The Best Southwest Chicken Egg Rolls
Crispy fried egg rolls filled with a zesty Southwest chicken and veggie mixture.
Equipment
- Mixing Bowl
- Large Skillet
- Measuring Spoons
- Measuring Cups
- Spatula or tongs
- Plate lined with paper towels
- small bowl for water
- Cutting board and knife
Ingredients
- 1 1/2 cups cooked chicken, cubed
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup red bell pepper, chopped
- 1/4 cup green onions, sliced
- 2 jalapeños, seeded and finely chopped
- 1/2 cup spinach, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Monterey Jack cheese, shredded
- oil for frying (about 1 inch in skillet)
- about 20 egg roll wrappers
- cilantro ranch dressing, for serving
Instructions
- In a medium mixing bowl, combine the cooked cubed chicken, black beans, corn, chopped red bell pepper, sliced green onions, chopped jalapeños, and chopped spinach.
- Add the chili powder, cumin, garlic powder, salt, black pepper, and shredded Monterey Jack cheese to the bowl and mix until evenly combined.
- Place an egg roll wrapper on a clean surface in a diamond orientation. Spoon about 2 tablespoons of the filling into the center of the wrapper.
- Moisten the edges of the wrapper with a little water, fold the bottom edge up over the filling, fold in the sides tightly, then roll closed to seal. Repeat with remaining wrappers and filling.
- Pour oil into a large skillet to about 1 inch deep and heat over medium-high until hot. Fry the egg rolls in batches for about 1–2 minutes per side until golden brown and crispy.
- Transfer cooked egg rolls to a paper-towel-lined plate to drain briefly, then serve hot with cilantro ranch dressing.
Notes
- Use leftover cooked chicken to save time.
- Seed jalapeños for less heat.
- Work in batches to avoid crowding the skillet.
- Keep a small bowl of water nearby to seal wrappers.