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Southwest Chicken Egg Rolls Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 20 egg rolls
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Southwestern

Description

This Southwest Chicken Egg Roll recipe combines shredded chicken, black beans, corn, fresh vegetables, and bold spices wrapped in crispy egg roll wrappers. Versatile and easy to prepare, these egg rolls can be baked for a healthier option or fried for a classic golden crunch. Perfect as a flavorful appetizer or snack for gatherings, they bring a delightful Southwest twist to a popular favorite.

Ingredients

Filling Ingredients

  • 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)
  • 1/2 tablespoon cumin
  • 1/2 tablespoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups Monterey Jack cheese (shredded)

Wrapper and Sealing

  • 20 egg roll wrappers
  • Water (for sealing edges)
  • Oil for frying or brushing (optional, for baking)

Instructions

  1. Prepare the Filling: In a large bowl, combine the shredded chicken, corn, black beans, chopped spinach, diced red bell pepper, and diced jalapeno. Mix thoroughly to ensure an even distribution of ingredients.
  2. Add Seasonings: In a small bowl, mix together the cumin, chili powder, salt, and black pepper. Add this seasoning blend to the filling mixture and stir well until all ingredients are evenly coated.
  3. Add Cheese: Stir the shredded Monterey Jack cheese into the filling mixture until it is fully incorporated.
  4. Assemble Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon 2-3 tablespoons of filling near that corner. Fold in the sides and roll tightly while sealing the edge with water using your finger. Place the sealed egg roll seam side down on a prepared baking sheet.
  5. Repeat: Continue assembling the remaining egg rolls with the remaining filling, laying them seam side down on the baking sheet as you go.
  6. Prepare for Cooking: If frying, place the assembled egg rolls in the freezer for about 15 minutes to firm up. If baking, proceed directly to the cooking step.
  7. For Frying: Heat oil in a large skillet over medium-high heat to 350°F (175°C). Fry egg rolls in batches, cooking each side for 2-3 minutes until golden brown and crispy. Drain on paper towels before serving.
  8. For Baking: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Lightly brush each egg roll with oil and place seam side down on the baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and crisp.

Notes

  • For a spicier version, leave the jalapeno seeds in or add extra diced jalapeno.
  • Use fresh spinach or substitute with kale for a different leafy green flavor.
  • Mozzarella or cheddar cheese can be used instead of Monterey Jack.
  • Freezing the rolls before frying helps them hold their shape and prevents bursting.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
  • Adjust seasoning according to taste preferences or dietary restrictions.

Find it online: https://slsrecipes.com/southwest-chicken-egg-rolls-recipe/