Description
These Mouthwatering Southwest Egg Rolls are crispy on the outside and bursting with bold Southwestern flavors inside. Filled with shredded chicken, black beans, corn, fresh spinach, bell pepper, jalapeño, and a blend of cumin and chili powder, then wrapped in crisp egg roll wrappers and either fried or baked to golden perfection. Perfect as an appetizer or snack, served with salsa, guacamole, or your favorite dipping sauces.
Ingredients
Scale
Filling
- 2 cups Cooked Chicken, shredded (rotisserie chicken recommended for convenience)
- 1 cup Corn (frozen or canned)
- 1 cup Black Beans, drained and rinsed
- 1 cup Spinach, fresh preferred, well-drained if frozen
- 1 medium Red Bell Pepper (can substitute with yellow or green)
- 1 tablespoon Jalapeño, minced (adjust according to spice tolerance)
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- Salt, to taste
- Black Pepper, to taste
- 1 cup Monterey Jack Cheese, shredded (can substitute with cheddar)
Assembly
- 1 pack Egg Roll Wrappers
For Cooking
- Oil for frying (enough to shallow fry) or brush with oil for baking
Dipping Sauces
- Salsa, guacamole, or preferred dipping sauces
Instructions
- Prepare the filling: In a large mixing bowl, combine shredded chicken, corn, black beans, spinach, red bell pepper, jalapeño, cumin, chili powder, salt, and black pepper. Mix thoroughly to ensure spices coat all ingredients evenly.
- Add the cheese: Stir in shredded Monterey Jack cheese into the mixture until fully blended, which will add a creamy texture to the filling.
- Fill the wrappers: Lay one egg roll wrapper on a clean flat surface, positioning it with one point facing upwards. Spoon 2-3 tablespoons of filling onto the center of the wrapper.
- Roll and seal: Carefully roll the wrapper tightly over the filling, folding in the sides to enclose the mixture completely. Use water to seal the edges securely according to the package instructions to prevent leaking during cooking.
- Preheat for cooking: For frying, heat oil in a skillet to 350°F. For baking, preheat the oven to 425°F and prepare a parchment-lined baking sheet.
- Cook the egg rolls: If frying, place the egg rolls carefully into the hot oil and cook for about 2-3 minutes on each side or until golden brown and crisp. Remove and drain on paper towels. If baking, brush the egg rolls lightly with oil, place them seam-side down on the baking sheet, and bake for 15-20 minutes. Flip halfway through baking for even crispness.
- Serve: Enjoy your Southwest Egg Rolls hot with your favorite dipping sauces such as salsa or guacamole.
Notes
- You can substitute rotisserie chicken with leftover cooked chicken or turkey.
- Adjust jalapeño quantity according to your spice preference or omit for milder rolls.
- For a vegetarian version, omit chicken and add extra beans or vegetables.
- Baking is a healthier cooking method, while frying gives a classic crispy texture.
- Make sure to seal the egg roll wrappers well to prevent filling from leaking during cooking.
- Leftover egg rolls can be refrigerated for up to 2 days and reheated in the oven for best results.
