Description
This Copycat Southwest Egg Rolls recipe features crispy, golden egg rolls filled with a flavorful mixture of chicken, Monterey Jack cheese, black beans, corn, and fresh vegetables. Perfectly seasoned with chili powder, cumin, and pickled jalapenos, these egg rolls are deep-fried to crispy perfection and served warm with your favorite dipping sauce, making a delicious appetizer or snack inspired by southwest flavors.
Ingredients
Filling Ingredients
- 1 cup finely chopped cooked chicken
- 1 cup shredded Monterey Jack cheese
- ¾ cup canned black beans, drained and rinsed
- ¾ cup canned corn, drained
- ¾ cup small-diced red bell pepper
- ½ cup finely chopped fresh baby spinach
- 2 scallions, thinly sliced
- 1 tablespoon chopped pickled jalapenos
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Other Ingredients
- Egg roll wrappers
- Peanut oil for frying
- Water (for sealing wrappers)
Instructions
- Prepare the Filling: In a large bowl, combine the finely chopped cooked chicken, shredded Monterey Jack cheese, black beans, corn, diced red bell pepper, baby spinach, scallions, pickled jalapenos, chili powder, ground cumin, garlic powder, onion powder, kosher salt, and black pepper. Mix thoroughly to evenly distribute all ingredients.
- Prepare Sealing Water: Pour some water into a small bowl to use for sealing the egg roll wrappers.
- Heat Oil for Frying: Heat peanut oil in a deep fryer or a dutch oven to 375°F (190°C), ensuring there is about 3-4 inches of oil for deep frying.
- Assemble Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner pointing towards you. Place about ¼ cup of the filling mixture near the bottom center of the wrapper. Roll the bottom corner tightly over the filling, then fold the left and right sides inward over the filling. Moisten the last exposed corner of the wrapper with water using your fingertip, then continue rolling tightly until sealed.
- Arrange Egg Rolls: Set the assembled egg rolls on a parchment-lined sheet tray to keep them from sticking.
- Fry the Egg Rolls: Once the oil reaches 375°F, fry the egg rolls in batches without overcrowding, cooking each side for 2-3 minutes until they are golden brown and crispy.
- Drain and Cool: Remove the egg rolls from the oil and place them on a paper-towel-lined plate to absorb excess oil. Then transfer them to a wire rack over a sheet tray to maintain crispiness by allowing air circulation.
- Serve: Cut the egg rolls diagonally and serve warm with avocado ranch or your preferred dipping sauce.
Notes
- Ensure the peanut oil is hot enough before frying to avoid greasy egg rolls.
- Do not overcrowd the fryer; fry in batches for even cooking and to maintain oil temperature.
- Use a wire rack after draining to keep the egg rolls crispy.
- Customize the filling by adding or substituting vegetables according to preference.
- Leftover egg rolls can be reheated in an oven or air fryer for best texture retention.
