Southwest Egg Rolls
These crispy and flavorful Southwest Egg Rolls are filled with a delicious medley of shredded chicken, black beans, and bell peppers, making them the perfect snack for any gathering.
Ingredients
Filling Ingredients
- 1 cup cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup red bell pepper, diced
- 1 cup green onions, chopped
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste salt and pepper
- 8-10 pieces egg roll wrappers
- as needed oil for frying
- as needed creamy avocado ranch dipping sauce for serving
Instructions
Preparation
- In a large mixing bowl, combine shredded chicken, black beans, corn, diced red bell pepper, chopped green onions, shredded cheese, chili powder, cumin, salt, and pepper. Mix well until everything is evenly distributed.
- Lay an egg roll wrapper flat on a clean surface. Place about 2-3 tablespoons of the filling in the center.
- Fold the bottom of the wrapper over the filling, then fold in the sides and tightly roll it up, sealing the edge with a bit of water.
Cooking
- Heat oil in a deep pan or fryer over medium heat until shimmering.
- Fry the egg rolls for 3-4 minutes on each side or until they are golden brown and crispy. Once done, remove them and drain on paper towels.
Serving
- Serve warm with creamy avocado ranch dipping sauce on the side.
Notes
For the best results, don’t overcrowd your frying pan — fry in batches if necessary to ensure even cooking. Consider brushing the egg rolls lightly with oil before frying for an extra crispy finish. Feel free to customize the filling.