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Southwest Chicken Egg Rolls: A Flavorful Twist on a Classic Snack

A Flavorful Twist on a Classic Snack Recipe
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★★★★★

5 from 14 reviews

Southwest Chicken Egg Rolls offer a flavorful twist on the classic egg roll by combining shredded chicken with black beans, corn, jalapeños, spinach, and Mexican spices. Wrapped in crispy egg roll wrappers and filled with melty Monterey Jack cheese, these egg rolls are perfect as a snack, appetizer, or main dish, and can be fried or baked to golden perfection.

Ingredients

Scale

Filling Ingredients

  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1/4 cup jalapeño, finely chopped
  • 1 cup red bell pepper, diced
  • 1 cup spinach, chopped
  • 1/4 tsp black pepper
  • 1/2 tbsp chili powder
  • 1 tsp salt
  • 1/2 tbsp cumin
  • 2 cups Monterey Jack cheese, shredded

Assembly Ingredients

  • 1 package egg roll wrappers (typically found in the refrigerated section)

Cooking Ingredients

  • Vegetable or peanut oil for frying (about 2 inches depth) or olive oil/cooking spray for baking

Instructions

  1. Prepare the Filling: Cook and shred or dice the chicken if not pre-cooked. In a large bowl, combine the shredded chicken, black beans, corn, jalapeño, red bell pepper, spinach, black pepper, chili powder, salt, and cumin. Mix well so flavors blend evenly. Finally, stir in the shredded Monterey Jack cheese which will melt and bind the filling during cooking.
  2. Prepare the Egg Roll Wrappers: Lay out the egg roll wrappers in a diamond shape on a clean surface. If the wrappers feel dry or brittle, cover them lightly with a damp towel to keep them pliable while assembling.
  3. Assemble the Egg Rolls: Spoon 2-3 tablespoons of the filling onto the center of each wrapper. Fold the bottom corner up over the filling, then fold in the side corners and roll tightly. Seal the top corner with a dab of water or egg wash to secure the roll.
  4. Cook the Egg Rolls: Choose frying or baking. For frying, heat about 2 inches of vegetable or peanut oil over medium-high heat until hot and gently fry the egg rolls for 3-4 minutes per side until golden brown. Drain on paper towels. For baking, preheat oven to 400°F (200°C), place rolls on a parchment-lined baking sheet, lightly brush or spray with oil, and bake 12-15 minutes, flipping halfway, until crispy and golden.
  5. Serve and Enjoy: Allow egg rolls to cool slightly before serving. Pair with salsa, guacamole, sour cream, or ranch dressing. Serve as an appetizer, snack, or main dish with sides like salad or Mexican rice.

Notes

  • Use rotisserie chicken for a quick shortcut.
  • Adjust jalapeño quantity based on your spice preference.
  • You can bake instead of fry for a healthier option.
  • Keep egg roll wrappers covered with a damp cloth to prevent drying and cracking during assembly.
  • Seal the egg rolls well to avoid filling leaking during cooking.
  • Leftover egg rolls can be refrigerated and reheated in an oven for best texture retention.

Nutrition

Keywords: Southwest Chicken Egg Rolls, chicken egg rolls, spicy egg rolls, Mexican egg rolls, baked egg rolls, fried egg rolls, appetizers, snacks

Find it online: https://yumwithmia.com/a-flavorful-twist-on-a-classic-snack-recipe/