Southwest Chicken Egg Rolls Recipe

Introduction

Southwest Egg Rolls are a flavorful twist on a classic appetizer, packed with chicken, black beans, corn, and spices. Crispy on the outside and loaded with a cheesy, savory filling on the inside, they’re perfect for a snack or party bite.

Ingredients

• 2 cups cooked chicken (shredded or chopped)
• 1 cup corn (drained and rinsed)
• 1 cup black beans (drained and rinsed)
• 1 cup spinach (chopped)
• 1 cup diced red bell pepper
• 1/4 cup diced jalapeno (de-seeded)
• 1/2 tablespoon cumin
• 1/2 tablespoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups Monterey Jack cheese
• 1 package egg roll wrappers (20 wrappers)

Instructions

1. Step 1: In a large mixing bowl, combine the chicken, corn, black beans, spinach, red bell pepper, and jalapeno.
2. Step 2: Add the cumin, chili powder, salt, and black pepper to the bowl and stir well to evenly coat the mixture.
3. Step 3: Stir in the Monterey Jack cheese until fully incorporated.
4. Step 4: Lay out one egg roll wrapper with a point facing toward you. Place 2 to 3 tablespoons of filling in the center.
5. Step 5: Fold the bottom corner up over the filling, then fold in the two side corners tightly. Roll the wrapper up to enclose the filling completely.
6. Step 6: Seal the edges by moistening your finger with water and pressing along the edges to close. Place the rolled egg roll on a baking sheet. Repeat with remaining filling and wrappers.
7. Step 7: Freeze the egg rolls until you are ready to cook.
8. Step 8 (For Frying): Heat oil in a large skillet to about 350°F, with oil about 1 inch deep. Fry egg rolls in batches, turning to cook evenly for 2 to 3 minutes per side until golden brown. Drain on paper towels.
9. Step 9 (For Baking): Preheat oven to 425°F and line a baking sheet with parchment paper. Brush egg rolls with oil and place seam side down on the sheet. Bake for 15 to 20 minutes, flipping halfway, until golden brown.
10. Step 10: Serve warm with your favorite toppings or dipping sauce.

Tips & Variations

• Use rotisserie chicken for a quick and flavorful filling base.
• Add a dash of smoked paprika for extra smoky depth.
• Substitute Monterey Jack with cheddar for a sharper taste.
• For a vegetarian option, omit the chicken and add extra beans or diced mushrooms.

Storage

Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 8-10 minutes to keep them crispy. Uncooked egg rolls can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month before frying or baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg rolls ahead of time?

Yes, you can prepare and freeze the egg rolls before cooking. This makes them convenient to fry or bake directly from frozen whenever you need a quick snack or appetizer.

What dipping sauces pair well with Southwest Egg Rolls?

They are delicious with salsa, guacamole, sour cream, or a creamy chipotle sauce to complement the southwest flavors.

Southwest Chicken Egg Rolls Recipe

Print Recipe

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Flavorful and crispy Southwest Egg Rolls filled with a savory blend of chicken, black beans, corn, spinach, and spicy seasonings, perfect as an appetizer or snack. These egg rolls can be either fried for extra crispiness or baked for a healthier option.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 15 minutes (baking) or 10 minutes (frying)
• Total Time: 35 minutes (baking) or 30 minutes (frying)
• Yield: 20 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southwestern American

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked chicken (shredded or chopped)
• 1 cup corn (drained and rinsed)
• 1 cup black beans (drained and rinsed)
• 1 cup spinach (chopped)
• 1 cup diced red bell pepper
• 1/4 cup diced jalapeno (de-seeded)
• 1/2 tablespoon cumin
• 1/2 tablespoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups Monterey Jack cheese (shredded)

Wrapper

• 1 package egg roll wrappers (20 wrappers)

For Cooking

• Oil for frying (about 1 inch depth)
• Oil or non-stick spray for brushing (when baking)

Instructions

1. Prepare Filling: In a large mixing bowl, combine the shredded or chopped cooked chicken, drained corn, black beans, chopped spinach, diced red bell pepper, and diced jalapeno. Add the cumin, chili powder, salt, and black pepper to the bowl, then mix thoroughly until all ingredients are evenly incorporated. Finally, stir in the shredded Monterey Jack cheese to complete the filling mixture.
2. Assemble Egg Rolls: Lay one egg roll wrapper flat on a clean surface with one corner pointed towards you (like a diamond shape). Spoon 2 to 3 tablespoons of the filling into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners tightly to encase the filling. Roll the wrapper upwards firmly to the top corner. Seal the edges by moistening them with a little water on your finger and pressing firmly. Place assembled egg rolls seam-side down on a baking sheet or tray. Repeat until all filling is used.
3. Freeze Egg Rolls: Place the assembled egg rolls in the freezer until ready to cook or while preheating your cooking equipment to ensure they hold shape and cook evenly.
4. Fry Egg Rolls: Pour oil into a deep skillet or pan to about 1 inch depth and heat over medium-high heat until it reaches 350°F (175°C). Carefully add a few egg rolls at a time without overcrowding, allowing space between them. Fry each egg roll for about 2 to 3 minutes per side or until wrappers turn golden brown and crispy. Remove and drain on paper towels. Repeat for remaining egg rolls.
5. Bake Egg Rolls: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly brush or spray the egg rolls with oil to help them crisp. Place the egg rolls seam-side down on the baking sheet. Bake for 15 to 20 minutes, flipping halfway through, until golden brown and crispy.
6. Serve: Serve the Southwest Egg Rolls hot with your favorite toppings or dipping sauces such as salsa, guacamole, or sour cream.

Notes

• For spicier egg rolls, leave some jalapeno seeds in or add cayenne pepper to the filling.
• These egg rolls can be frozen before cooking for up to 1 month; cook directly from frozen adding extra cooking time if frying or baking.
• Ensure the oil temperature stays consistent when frying to avoid soggy or overly greasy egg rolls.
• Use a brush to apply oil when baking for evenly crisp coating without excess fat.
• Feel free to substitute chicken with turkey or omit for a vegetarian option (add extra cheese or beans to compensate).

Keywords: Southwest egg rolls, chicken egg rolls, crispy egg rolls, easy appetizer, fried egg rolls, baked egg rolls, party snacks, Mexican-inspired