Description
These Southwest Chicken Egg Rolls are a delicious fusion of Tex-Mex flavors wrapped in a crispy shell. Perfect for parties or as a fun appetizer, these egg rolls are packed with shredded chicken, black beans, corn, and cheese.
Ingredients
Scale
Main Filling:
- 2 cups cooked shredded chicken breast
- 1 cup canned black beans (drained and rinsed)
- 1 cup frozen corn (thawed)
- 1 cup shredded cheddar cheese
- ½ cup diced red bell pepper
- ½ cup chopped green onions
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
Additional:
- 15 egg roll wrappers
- Vegetable oil for frying
Instructions
- Mix the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, cheddar cheese, red bell pepper, green onions, cilantro, cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined.
- Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with water.
- Fry the Egg Rolls: Heat vegetable oil in a skillet over medium heat. Fry the egg rolls in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- Serve: Serve the egg rolls hot with your favorite dipping sauce.
Notes
- You can bake the egg rolls at 400°F for 15–18 minutes for a lighter alternative.
- For extra heat, add diced jalapeño to the filling. For a spicier flavor, use pepper jack cheese.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwest American
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg
