Southwest Chicken Egg Rolls
Crispy wrappers filled with a delicious blend of shredded chicken, corn, black beans, bell peppers, and spices, perfect for snacking or meals.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded
- 1 cup corn, drained
- 1 cup black beans, rinsed and drained
- 1 cup bell peppers, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- to taste Salt and pepper
- about 10 pieces egg roll wrappers
- as needed for frying Oil
Instructions
Preparation
- In a mixing bowl, combine the cooked chicken, corn, black beans, diced bell peppers, cumin, chili powder, garlic powder, salt, and pepper. Stir until all the ingredients are well blended.
Assembly
- Lay an egg roll wrapper on a clean surface in a diamond shape, with one corner facing you.
- Spoon about 2 tablespoons of the filling mixture onto the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides, and roll tightly while ensuring the filling stays tucked in.
- Seal the edge with a bit of water; this will help the wrapper stick.
Cooking
- In a deep skillet or frying pan, heat a generous amount of oil over medium-high heat.
- Once hot, carefully add the egg rolls, a few at a time, ensuring not to crowd the pan.
- Fry for about 3-4 minutes on each side, or until they turn golden brown and crispy. Remove and drain them on paper towels.
Serving
- Serve these delightful Southwest chicken egg rolls hot, with your choice of dipping sauce like salsa, sour cream, or a zesty avocado sauce.
Notes
For a healthier option, you can try baking the egg rolls instead of frying them. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or air fryer for best texture.