Description
These Southwest Chicken Egg Rolls are a flavorful twist on a classic appetizer, filled with a zesty mixture of shredded chicken, corn, black beans, spinach, bell pepper, and jalapeño, all seasoned with cumin, chili powder, and Monterey Jack cheese. Perfectly crispy on the outside and loaded with vibrant, hearty ingredients inside, they can be fried or baked for a delicious party snack or family meal.
Ingredients
Scale
Filling
- 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)
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Monterey Jack cheese (shredded)
Wrapper
- 20 egg roll wrappers
- Water (for sealing edges)
- Oil for frying or brushing (optional, if baking)
Instructions
- Prepare the Filling: In a large bowl, combine the shredded chicken, corn, black beans, chopped spinach, diced red bell pepper, and diced jalapeño. Mix well to evenly distribute all ingredients.
- Add Seasonings: In a small bowl, mix together the cumin, chili powder, salt, and black pepper. Add this seasoning mixture to the large bowl with the filling ingredients and stir until everything is coated evenly.
- Add Cheese: Stir in the shredded Monterey Jack cheese until fully incorporated into the filling mixture.
- Assemble Egg Rolls: Lay out an egg roll wrapper on a clean surface with one corner facing toward you. Spoon 2-3 tablespoons of filling near the corner closest to you. Roll the wrapper tightly, folding in the sides, then continue rolling until sealed. Dip your finger in water and dab along the edges to seal the roll. Place the assembled egg roll seam side down on a prepared baking sheet.
- Repeat: Continue assembling the remaining egg rolls with the remaining filling, placing them on the baking sheet as you go.
- Prepare for Cooking: Place the egg rolls in the freezer for about 15 minutes if you plan to fry them. If baking, you may proceed directly to cooking.
- For Frying: Heat oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Fry the egg rolls in batches, cooking 2-3 minutes per side until golden brown. Transfer cooked egg rolls to paper towels to drain excess oil.
- For Baking: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Brush egg rolls lightly with oil and place seam side down on the baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Notes
- You can customize the filling by adding other vegetables like onions or mushrooms.
- If freezing before frying, make sure the egg rolls are fully sealed to prevent filling leakage.
- Serve with your favorite dipping sauces such as salsa, sour cream, or guacamole for extra flavor.
- Leftover cooked chicken can be used to save time.
- Baking is a healthier alternative to frying and still yields crispy egg rolls.
