Southwest Egg Rolls (Printable Version)
Crispy wrapped rolls filled with seasoned chicken, beans, corn, and spices 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
# Method:
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 3–4 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.
# Chef's Tips:
01 -
- They're impossible to stop eating, and the filling comes together in about ten minutes flat
- Perfect for feeding a crowd without spending your whole party at the stove
02 -
- Overcrowding the pan drops the oil temperature dramatically and makes soggy egg rolls
- Letting the wrapped egg rolls rest for 5 minutes before frying helps the wrappers seal better
03 -
- Freeze uncooked egg rolls in a single layer, then transfer to a freezer bag for up to 2 months
- Fry frozen egg rolls directly, adding 1 to 2 extra minutes to the cooking time