Description
These flavorful Southwest Chicken Egg Rolls combine tender shredded chicken, fresh vegetables, and spicy seasonings wrapped in crispy egg roll wrappers. Perfect as an appetizer or snack, they can be fried or baked to crispy perfection, offering a delicious fusion of textures and bold Southwest flavors.
Ingredients
Units
Scale
Protein and Vegetables
- 2 cups cooked chicken (shredded or chopped)
- 1 cup corn (drained and rinsed)
- 1 cup black beans (drained and rinsed)
- 1 cup spinach (chopped)
- 1 cup diced red bell pepper
- 1/4 cup diced jalapeno (de-seeded)
Seasonings
- 1/2 TBS cumin
- 1/2 TBS chili powder
- 1 tsp salt
- 1/4 tsp black pepper
Cheese and Wrappers
- 2 cups Monterey Jack cheese (shredded)
- 20 egg roll wrappers
Additional
- Water (for sealing edges)
Instructions
- Prepare the Filling: In a large bowl, combine the shredded chicken, corn, black beans, chopped spinach, red bell pepper, and diced jalapeno. Mix well to evenly distribute all ingredients.
- Add Seasonings: In a small bowl, mix together cumin, chili powder, salt, and black pepper. Add this seasoning mixture to the large bowl with the filling ingredients and stir until everything is coated evenly.
- Add Cheese: Stir in the shredded Monterey Jack cheese until fully incorporated into the filling mixture.
- Assemble Egg Rolls: Lay out an egg roll wrapper on a clean surface with one corner facing toward you. Spoon 2-3 tablespoons of filling near the corner closest to you. Roll the wrapper tightly, folding in the sides, then continue rolling until sealed. Dip your finger in water and dab along the edges to seal the roll. Place the assembled egg roll seam side down on a prepared baking sheet.
- Repeat: Continue assembling the remaining egg rolls with the remaining filling, placing them on the baking sheet as you go.
- Prepare for Cooking: Place the egg rolls in the freezer for about 15 minutes if frying, or proceed directly to baking if preferred.
- For Frying: Heat oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Fry the egg rolls in batches, cooking 2-3 minutes per side until golden brown. Transfer to paper towels to drain.
- For Baking: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Brush egg rolls with a little oil and place seam side down. Bake for 15-20 minutes, flipping halfway through, until golden brown.
Notes
- For a healthier option, baking the egg rolls reduces oil intake and results in a crisp, golden exterior.
- Create a spicy kick by adding extra jalapenos or a dash of hot sauce to the filling.
- Ensure the egg roll edges are sealed well to prevent filling from escaping during cooking.
- Serve hot with salsa, sour cream, or a cooling avocado dip for added flavor.
Nutrition
- Serving Size: 1 egg roll (about 30g)
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg
