Description
These Copycat Southwest Egg Rolls are a delicious and crispy appetizer filled with a flavorful mix of cooked chicken, black beans, corn, peppers, and spices. Perfectly deep-fried to golden brown perfection, these egg rolls bring the bold tastes of the Southwest to your kitchen, ideal for serving with avocado ranch or your favorite dipping sauce.
Ingredients
Filling
- 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
Additional
- 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 during assembly.
- Heat oil: 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 to allow the egg rolls to cook evenly.
- Assemble egg rolls: Lay one egg roll wrapper on a clean surface with a corner pointing toward 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 fully sealed.
- Rest the egg rolls: Set the assembled egg rolls on a parchment-lined sheet tray to keep them from sticking together before frying.
- Deep-fry egg rolls: Once the oil reaches 375°F, carefully fry the egg rolls in batches without overcrowding. Cook each side for 2-3 minutes until they are golden brown and crispy.
- Drain excess oil: 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 set over a sheet tray to keep them crispy by allowing air circulation.
- Serve: Cut the egg rolls diagonally and serve warm with avocado ranch or your preferred dipping sauce for a flavorful appetizer or snack.
Notes
- Ensure oil temperature is maintained at 375°F for the crispiest egg rolls.
- Do not overcrowd the fryer to prevent oil temperature from dropping.
- Use peanut oil or another high smoke point oil for deep frying.
- For a vegetarian version, omit the chicken or substitute with a plant-based protein.
- Egg roll wrappers can be found in most grocery stores near the refrigerated Asian food section.
