When I first stumbled upon the idea of Southwest Chicken Egg Rolls, I was reminded of a family road trip we took through the vibrant Southwest region of the U.S. a few years ago. We journeyed through winding desert roads, stopping in quaint little towns, each filled with the aromas of sizzling meats, roasted peppers, and spices that filled the air. It was a trip that brought us closer together, with the heat of the day making us appreciate the cool nights and the warmth of good food shared around a table.
One evening, we found ourselves in a small diner, tucked away from the main road, where we were served the most delightful appetizer—crispy egg rolls stuffed with all the bold flavors of the Southwest. I was hooked! The fusion of Tex-Mex ingredients wrapped in a crunchy shell was the perfect balance of texture and taste. The dish combined my love for comfort food with the vibrant, fresh flavors of the Southwest, and I knew I had to recreate that moment at home.
This Southwest Chicken Egg Roll recipe is my twist on that unforgettable meal. It’s become a family favorite, especially during game nights or casual get-togethers with friends. I love that it combines hearty ingredients like shredded chicken, black beans, and corn with just the right kick of spice from jalapeños and chili powder. The Monterey Jack cheese adds a creamy richness, and when all of that is wrapped in an egg roll and fried or baked to golden perfection, it’s pure comfort in every bite.
These egg rolls are as fun to make as they are to eat. I like to set up a little assembly line in the kitchen, and everyone gets involved—whether it’s stuffing the rolls or helping me roll them up before frying. Sometimes, I’ll serve them with a trio of dipping sauces like salsa, guacamole, and a cool cilantro-lime sour cream to balance the heat.
Whether you fry or bake them, these Southwest Chicken Egg Rolls are sure to be a hit. They remind me of those special moments with my family and the joy of bringing a little piece of our travels into the kitchen.
Making the Southwest Chicken Egg Roll
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Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup corn, drained
- 1 cup black beans, rinsed
- 1 cup spinach, chopped
- 1 cup red bell pepper, diced
- 1/4 cup jalapeño, finely diced and de-seeded
- 1/2 tablespoon ground cumin
- 1/2 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 2 cups Monterey Jack cheese, shredded
- 1 package egg roll wrappers (about 20 wrappers)
Directions
- In a large bowl, combine the chicken, corn, black beans, spinach, red bell pepper, and jalapeño. Add the cumin, chili powder, salt, and pepper, mixing well to distribute the seasonings evenly.
- Stir in the shredded cheese, ensuring the mixture is well combined and the cheese is evenly spread.
- Lay an egg roll wrapper on a clean, flat surface, positioning it in a diamond shape with a corner facing you. Place 2-3 tablespoons of the filling in the center.
- Fold the bottom corner over the filling, tuck in the sides, and continue rolling tightly. Use a bit of water to seal the edges by pressing them together. Set each assembled egg roll aside on a tray.
- Repeat this process for the remaining wrappers and filling.
- To Fry: Heat oil in a skillet to about 350°F, enough to cover the bottom by an inch. Fry the egg rolls in batches for 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
- To Bake: Preheat the oven to 425°F. Arrange the egg rolls on a parchment-lined baking sheet, brush with oil, and bake for 15-20 minutes, flipping halfway through until golden and crispy.
Storing Suggestion
Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F for 10-12 minutes or until crispy. You can also freeze uncooked egg rolls by placing them on a baking sheet in the freezer until solid, then transferring them to a freezer-safe bag for up to 3 months.
Cooking Tips
If you’re looking for a healthier option, opt for baking the egg rolls instead of frying. You can also use a food processor to finely chop the vegetables, making the texture smoother. If you prefer extra spice, add more jalapeños or include a pinch of cayenne pepper.
Serving Suggestions
Serve these egg rolls with sour cream, guacamole, or salsa for a perfect dip. You can also pair them with a fresh salad or a side of Spanish rice to complete the meal.
Ingredient Substitutions
If you don’t have Monterey Jack cheese, you can use cheddar or pepper jack for a spicier twist. Ground turkey or beef can replace the chicken, and if you’re vegetarian, swap the chicken with tofu or additional beans.
Seasonal Variations
In summer, add diced zucchini or fresh corn kernels to the filling. During winter, you can incorporate roasted sweet potatoes for an extra hearty variation.
Allergen Information
This recipe contains dairy and wheat. To make it gluten-free, use gluten-free egg roll wrappers. For a dairy-free version, replace the cheese with a plant-based alternative.
FAQ:
How do I prevent the egg rolls from getting soggy?
To keep egg rolls crispy, avoid overfilling them, and make sure the oil is hot enough when frying. If baking, brush the wrappers with oil to promote even crisping.
Can I prepare the egg rolls in advance?
Yes, you can assemble the egg rolls and store them in the refrigerator for up to a day before frying or baking them. You can also freeze them before cooking.
Can I bake these instead of frying?
Absolutely! Baking is a healthier alternative. Just make sure to brush the egg rolls with oil before baking them at 425°F for 15-20 minutes.
What dipping sauces work best with these egg rolls?
Popular options include salsa, sour cream, guacamole, or a spicy sriracha mayo. These dips complement the Southwest flavors perfectly.
How do I know when the egg rolls are cooked through?
When frying, the egg rolls should be golden brown on all sides. For baking, they will be crispy and golden after about 15-20 minutes in the oven.
Can I use a different type of wrapper?
Yes, if egg roll wrappers aren’t available, you can use spring roll wrappers or even large tortillas as an alternative, although the texture will differ slightly.
Southwest Chicken Egg Roll
Ingredients
- 2 cups shredded or diced cooked chicken
- 1 cup drained corn
- 1 cup rinsed black beans
- 1 cup chopped spinach
- 1 cup red bell pepper diced
- 1/4 cup finely diced and de-seeded jalapeño
- 1/2 tablespoon ground cumin
- 1/2 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups Monterey Jack cheese shredded
- 1 package 20 wrappers egg roll wrappers
Instructions
- In a large mixing bowl, combine the cooked chicken, corn, black beans, spinach, diced red bell pepper, and jalapeño. Sprinkle in the cumin, chili powder, salt, and black pepper, then mix everything together until well blended. 🥣
- Stir in the shredded Monterey Jack cheese, ensuring it's evenly distributed throughout the filling. 🧀
- Place an egg roll wrapper on a clean, dry surface with one corner pointing toward you. Spoon 2 to 3 tablespoons of the filling onto the center of the wrapper. 🥢
- Fold the bottom corner of the wrapper over the filling, then fold in the side corners tightly. Continue rolling the wrapper upwards, sealing the edges by dipping a fingertip in water and pressing the edges together. Place the assembled egg rolls on a baking sheet. 🧻
- Repeat the process with the remaining wrappers and filling.
To Fry:
- Pour enough oil into a large skillet to cover the bottom about an inch thick. Heat the oil over medium-high heat until it reaches 350°F. Carefully place a few egg rolls in the hot oil, ensuring they don't touch. Fry each egg roll for about 2 to 3 minutes on each side, or until they turn a golden brown color. Remove and drain on paper towels. Repeat with the remaining egg rolls. 🍳
To Bake:
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and brush the egg rolls with oil. Arrange them seam side down on the sheet. Bake for 15 to 20 minutes, turning them halfway through, until they are crispy and golden brown. 🧑🍳
- Serve warm with your favorite dipping sauces. Enjoy!
