If you love a crunchy snack packed with flavor, then look no further than The Best Southwest Chicken Egg Rolls. These delicious treats bring a south-of-the-border twist to traditional egg rolls. Filled with tender chicken and a mix of fresh vegetables, they are perfect for parties, game day, or a cozy night in.
Why Make This Recipe
There are plenty of reasons to love these Southwest Chicken Egg Rolls. They are easy to make, allowing you to whip up a batch in no time. The combination of spices offers a delightful kick, while the creamy Monterey Jack cheese ties everything together. Plus, they are easily customizable, and you can serve them with your favorite dipping sauce for an extra burst of flavor.
How to Make The Best Southwest Chicken Egg Rolls
Ingredients:
- 1 ½ cups cooked and cubed chicken
- 1 cup drained and rinsed black beans
- 1 cup drained and rinsed corn
- 1 cup chopped red bell pepper
- ¼ cup sliced green onions
- 2 seeded and finely chopped jalapeños
- ½ cup chopped spinach
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups shredded Monterey Jack cheese
- Oil for frying
- Egg roll wrappers (about 20)
- Cilantro ranch dressing (for serving)
Directions:
- In a medium-sized mixing bowl, combine the cooked and cubed chicken, black beans, corn, chopped red bell pepper, sliced green onions, chopped jalapeños, and chopped spinach.
- Add the chili powder, cumin, garlic powder, salt, pepper, and shredded Monterey Jack cheese. Mix everything until well incorporated.
- Take an egg roll wrapper and place it on a clean surface in a diamond shape. Spoon about two tablespoons of the chicken mixture into the center.
- Wet the sides of the wrapper with a little water. Fold up the bottom half, then tightly fold in the sides, and roll it up. Repeat this process until you have used all the egg roll wrappers.
- In a large skillet, add oil for frying until it’s about an inch up the side of the pan. Heat the oil to medium-high.
- Add the egg rolls to the hot oil and fry for about 1-2 minutes. Flip them over and cook until they are golden brown.
- Serve hot with cilantro ranch dressing or your favorite dipping sauce.
How to Serve The Best Southwest Chicken Egg Rolls
These egg rolls are best served warm and crispy. Present them on a platter with a small bowl of cilantro ranch dressing for dipping. They make a great appetizer for gatherings or a fun snack for movie nights.
How to Store The Best Southwest Chicken Egg Rolls
If you have any leftover egg rolls, store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can place them in an oven or air fryer to regain some of their crispiness.
Tips to Make The Best Southwest Chicken Egg Rolls
- Ensure the oil is hot enough before frying; this helps create a crispy outer layer.
- Do not overfill the egg rolls to prevent them from bursting while frying.
- Experiment with different ingredients like shredded carrots or zucchini for added nutrition and flavor.
Variation
You can make a vegetarian version of these egg rolls by replacing the chicken with extra beans and vegetables. Cheese lovers can also add more Monterey Jack cheese for a creamier texture.
FAQs
1. Can I bake these egg rolls instead of frying them?
Yes, you can bake them! Brush them lightly with oil and place them on a baking sheet. Bake at 425°F for about 15-20 minutes or until golden brown, flipping halfway through.
2. Can I freeze these egg rolls?
Absolutely! To freeze, follow the preparation steps but do not fry. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to cook, go directly from the freezer to the frying pan or oven.
3. What other dipping sauces can I use?
Besides cilantro ranch dressing, you can also serve these egg rolls with salsa, guacamole, or sour cream for a tangy kick.
Southwest Chicken Egg Rolls
Ingredients
Filling ingredients
- 1.5 cups cooked and cubed chicken Use leftover rotisserie chicken for convenience.
- 1 cup drained and rinsed black beans Canned black beans work well.
- 1 cup drained and rinsed corn Canned or frozen corn can be used.
- 1 cup chopped red bell pepper
- 0.25 cup sliced green onions
- 2 pieces seeded and finely chopped jalapeños Adjust according to heat preference.
- 0.5 cup chopped spinach Fresh spinach is ideal.
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 cups shredded Monterey Jack cheese
For frying
- 1 cup Oil For frying
- 20 pieces Egg roll wrappers
- to taste Cilantro ranch dressing For serving
Instructions
Preparation
- In a medium-sized mixing bowl, combine the cooked and cubed chicken, black beans, corn, chopped red bell pepper, sliced green onions, chopped jalapeños, and chopped spinach.
- Add the chili powder, cumin, garlic powder, salt, pepper, and shredded Monterey Jack cheese. Mix everything until well incorporated.
- Take an egg roll wrapper and place it on a clean surface in a diamond shape. Spoon about two tablespoons of the chicken mixture into the center.
- Wet the sides of the wrapper with a little water. Fold up the bottom half, then tightly fold in the sides, and roll it up. Repeat this process until you have used all the egg roll wrappers.
Cooking
- In a large skillet, add oil for frying until it’s about an inch up the side of the pan. Heat the oil to medium-high.
- Add the egg rolls to the hot oil and fry for about 1-2 minutes. Flip them over and cook until they are golden brown.
Serving
- Serve hot with cilantro ranch dressing or your favorite dipping sauce.
