Description
This Southwest Chicken Egg Roll recipe combines shredded chicken, black beans, corn, and fresh veggies with bold southwestern spices and melted Monterey Jack cheese, all wrapped in crispy egg roll wrappers. Whether you prefer them fried to golden perfection or baked for a lighter option, these flavorful egg rolls make a perfect appetizer or party snack.
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)
Seasoning
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients
- 2 cups Monterey Jack cheese (shredded)
- 20 egg roll wrappers
- Water (for sealing edges)
- Oil for frying or brushing (for baking)
Instructions
- Prepare the Filling: In a large bowl, combine the shredded chicken, corn, black beans, chopped spinach, red bell pepper, and diced jalapeno. Mix thoroughly to evenly distribute all ingredients.
- Add Seasonings: In a small bowl, whisk together cumin, chili powder, salt, and black pepper. Pour this seasoning mixture into the bowl with the filling and stir until everything is evenly coated.
- Add Cheese: Stir in the shredded Monterey Jack cheese until it is fully incorporated into the filling mixture, ensuring even distribution.
- Assemble Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place 2-3 tablespoons of the filling near the corner closest to you. Fold the sides inward and roll the wrapper tightly to enclose the filling. Moisten the edges with water using your finger to seal the roll. Place each assembled egg roll seam side down on a prepared baking sheet.
- Repeat: Continue assembling the remaining egg rolls, placing each on the baking sheet as you go.
- Prepare for Cooking: If frying, place the egg rolls in the freezer for about 15 minutes to firm up. If baking, you may proceed directly to the next step.
- 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 for 2-3 minutes on each side or until golden brown and crispy. Transfer fried egg rolls to paper towels to drain excess oil.
- For Baking: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, brush the egg rolls lightly with oil, and place them seam side down. Bake for 15-20 minutes, flipping halfway through, until golden brown and crisp.
Notes
- For a spicier kick, keep the seeds in the jalapenos or add extra chili powder.
- Make sure not to overfill the egg rolls to avoid tearing the wrappers.
- If baking, lightly brushing the egg rolls with oil helps achieve a crispy texture similar to frying.
- These egg rolls can be served with salsa, sour cream, or guacamole for dipping.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
