Southwest Chicken Egg Rolls with Corn, Black Beans, and Spicy Veggie Filling Recipe
These Southwest Chicken Egg Rolls are packed with shredded chicken, black beans, corn, red bell peppers, spinach, jalapeños, and Monterey Jack cheese all seasoned with cumin, chili powder, salt, and pepper. Wrapped in crispy egg roll wrappers and cooked to golden perfection, these egg rolls offer a flavorful southwestern twist perfect as an appetizer or main dish. They can be either fried for extra crispiness or baked for a lighter option, served best with avocado ranch or your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 egg rolls
- Category: Dinner, Side Dish, Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Filling Ingredients
- 2 cups cooked chicken breast, 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 jalapeño peppers, 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 Cooking
- 1 package egg roll wrappers (20 wrappers)
- Oil for frying (about 1 inch depth in large skillet or pot) or cooking spray/oil for brushing if baking
Instructions
- Prepare the filling: In a large mixing bowl, combine the cooked chicken, corn, black beans, chopped spinach, diced red bell pepper, and diced jalapeño peppers. Add the cumin, chili powder, salt, and black pepper, then stir everything together thoroughly. Finally, mix in the shredded Monterey Jack cheese until evenly distributed.
- Assemble the egg rolls: Lay one egg roll wrapper flat on a clean surface with one of the points facing towards you. Spoon 2 to 3 tablespoons of the chicken and vegetable filling into the center of the wrapper.
- Roll and seal: Fold the bottom corner of the wrapper up over the filling, then fold in the two side corners tightly toward the center. Continue rolling the wrapper firmly until it is fully wrapped. Dampen the top corner edge with a little water and press firmly to seal the egg roll. Place assembled egg rolls seam side down on a baking sheet until all are prepared.
- Pre-chill the egg rolls: Put the prepared egg rolls in the freezer for a short time while you heat your cooking oil or oven to help them hold together better during cooking.
- To fry the egg rolls: Heat oil in a large skillet or pot over medium-high heat to about 350°F. Add a few egg rolls at a time, making sure they don’t touch. Fry for 2 to 3 minutes per side, turning gently, until golden brown and crisp. Remove and drain on paper towels.
- To bake the egg rolls: Preheat oven to 425°F and line a baking sheet with parchment paper. Lightly brush or spray the egg rolls with oil and place them seam side down on the baking sheet. Bake for 15 to 20 minutes, flipping halfway through, until the wrappers are golden and crispy.
- Serve: Enjoy the egg rolls warm with avocado ranch, sour cream, guacamole, or your preferred dipping sauce.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- Add other veggies like diced green onions, chopped cilantro, or diced avocado for extra flavor.
- Keep assembled egg rolls covered with a damp towel to prevent drying before cooking.
- You can substitute small 6-inch tortillas instead of egg roll wrappers for a variation similar to Chili’s Southwest Eggrolls.
- Cut the egg rolls in half to stretch servings and showcase the filling at parties.
- To make avocado ranch dressing, blend 1 cup ranch dressing with half an avocado and 1/2 cup cilantro until smooth.
- Store leftovers in an airtight container in the fridge for 3 to 4 days; reheat in oven or air fryer.
- Freeze egg rolls individually wrapped in foil then placed in freezer bag; bake or fry from frozen adding extra cooking time.
