Southwest Chicken Egg Rolls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
