Southwest Egg Rolls (Printable)
Crispy wraps filled with spiced chicken, beans, corn, and cheese for a crowd-pleasing appetizer.
# 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 Make It:
01 - In a large mixing bowl, combine cooked chicken, black beans, corn, red bell pepper, red onion, Monterey Jack cheese, cilantro, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and fresh lime juice. Mix thoroughly until all ingredients are evenly distributed.
02 - Position an egg roll wrapper on a clean work surface with one corner facing you in a diamond orientation. Place approximately 2 heaping tablespoons of the filling mixture onto the lower third section of the wrapper.
03 - Fold the bottom corner up and over the filling. Fold both side corners inward toward the center. Brush the remaining top corner with beaten egg, then roll up tightly from bottom to top, pressing gently to seal the egg roll securely. Repeat this process with 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, monitoring the temperature carefully with a kitchen thermometer for accurate results.
05 - Fry the egg rolls in small batches to avoid overcrowding the pan, which would lower the oil temperature. Cook for 3 to 4 minutes, turning occasionally with tongs or a slotted spoon, until golden brown and crispy on all sides.
06 - Transfer the cooked egg rolls to a plate lined with paper towels to drain excess oil. Allow them to cool for a few minutes before serving to prevent burns and let the filling set slightly.
07 - Arrange the egg rolls on a serving platter and serve immediately while hot and crispy. Accompany with salsa, guacamole, or ranch dressing for dipping as desired.
# Expert Tips:
01 -
- Crispy shells giving way to warm, spiced filling creates the most satisfying contrast in every bite
- They reheat beautifully so you can make them ahead and still serve them hot and crunchy
02 -
- Overstuffing the wrappers is the number one mistake, they will burst in the oil
- Make sure your oil is hot enough or the egg rolls will turn greasy instead of crispy
03 -
- Freeze uncooked egg rolls in a single layer, then transfer to a bag for storage
- Fry from frozen, just add two extra minutes to the cooking time