Description
These Southwest Chicken Egg Rolls are a delicious Tex-Mex twist on a classic appetizer. Crispy on the outside and filled with a flavorful mixture of chicken, beans, corn, and cheese, they are perfect for parties or as a fun snack.
Ingredients
Scale
Chicken Filling:
- 2 cups cooked chicken breast, shredded
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 cup shredded pepper jack or cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 12 egg roll wrappers
- Vegetable oil for frying
- Avocado ranch or salsa for dipping
Instructions
- Prepare the Filling: In a large bowl, combine the chicken, black beans, corn, bell pepper, onion, cheese, cilantro, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
- Assemble the Egg Rolls: Lay out an egg roll wrapper, place 3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with water.
- Fry the Egg Rolls: Heat oil to 350°F, fry the egg rolls in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
- Serve: Enjoy hot with avocado ranch, sour cream, or salsa for dipping.
Notes
- You can bake the egg rolls at 400°F for 15–18 minutes or air fry at 375°F for 10–12 minutes for a lighter option.
- Leftover egg rolls can be frozen before cooking and fried or baked straight from frozen.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern American
Nutrition
- Serving Size: 1 egg roll
- Calories: 210
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg
