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Recipe for Southwestern Egg Rolls
Delightful and crunchy, Southwestern Egg Rolls are a fantastic way to combine flavor with texture. They make a perfect appetizer, party food, or a fun snack. Packed with ingredients like chicken and black beans, these egg rolls are sure to please any crowd.
Why make this recipe
These Southwestern Egg Rolls are not just tasty; they also bring a vibrant mix of colors and flavors to your table. Filled with protein and veggies, they’re great for a light meal or as a sharing platter. Plus, they’re easy to make, and frying them gives a satisfying crunch that is simply irresistible.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup bell peppers, diced
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 8 egg roll wrappers
- Oil for frying
How to make it
- In a large bowl, combine the shredded chicken, black beans, corn, bell peppers, shredded cheese, chili powder, cumin, and olive oil. Mix well.
- Place about 2 tablespoons of the filling in the center of each egg roll wrapper. Fold the sides over the filling and roll tightly.
- Heat oil in a deep skillet over medium heat. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels and serve hot with creamy avocado ranch dipping sauce.
How to serve it
Serve these egg rolls piping hot for the best flavor and crunch. They pair wonderfully with a creamy avocado ranch dipping sauce or your favorite salsa, making them a hit at gatherings or family meals.
How to store it
If you have any leftovers, let the egg rolls cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When you want to enjoy them again, reheat in an oven or air fryer to regain their crispness.
Helpful tips
- Ensure the oil is hot enough before adding the egg rolls to prevent them from absorbing too much oil.
- You can test the oil’s temperature by dropping a small piece of the egg roll wrapper into the oil; it should sizzle immediately.
- To save time, you can prepare the filling ahead of time and assemble the egg rolls just before frying.
Optional variations
- For a vegetarian version, you can skip the chicken and add more beans or even some quinoa.
- Experiment with different types of cheese, such as mozzarella for a milder taste, or pepper jack for extra spice.
- Add some chopped jalapeños for an extra kick.
Frequently asked questions
Can I bake these egg rolls instead of frying?
Yes, you can bake the egg rolls! Preheat your oven to 425°F, brush the egg rolls lightly with oil, and bake for about 20-25 minutes or until golden brown, flipping halfway through.
Can I freeze egg rolls before cooking?
Absolutely! You can freeze them after assembling. Place them on a baking sheet in a single layer until frozen, then transfer to a freezer bag or container. When ready to cook, fry from frozen or bake them, adding a few extra minutes to the cooking time.
What can I use for dipping sauce?
Apart from creamy avocado ranch, you can serve them with salsa, sour cream, or a spicy chipotle sauce for a delightful contrast to the flaky egg rolls.
Southwestern Egg Rolls
Delightful and crunchy, these Southwestern Egg Rolls combine flavor with texture, making them perfect as appetizers or party snacks.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup bell peppers, diced
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 8 pieces egg roll wrappers
- Oil for frying
Instructions
Preparation
- In a large bowl, combine the shredded chicken, black beans, corn, bell peppers, shredded cheese, chili powder, cumin, and olive oil. Mix well.
- Place about 2 tablespoons of the filling in the center of each egg roll wrapper. Fold the sides over the filling and roll tightly.
Cooking
- Heat oil in a deep skillet over medium heat. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels and serve hot with creamy avocado ranch dipping sauce.
Notes
Serve these egg rolls piping hot for the best flavor and crunch. They pair wonderfully with a creamy avocado ranch dipping sauce or your favorite salsa. Store leftovers in an airtight container in the refrigerator for up to 3 days.
