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Southwest Egg Rolls

Crunchy Southwest Egg Rolls fried to perfection are filled with chicken, cheese, beans, corn, and all the rest of the Southwest fillings you could want. A delicious appetizer recipe anyone would love.
Prep Time20 mins
Cook Time6 mins
Total Time26 mins
Course: Appetizer
Cuisine: American
Servings: 15
Calories: 106kcal

Ingredients

  • 1 cup cooked chicken finely chopped
  • 1 cup shredded Monterey Jack cheese
  • ¾ cup canned black beans drained and rinsed
  • ¾ cup canned corn drained
  • ¾ cup small-diced red bell pepper
  • ½ cup fresh baby spinach finely chopped
  • 2 green onions thinly sliced
  • 1 tablespoon pickled jalapenos chopped
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • egg roll wrappers
  • peanut oil for frying

Instructions

  • In a large bowl add the chicken, cheese, black beans, corn, bell pepper, spinach, scallions, jalapenos, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine.
  • In a small bowl add some water.
  • Start slowly heating your deep fryer to 375°F. Or, you can add about 3-4 inches of oil in a dutch oven to 375°F.
  • On a clean work surface, place 1 egg roll wrapper with one corner pointing at you. Add ¼ cup of the mixture in the bottom middle of the wrapper. Roll the bottom corner up tightly to secure the filling. Fold over the left and right sides over the filling. With a fingertip, trace some water along the last exposed corner of the wrapper. Continue to tightly roll until completely sealed
  • Place the rolled egg rolls on a parchment lined sheet tray.
  • Once the oil is to temperature and all the egg rolls are wrapped, place a few egg rolls carefully into the hot oil. Fry for 2-3 minutes per side until golden brown. You do not want to crowd the pan so you must do this in batches.
  • Carefully take the egg rolls out of the oil and place them on a paper-towel-lined plate to soak up any excess oil. Then, place the egg rolls on a wire rack over a sheet tray to catch and potential drips. This step also helps the egg rolls to stay crunchy.
  • Repeat until all the egg rolls are cooked. Cut them on a diagonal and serve with avocado ranch or your favorite dipping sauce.

Notes

  1. Fry your Southwest Egg Rolls in batches so you don't overcrowd the pan.
  2. Feel free to add or take out any veggies or chicken that you wish, this is a good base recipe to work off of. 
  3. You can use 1 fresh small seeded diced jalapeno in place of the pickled. jalapeno. The pickled jalapeno gives the mix a little extra zing and acidity, but it is not necessary.
  4. This homemade egg roll recipe is so versatile. You can see my addition suggestions listed above.
  5. Keep your already made rolls covered up while you roll the others up so they don't dry up. 
  6. Double the batch to serve a larger crowd.

Nutrition

Calories: 106kcal | Carbohydrates: 11g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 272mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 489IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 1mg