Description
Crispy southwest egg rolls bring zesty Mexican-inspired flavors to your appetizer game. Packed with seasoned chicken, black beans, and melted cheese, these rolls offer a delicious explosion of southwestern comfort that will have everyone craving more.
Ingredients
Scale
Protein and Cheese:
- 1 cup finely chopped cooked chicken
- 1 cup shredded Monterey Jack cheese
Vegetables and Beans:
- 3/4 cup canned black beans, drained and rinsed
- 3/4 cup canned corn, drained
- 3/4 cup small-diced red bell pepper
- 1/2 cup finely chopped fresh baby spinach
- 2 scallions, thinly sliced
- 1 tablespoon chopped pickled jalapenos
Spices and Wrapper:
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- egg roll wrappers
- peanut oil for frying
Instructions
- Craft a zesty filling by thoroughly blending shredded chicken, melted cheese, black beans, sweet corn, diced bell pepper, tender spinach, chopped scallions, and pickled jalapeños with aromatic spices until ingredients are evenly distributed.
- Prepare a clean workspace with a water bowl nearby, positioning an egg roll wrapper in a diamond orientation with its point facing you.
- Carefully center approximately ¼ cup of prepared filling onto the bottom middle section of the wrapper, folding the bottom corner upward to encase the mixture, then gently tucking in side edges.
- Moisten the wrapper’s remaining edge with fingertip water, then roll tightly to create a secure seal, ensuring no filling escapes during cooking.
- Heat vegetable oil to precisely 375°F, testing readiness by dropping a wrapper fragment that should immediately sizzle upon contact.
- Gently submerge egg rolls in hot oil, maintaining sufficient spacing between rolls, and fry for 2-3 minutes per side until achieving a rich golden-brown exterior.
- Extract egg rolls using a slotted spoon, transferring to a paper towel-lined rack to drain excess oil and maintain crispiness.
- Allow rolls to cool slightly, then slice diagonally and serve alongside creamy avocado ranch or zesty salsa for dipping.
Notes
- Adapt the filling by swapping chicken with tofu or black beans for a vegetarian version that keeps the zesty Southwest flavor profile.
- Control spice levels by adjusting jalapeño quantity or using mild peppers for sensitive palates without losing the recipe’s signature kick.
- brush with olive oil and cook at 425°F for 15-20 minutes, flipping halfway to ensure even browning.
- Freeze uncooked egg rolls on a baking sheet, then transfer to freezer bags for quick weeknight meals – they’ll stay fresh for up to 3 months and can be cooked directly from frozen.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Breakfast, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 30 mg