Description
Crispy southwest egg rolls packed with spiced chicken, black beans, corn, peppers, and cheese, fried or baked to golden perfection.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 red bell pepper, finely diced
- 1/2 cup diced green onions
- 1 cup shredded Monterey Jack cheese
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 10–12 egg roll wrappers
- Oil for frying or cooking spray for baking
Instructions
- In a large bowl, combine shredded chicken, black beans, corn, bell pepper, green onions, and Monterey Jack cheese.
- Add chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Mix well until evenly combined.
- Lay an egg roll wrapper flat and spoon 2–3 tablespoons of filling into the center.
- Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Seal the edge with a little water.
- Repeat with remaining wrappers and filling.
- To fry: Heat oil in a skillet to 350°F (175°C). Fry egg rolls 3–4 minutes per side until golden and crispy. Drain on paper towels.
- To bake: Preheat oven to 400°F (200°C). Place egg rolls on a baking sheet, spray lightly with cooking spray, and bake 15–18 minutes until crisp, flipping halfway.
- Serve warm with salsa, ranch, or chipotle dipping sauce.
Notes
- Use rotisserie chicken to speed up prep time.
- Add jalapeños for extra heat.
- These egg rolls freeze well before cooking.
- Air-fryer method: Cook at 380°F (193°C) for 8–10 minutes.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Fried or Baked
- Cuisine: Southwestern