Southwest Egg Rolls are a delicious fusion of Tex-Mex flavors wrapped in a crispy, golden shell. Filled with a savory mixture of chicken, black beans, corn, cheese, and bold spices, these egg rolls pack a punch of flavor in every bite. Perfect as an appetizer, snack, or even a party favorite, they’re served with a creamy dipping sauce like ranch or avocado lime. The combination of gooey melted cheese, tender chicken, and the kick of spices make these egg rolls irresistible, providing a fresh take on a classic dish.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 12 egg roll wrappers
- Oil for frying (or baking spray for a lighter version)
Instructions:
- In a large mixing bowl, combine the shredded chicken, black beans, corn, bell pepper, cheese, chili powder, cumin, garlic powder, salt, and pepper. Stir until the ingredients are well-mixed.
- Lay an egg roll wrapper flat on a clean surface. Spoon about 2 tablespoons of the filling onto the wrapper, near the center.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly. Seal the edges with a little water. Repeat with the remaining wrappers and filling.
- To Fry: Heat about 1 inch of oil in a skillet over medium heat. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
To Bake: Preheat oven to 400°F (200°C). Arrange the egg rolls on a baking sheet lined with parchment paper. Lightly spray with cooking spray and bake for 12-15 minutes, or until golden and crispy.
- Serve the Southwest egg rolls with your favorite dipping sauce, like ranch or avocado lime sauce. Enjoy!
