Southwest Chicken Egg Rolls
Delicious and crispy Southwest Chicken Egg Rolls filled with chicken, beans, and spices.
Equipment
- Large mixing bowl
Ingredients
Main Ingredients
- 2 cup cooked chicken, shredded or chopped
- 1 cup corn, drained and rinsed
- 1 cup black beans, drained and rinsed
- 1 cup chopped spinach
- 1 cup diced red bell pepper
- 0.25 cup diced jalapeno, de-seeded
- 0.5 tbsp cumin
- 0.5 tbsp chili powder
- 1 tsp salt
- 0.25 tsp black pepper
- 2 cup Monterey Jack cheese
- 20 pieces egg roll wrappers
Instructions
- In a large mixing bowl, combine the cooked chicken, corn, black beans, chopped spinach, diced red bell pepper, and jalapeno.
- Add the cumin, chili powder, salt, and black pepper to the mixture. Mix well to ensure that all the ingredients are evenly coated with the spices.
- Stir in the Monterey Jack cheese, which will add a creamy texture to the filling.
- Place an egg roll wrapper on a clean surface with one point facing you.
- Spoon 2-3 tablespoons of the filling into the center of the wrapper. Be careful not to overfill.
- Follow the package instructions to roll the egg roll: fold the bottom corner up over the filling, then fold in the side corners tightly, and roll it up to seal. Use a little water to seal the edges if needed.
- Repeat the process with the remaining filling and wrappers, placing the rolled egg rolls on a baking sheet.
- For frying, heat oil in a skillet to 350°F. Fry the egg rolls for 2-3 minutes on each side until golden brown. Drain them on paper towels to keep them crispy.
- For baking, preheat your oven to 425°F. Brush the egg rolls with oil and bake for 15-20 minutes, flipping halfway through, until they are golden and crispy.
- Serve with your favorite dipping sauces and toppings.
Notes
For a crispy texture, consider air frying the egg rolls.