Name: Southwest Chicken Egg Rolls Recipe
Prep time: 15 min
Cook time: PT-489518H56M9S
Total time: 30 min
Cuisine: Southwestern
Ingredients: 2 cups cooked chicken, shredded or diced (rotisserie chicken works great); 1 cup black beans, drained and rinsed; 1 cup corn (fresh, frozen, or canned); 1/4 cup jalapeño, finely chopped; 1 cup red bell pepper, diced; 1 cup spinach, chopped; 1/4 tsp black pepper; 1/2 tbsp chili powder; 1 tsp salt; 1/2 tbsp cumin; 2 cups Monterey Jack cheese, shredded; 1 package egg roll wrappers (typically found in the refrigerated section); Vegetable or peanut oil (for frying); Olive oil or cooking spray (for brushing or spraying before baking); Salsa; Guacamole; Sour cream

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Introduction

Southwest Chicken Egg Rolls are a fun and flavorful twist on a classic appetizer. Packed with chicken, black beans, corn, and spices, these crispy rolls offer a delicious mix of textures and vibrant flavors. Perfect for snacking or serving at your next gathering!

The image shows a close-up of four crispy golden brown rolled wraps stacked together on a wooden surface with a white marbled texture in the background. Each wrap is cut in half to reveal the colorful filling inside, which has three visible layers: the outer crispy shell with small bubbles and a shiny texture, a middle layer of cooked chicken pieces with a light beige tone, and a mix of vibrant vegetables including yellow corn kernels, black beans, small red bell pepper pieces, diced white onions, and green herbs scattered throughout. The wraps appear crunchy with a slightly rough surface, and fresh green cilantro leaves are placed near them adding a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
1 cup black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1/4 cup jalapeño, finely chopped
1 cup red bell pepper, diced
1 cup spinach, chopped
1/4 tsp black pepper
1/2 tbsp chili powder
1 tsp salt
1/2 tbsp cumin
1 package egg roll wrappers (usually refrigerated)
2 cups Monterey Jack cheese, shredded
Vegetable or peanut oil (for frying, optional)
Olive oil or cooking spray (for baking, optional)
Salsa, guacamole, or sour cream for dipping (optional)

Instructions

Step 1: Prepare the filling by combining cooked chicken, black beans, corn, jalapeño, red bell pepper, spinach, black pepper, chili powder, salt, cumin, and shredded Monterey Jack cheese in a large bowl. Mix well until evenly combined.
Step 2: Lay an egg roll wrapper on a clean surface in a diamond shape. If wrappers feel dry, cover with a damp towel while assembling.
Step 3: Place 2–3 tablespoons of filling in the center of the wrapper. Fold the bottom corner over the filling, then fold the two side corners inward. Roll tightly and seal the top corner with a little water or egg wash.
Step 4: Cook the egg rolls by frying or baking:
1. To fry: Heat 2 inches of oil in a pan or fryer over medium-high heat. Fry egg rolls 3–4 minutes per side until golden brown. Drain on paper towels.
2. To bake: Preheat oven to 400°F (200°C). Place egg rolls on a parchment-lined baking sheet, brush or spray with olive oil, and bake 12–15 minutes, flipping halfway, until crispy and golden.
Step 5: Let egg rolls cool slightly before serving. Enjoy with salsa, guacamole, sour cream, or your favorite dipping sauce.

Tips & Variations

Use rotisserie chicken for a quick shortcut and extra flavor.
Add diced avocado to the filling for creaminess.
Try swapping Monterey Jack for pepper jack cheese to add a spicy kick.
Make these ahead and freeze before cooking; cook directly from frozen, adjusting time as needed.

Storage

Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to maintain crispiness. Avoid microwaving to prevent sogginess. Uncooked egg rolls can be frozen before cooking for up to 1 month.

How to Serve

Three crispy golden-brown rolled tortillas are stacked on top of each other, each cut to show colorful filling inside. The filling has many layers: black beans, bright yellow corn, chopped red bell peppers, bits of green herbs, and melted creamy cheese, mixed with shredded chicken that adds texture. The tortillas have a bubbly, crunchy texture outside, and the green herbs are scattered lightly around on the white marbled surface. The image is close up and focused on the front tortilla, showing the rich inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these egg rolls instead of frying?

Yes! Baking is a great alternative for a healthier option. Just brush the egg rolls with olive oil, bake at 400°F (200°C) for 12–15 minutes, and flip halfway through for even crispiness.

What can I use if I can’t find egg roll wrappers?

You can substitute with wonton wrappers for smaller egg rolls, or use large flour tortillas to make a Southwest chicken wrap, though the texture and cooking method will differ.