Southwest Chicken Egg Roll
Ingredients
- 2 ccooked chicken*)
(shredded or chopped
- 1 ccorn)
(drained and rinsed
- 1 cblack beans)
(drained and rinsed
- 1 cspinach)
(chopped
- 1 cdiced red bell pepper
- ¼ cdiced jalapeno
de-seeded
- ½tbs cumin
- ½tbs chili powder
- 1 tspsalt
- ¼ tspblack pepper
- 2 cmonterey jack cheese
- 1 packageegg roll wrappers )
(20 egg roll wrappers
Directions
- 1
Combine the chicken, corn, black beans, spinach, red pepper, and jalapeno in a large bowl. cumin, chili powder, salt and cayenne pepper in a large bowl.
- 2
Add in the cumin, chili powder, salt, and pepper and stir it into the mixture.
- 3
Stir in the shredded cheese.
- 4
Lay out an egg roll wrapper on a clean surface with one of the points facing toward your body.
- 5
Place 2-3 TBS filling in the middle of the egg roll.
- 6
Roll the egg roll up according to the package directions. Fold the bottom corner up over the filling, fold in the 2 side corners tightly. Then continue to roll it up. Seal the edges by dipping your finger in water and pressing it along the edges and pressing them together. Placing them onto a baking sheet until needed
- 7
Repeat with remaining filling and egg rolls.
- 8
Place egg rolls into the freezer until oil, or oven is preheated.
For frying:
- 1
Add oil to a large skillet until it is about 1 inch thick. Heat it over medium high, or until it reaches 350 F.
- 2
Add a few egg rolls to the pan at a time, making sure to give them space so they don't touch.
- 3
Let the egg rolls cook for 2 to 3 minutes on each side, or until the wrappers are golden brown in color. Transfer them to a stack of paper towels, and repeat with additional egg rolls.
For baking:
- 1
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
Brush the egg rolls with oil and place them seam side down onto the prepared baking sheet.
- 3
Bake for about 15 to 20 minutes, or until the egg rolls are golden, flipping them half way through baking.
- 4
Serve with your choice of toppings.
Southwest Chicken Egg Roll
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About this Recipe
Craving that irresistible crunch and a burst of Southwest flavor? These Southwest Chicken Egg Rolls bring all your favorite bold tastes into one perfectly crispy bite, delivering a satisfying experience without the fuss.
What sets these egg rolls apart is the harmonious blend of tender cooked chicken, hearty black beans, sweet corn, and vibrant bell peppers, all perfectly seasoned with savory cumin and chili powder. Encased in a crispy egg roll wrapper, they offer a textural and flavor explosion that truly distinguishes them.
Prepare for a delightful experience where each bite delivers a balanced mix of savory chicken, creamy Monterey Jack cheese, and fresh vegetables. The filling is brightened by a hint of mild heat from de-seeded jalapeños, creating a complex yet approachable flavor profile. The exterior is wonderfully crispy, providing a fantastic contrast to the rich, tender interior. This recipe makes a generous 20 egg rolls, perfect for feeding a crowd or enjoying throughout the week, with each serving coming in at just 126 calories.
These versatile Southwest Chicken Egg Rolls are easy to adapt to your preferences. You can swap the cooked chicken for ground turkey or a plant-based protein for a different twist. Feel free to add more diced vegetables like zucchini or mushrooms, or, if you prefer less heat, simply reduce the amount of jalapeño or omit it entirely.
Ideal for appetizers, game day snacks, or a fun dinner, these Southwest Chicken Egg Rolls are fantastic on their own or paired with your favorite dipping sauce like ranch, salsa, or a creamy avocado dip.