Description
These Southwest Chicken Egg Rolls are loaded with bold flavors from chicken, black beans, corn, and spices, wrapped in a crispy shell. Perfect as an appetizer, party snack, or even a light meal, they can be fried or baked for versatility.
Ingredients
Scale
- 2 cups cooked chicken (shredded or chopped)
- 1 cup canned corn (drained and rinsed)
- 1 cup canned black beans (drained and rinsed)
- 1 cup chopped spinach
- 1 cup diced red bell pepper
- ¼ cup diced jalapeños (de-seeded)
- ½ tbsp cumin
- ½ tbsp chili powder
- 1 tsp salt
- ¼ tsp black pepper
- 2 cups shredded Monterey Jack cheese
- 20 egg roll wrappers
- Oil for frying (optional)
Instructions
- In a bowl, mix chicken, corn, black beans, spinach, red bell pepper, jalapeños, cumin, chili powder, salt, pepper, and cheese.
- Lay an egg roll wrapper flat. Place 2–3 tablespoons of filling in the center.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly, sealing with water.
- Fry in hot oil (350°F) for 2–3 minutes per side or bake at 425°F for 15–20 minutes, flipping halfway.
- Serve warm with dipping sauces like guacamole or salsa.
Notes
- For a lighter option, bake instead of frying.
- Freeze uncooked egg rolls for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 15–20 minutes
- Category: Appetizer, Snack
- Method: Frying, Baking
- Cuisine: Southwest