Southwest Egg Rolls
Crispy, golden, and bursting with bold Tex-Mex flavor, Southwest Egg Rolls are a guaranteed crowd-pleaser for game days, parties, or any time you're craving a flavorful appetizer. These egg rolls are stuffed with a vibrant filling of shredded chicken, black beans, sweet corn, diced red bell peppers, cheddar cheese, and fresh cilantro, all seasoned to perfection with cumin, chili powder, and garlic. Wrapped tightly in egg roll wrappers and fried to crunchy perfection, these little bundles are the ultimate fusion of comfort food and zesty southwest flair. Pair them with a creamy chipotle ranch, tangy salsa, or guacamole for dipping, and watch them disappear in an instant! Ready in under 40 minutes, they’re perfect for impressing guests while keeping things simple in the kitchen.
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Recipe Information
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup black beans, drained and rinsed
- 1 cup sweet corn kernels, drained
- 1 medium red bell pepper, finely diced
- 3 stalks green onions, chopped
- 1 cup shredded cheddar cheese
- 1 tablespoon cilantro, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 12 pieces egg roll wrappers
- 4 cups vegetable oil, for frying
Instructions
In a large mixing bowl, combine the shredded chicken, black beans, corn, red bell pepper, green onions, shredded cheddar cheese, and cilantro.
Sprinkle the cumin, chili powder, garlic powder, and salt over the mixture. Stir until all ingredients are well-combined.
Place one egg roll wrapper on a clean, flat surface with a corner pointing toward you (diamond shape). Add 2-3 tablespoons of the filling mixture to the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides tightly. Roll the wrapper away from you to form the egg roll, sealing the top corner with a dab of water.
Repeat the wrapping process with the remaining filling and wrappers.
In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C). Use enough oil so the egg rolls float and cook evenly.
Carefully place 3-4 egg rolls into the hot oil at a time, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Repeat until all egg rolls are cooked.
Serve warm with your favorite dipping sauce, such as salsa, guacamole, or chipotle ranch.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 17.0 g | ||
| Protein | 225.4 g | 451% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1038 mg | 80% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2903 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
