Description
This Southwest Chicken Egg Roll recipe combines shredded chicken, black beans, corn, and fresh vegetables with bold southwestern spices and melted Monterey Jack cheese, all wrapped in crispy egg roll wrappers. You can cook them by frying for a traditional crispy finish or bake for a lighter option, making it a versatile appetizer or snack perfect for gatherings or game day.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken (shredded or chopped)
- 1 cup corn (drained and rinsed)
- 1 cup black beans (drained and rinsed)
- 1 cup spinach (chopped)
- 1 cup diced red bell pepper
- 1/4 cup diced jalapeno (de-seeded)
Spices
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients
- 2 cups Monterey Jack cheese (shredded)
- 20 egg roll wrappers
- Water (for sealing edges)
- Oil for frying or brushing (if baking)
Instructions
- Prepare the Filling: In a large bowl, combine the shredded chicken, drained corn, black beans, chopped spinach, diced red bell pepper, and diced jalapeno. Mix thoroughly to evenly distribute all ingredients.
- Add Seasonings: In a small bowl, blend together the cumin, chili powder, salt, and black pepper. Sprinkle this mixture over the filling ingredients in the large bowl and stir well until the filling is evenly coated with the spices.
- Add Cheese: Incorporate the shredded Monterey Jack cheese into the filling mixture, stirring until fully combined.
- Assemble Egg Rolls: Place an egg roll wrapper on a clean dry surface with one corner pointed toward you. Spoon about 2 to 3 tablespoons of the filling near the corner closest to you. Fold the corner over the filling tightly, fold in the sides, and continue rolling until sealed. Moisten the edges with water to help seal. Place the finished egg roll seam side down on a prepared baking sheet.
- Repeat: Continue assembling the rest of the egg rolls, placing each on the baking sheet as you finish.
- Prepare for Cooking: If frying, place the assembled egg rolls in the freezer for about 15 minutes to firm up. If baking, proceed directly to the next step.
- For Frying: Heat oil in a large skillet over medium-high heat to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side, or until puffed and golden brown. Remove and drain on paper towels.
- For Baking: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush the egg rolls with oil. Place them seam side down on the sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Notes
- Use cooked chicken leftover from another meal or rotisserie chicken for convenience.
- De-seeding the jalapeno helps reduce the heat if you prefer a milder flavor.
- Freezing egg rolls before frying helps maintain their shape and ensures crispiness.
- For a healthier option, baking is recommended over frying.
- You can substitute Monterey Jack cheese with cheddar or pepper jack for added spice.
- Serve with salsa, guacamole, or sour cream for dipping.
