Southwest Chicken Egg Rolls

A tasty twist on egg rolls.

introduction

This recipe turns cooked chicken into a crisp, tasty snack. It mixes beans, corn, and spices for a bright southwest taste. If you want another dish with similar flavors, try the Southwest chicken pasta salad recipe.

why make this recipe

• It uses leftover chicken and simple pantry items.
• It cooks fast and makes a good party snack.
• Kids and adults like the crunchy wrapper and warm filling.
• You can fry or bake them for a lighter option.

how to make Southwest Chicken Egg Rolls

Follow the simple steps below to fill and roll the egg rolls, then cook until golden and crisp.

Ingredients :

2 cups cooked chicken, shredded, 1 cup black beans, rinsed and drained, 1 cup corn, frozen or canned, 1 teaspoon chili powder, 1 teaspoon cumin, Salt and pepper to taste, 8 egg roll wrappers, Oil for frying

Directions :

1. In a mixing bowl, combine shredded chicken, black beans, corn, chili powder, cumin, salt, and pepper.
2. Place an egg roll wrapper on a clean surface and add 2-3 tablespoons of the filling mixture at the center.
3. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly.
4. Heat oil in a deep pan over medium heat.
5. Fry the egg rolls until golden brown and crispy, about 3-4 minutes on each side.
6. Remove and drain on paper towels. Serve warm.

how to serve Southwest Chicken Egg Rolls

Serve warm with a dipping sauce like salsa, ranch, or a simple sour cream and lime mix. Add chopped cilantro or green onions on top. Offer lime wedges on the side. These go well with a fresh salad or rice.

how to store Southwest Chicken Egg Rolls

Cool the egg rolls to room temperature before storing.

• Refrigerator: Place in an airtight container for 2-3 days. Reheat in a hot oven or air fryer to keep them crisp.
• Freezer: Freeze uncooked rolls on a tray first, then move to a freezer bag for up to 1 month. Cook from frozen and add a few extra minutes to the cooking time.

tips to make Southwest Chicken Egg Rolls

• Drain the beans and corn well so the filling is not too wet.
• Do not overfill the wrapper to avoid breaking while frying.
• Use a little water on the wrapper edge to seal it well.
• Fry in batches so the oil stays hot and the rolls crisp.
• Test oil heat with a small scrap of wrapper; it should sizzle right away.
• For a lighter version, bake at 400°F (200°C) until brown, turning once.

variation (if any)

• Add shredded cheese to the filling for a melty center.
• Mix in diced peppers or jalapeño for more heat.
• Use turkey or shredded beef instead of chicken.
• Make a vegetarian version with extra beans, bell pepper, and diced avocado after cooking.

FAQs

Q: Can I bake these instead of frying?
A: Yes. Brush with oil and bake at 400°F (200°C) until golden, about 12-15 minutes, turning once.

Q: Can I use raw chicken?
A: No. Cook the chicken first, then shred it before mixing with the other ingredients.

Q: How do I keep the egg rolls from getting soggy?
A: Drain fillings well, don’t overfill, and reheat in an oven or air fryer to keep them crisp.

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