Southwest Chicken Egg Rolls
Crispy egg rolls filled with savory shredded chicken, corn, black beans, and spicy peppers, delivering bold southwestern flavors with melted Monterey jack cheese in every bite.
Equipment
- 1 large mixing bowl
- 1 large skillet for frying
- 1 baking sheet for baking
Ingredients
- 2 cups cooked chicken shredded or chopped
- 1 cup corn drained and rinsed
- 1 cup black beans drained and rinsed
- 1 cup chopped spinach
- 1 cup diced red bell pepper
- 1/4 cup diced jalapeno de-seeded
- 1/2 tablespoon ground cumin
- 1/2 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Monterey jack cheese
- 1 package 20 wrappers egg roll wrappers
- Oil for frying or brushing optional
Instructions
- In a large mixing bowl, combine chicken, corn, black beans, spinach, red bell pepper, and jalapeno.
- Stir in cumin, chili powder, salt, and black pepper until blended.
- Fold shredded Monterey jack cheese into the mixture.
- Place one egg roll wrapper on a clean surface with a point facing you.
- Spoon 2-3 tablespoons of filling onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the side corners tightly, roll up completely, and seal edges with water.
- Place prepared egg rolls on a baking sheet and freeze until ready to cook.
- For frying, heat 1 inch of oil in a large skillet to 350°F. Fry egg rolls in batches for 2-3 minutes per side until golden brown; drain on paper towels.
- For baking, preheat oven to 425°F and line a baking sheet with parchment paper.
- Brush egg rolls with oil, place seam side down on the sheet, and bake for 15-20 minutes, flipping halfway, until golden and crispy.
- Serve warm with your choice of toppings.
Notes
- Use rotisserie chicken for convenience and flavor.
- Calories do not include oil used for frying.
- Freeze egg rolls before cooking for best texture.
- Serve with salsa or dip of choice.