These Southwest Chicken Egg Rolls are a fun and tasty treat! Packed with spicy chicken, black beans, and cheesy goodness, they’re perfect for dipping!
I love making these when friends come over—they disappear fast! Just a quick fry or bake, and you’ve got a crunchy snack that everyone will adore. 🥳
Key Ingredients & Substitutions
Cooked Chicken: Using shredded rotisserie chicken is perfect for quick prep. If you’re looking for a lighter option, you can substitute with shredded turkey or even tofu for a vegetarian alternative.
Black Beans: These add great protein and fiber. If you don’t have black beans, you can use pinto beans or chickpeas. Canned or cooked from dry are both fine.
Corn: Sweet corn balances the dish well. You can use canned, frozen, or fresh corn, depending on what’s available. If you’re avoiding corn, try diced zucchini for a unique twist.
Red Bell Pepper: It brings sweetness and color. You can swap this with yellow or orange bell peppers. For a little kick, jalapeños are also an option.
Shredded Cheese: Cheddar adds flavor, but a Mexican blend works nicely too. If you want to keep it dairy-free, go for vegan cheese or omit it altogether.
How Do I Properly Roll Egg Rolls?
Rolling egg rolls can be a bit tricky at first, but with some practice, you’ll get the hang of it! To ensure the filling stays inside, here’s a step-by-step guide:
- Lay the wrapper in a diamond shape, with a point facing you.
- Spoon about 2 tablespoons of the filling onto the bottom center of the wrapper.
- Fold the bottom corner over the filling, tucking it in slightly.
- Fold in the sides towards the center, creating a little pocket.
- Roll tightly towards the top corner. Moisten the edge with a bit of water to seal it well.
Make sure to not overfill your egg rolls to keep them from bursting open while frying, which can be a bit of a mess. Enjoy the process; practice makes perfect!
How to Make Southwest Chicken Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned, frozen, or fresh)
- 1 red bell pepper, diced
- 1 green onion, sliced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Mexican blend)
For Assembling:
- 10-12 egg roll wrappers
- Oil for frying
- Optional: avocado lime dressing or salsa for dipping
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and another 10 minutes to fry the egg rolls, making a total of around 30 minutes. You’ll be enjoying these delicious Southwest Chicken Egg Rolls in no time!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine the shredded chicken, black beans, corn, diced red bell pepper, sliced green onion, cumin, chili powder, garlic powder, salt, black pepper, and shredded cheese. Use a spoon or spatula to mix everything together until all the ingredients are evenly incorporated. This delightful filling is the heart of your egg rolls!
2. Assemble the Egg Rolls:
Take an egg roll wrapper and lay it on a clean surface in a diamond shape (one point facing you). Spoon about 2 tablespoons of the chicken mixture onto the bottom center of the wrapper. Now, fold the bottom corner of the wrapper over the filling, fold in the sides, and roll tightly up to the top corner. To seal the edge, use a little water on your finger to moisten it. This helps keep everything inside while frying!
3. Fry the Egg Rolls:
In a deep frying pan or pot, heat oil over medium heat. Ensure there is enough oil to submerge the egg rolls for frying. Once the oil is hot, fry the egg rolls in batches, turning them occasionally, until they are golden brown and crispy—this should take about 3-4 minutes per side. Make sure not to overcrowd the pan; it’s better to fry in smaller batches for even cooking!
4. Drain and Serve:
Using a slotted spoon, carefully remove the egg rolls from the oil and place them on a paper towel-lined plate. This will help soak up any excess oil. Once they cool slightly, serve them warm with your choice of avocado lime dressing or salsa for dipping. Enjoy the crunchy goodness of your homemade Southwest Chicken Egg Rolls!
Can I Use a Different Type of Meat?
Absolutely! While shredded chicken is the star of this recipe, you can switch it out for cooked turkey, pulled pork, or even shredded beef. Just ensure whatever meat you use is fully cooked and shredded to match the texture of chicken.
What Can I Substitute for Egg Roll Wrappers?
If you can’t find egg roll wrappers, you can use spring roll wrappers or even tortillas for a fun twist! For spring roll wrappers, just note they may be thinner, so handle them gently while wrapping. If using tortillas, you might want to slightly heat them first to prevent cracking.
Can I Bake These Instead of Frying?
Yes! To bake the egg rolls, preheat your oven to 425°F (220°C). Place the wrapped egg rolls on a baking sheet lined with parchment paper, lightly brush them with oil, and bake for about 20-25 minutes or until golden and crispy, flipping halfway through for even cooking.
How Should I Store Leftover Egg Rolls?
Store leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, you can bake them at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again. Avoid the microwave, as it can make them soggy!
