Description
These Southwest Chicken Egg Rolls are crispy on the outside, packed with juicy chicken, black beans, corn, bell peppers, and gooey cheese on the inside. They’re perfect as an appetizer, snack, or even a meal. Choose to fry, bake, or air-fry for a delicious and crunchy treat!
Ingredients
Scale
- 2 cups cooked chicken (shredded or chopped)
- 1 cup black beans (drained and rinsed)
- 1 cup corn (drained and rinsed)
- 1 cup diced red bell pepper
- 1 cup chopped spinach
- ¼ cup diced jalapeño (de-seeded for less heat)
- ½ tbsp cumin
- ½ tbsp chili powder
- 1 tsp salt
- ¼ tsp black pepper
- 2 cups Monterey Jack cheese (or preferred cheese)
- 1 package egg roll wrappers (about 20)
- Oil (for frying) or cooking spray (for baking)
Instructions
- Make the Filling: In a bowl, mix chicken, black beans, corn, bell pepper, spinach, jalapeños, and seasonings. Stir in cheese.
- Assemble the Egg Rolls: Lay an egg roll wrapper flat, add 2-3 tbsp filling, fold the bottom corner over, tuck in sides, and roll tightly. Seal with water.
- Fry, Bake, or Air-Fry:
- Frying: Heat oil to 350°F, fry for 2-3 minutes per side until golden brown.
- Baking: Brush with oil and bake at 425°F for 15-20 minutes, flipping halfway.
- Air-Frying: Spray with oil and air-fry at 375°F for 10-12 minutes, flipping halfway.
- Serve: Pair with ranch, guacamole, sour cream, or salsa. Enjoy!
Notes
- Use rotisserie chicken for convenience.
- Keep egg roll wrappers covered to prevent drying out.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer, Snack
- Method: Frying, Baking, Air-Frying
- Cuisine: Southwest, Tex-Mex