Southwest Egg Rolls (Printable)
Crispy wrappers filled with seasoned chicken, beans, corn, and spicy cheese blend.
# What You’ll Need:
→ Filling
01 - 1 cup cooked chicken breast, finely diced or shredded
02 - 1/2 cup canned black beans, rinsed and drained
03 - 1/2 cup frozen corn, thawed
04 - 1/2 red bell pepper, finely diced
05 - 1/4 cup red onion, finely diced
06 - 1/2 cup shredded Monterey Jack cheese
07 - 2 tablespoons chopped fresh cilantro
08 - 1 teaspoon ground cumin
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 tablespoon fresh lime juice
→ Assembly
14 - 12 egg roll wrappers
15 - 1 egg, beaten for sealing
→ For Frying
16 - Vegetable oil for deep frying
# How-To Steps:
01 - In a large mixing bowl, combine chicken, black beans, corn, red bell pepper, red onion, cheese, cilantro, cumin, chili powder, smoked paprika, salt, pepper, and lime juice. Mix until evenly combined.
02 - Place an egg roll wrapper on a clean work surface with a corner facing you in diamond shape. Spoon about 2 heaping tablespoons of filling onto the lower third of the wrapper.
03 - Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg, then roll up tightly to seal. Repeat with remaining wrappers and filling.
04 - Heat 2 inches of vegetable oil in a deep skillet or fryer to 350°F.
05 - Fry the egg rolls in batches without overcrowding for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
06 - Remove and drain on paper towels. Let cool slightly before serving.
07 - Serve with salsa, guacamole, or ranch dressing as desired.
# Expert Tips:
01 -
- These egg rolls freeze beautifully so you can prep ahead for parties
- The filling is incredibly versatile and works as a dip or taco stuffing too
02 -
- Do not overfill the wrappers or they will burst during frying and you will lose all that delicious filling into the oil
- Let the fried egg rolls drain at an angle on paper towels so excess oil drips away instead of pooling on the bottom
03 -
- Keep your wrappers covered with a slightly damp paper towel while working so they do not dry out and crack
- Double seal the egg with extra beaten egg if you notice any gaps opening up during rolling