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Southwest Chicken Egg Rolls

A delicious blend of spicy Southwestern flavors wrapped in crispy egg rolls. Perfect for appetizers, brunches, or snacks!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 egg rolls
Course: Appetizer, Snack
Cuisine: Mexican, Southwestern
Calories: 200
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded You can use rotisserie chicken for a time-saving hack.
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, drained
  • 1 cup shredded cheese (cheddar or pepper jack) Pepper jack adds a zing.
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon fresh cilantro, chopped Optional for added freshness.
Wrapping Ingredients
  • 10 pieces egg roll wrappers
  • as needed amount oil for frying or cooking spray Use cooking spray if baking.

Method
 

Preparation
  1. In a large bowl, combine shredded chicken, black beans, corn, cheese, spices, and cilantro (if using). Mix until well combined.
  2. Tip: If your mixture seems too dry, add a dash of chicken broth!
Assembly
  1. Lay an egg roll wrapper on a clean surface. Place 2-3 tablespoons of the filling in the center.
  2. Fold the bottom over the filling, then fold the sides inward and roll tightly.
  3. Tip: Seal the edges with a bit of water to prevent any fillings from escaping!
Cooking
  1. If baking, preheat the oven to 400°F (200°C). Place egg rolls on a baking sheet, spray with cooking spray, and bake for about 15-20 minutes until they are golden brown.
  2. For frying, heat oil in a pan and fry each egg roll for about 2-3 minutes on each side until crispy.
Serving
  1. Let cool slightly before enjoying with your favorite dipping sauce, like salsa or ranch.

Notes

For a tangy twist, substitute lime juice for the cilantro. For healthier alternatives, consider using whole-grain wraps or reducing cheese for a lighter option.