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.