Southwest Egg Rolls (Print)
Golden crispy rolls filled with spiced chicken, beans, corn, and cheese for a satisfying appetizer.
# What You 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 Make:
01 - Combine chicken, black beans, corn, red bell pepper, red onion, cheese, cilantro, cumin, chili powder, smoked paprika, salt, pepper, and lime juice in a large mixing bowl. Mix until evenly distributed throughout the mixture.
02 - Position an egg roll wrapper on a clean surface with one corner pointing toward you in a diamond orientation. Place approximately 2 heaping tablespoons of filling on the lower third section of the wrapper.
03 - Fold the bottom corner up over the filling, then fold both side corners inward toward the center. Lightly brush the top corner with beaten egg and roll tightly upward to completely seal. Continue this process for all remaining wrappers and filling.
04 - Pour vegetable oil into a deep skillet or fryer to a depth of 2 inches. Heat the oil to 350°F, maintaining temperature throughout the frying process.
05 - Cook egg rolls in small batches without overcrowding the pan. Fry for 3 to 4 minutes, turning periodically to ensure even browning, until exterior becomes golden brown and crispy.
06 - Transfer cooked egg rolls using a slotted spoon or tongs to paper towels to drain excess oil. Allow to cool for several minutes before serving.
07 - Present alongside salsa, guacamole, or ranch dressing for dipping.
# Expert Advice:
01 -
- The filling comes together in minutes and uses ingredients you probably already have in your pantry
- These freeze beautifully, so you can make a double batch and always have party-ready appetizers on hand
02 -
- Overfilling the wrappers is the number one mistake—stick to two tablespoons or they will burst while frying
- Make sure your oil is hot enough, otherwise the egg rolls will absorb too much oil and become greasy
03 -
- Keep your wrappers covered with a damp towel while working, as they dry out quickly and become impossible to roll
- Use a slotted spoon to remove the egg rolls from the oil, letting excess oil drain back into the pan before transferring to paper towels