Southwestern Egg Rolls
Crispy, golden, and bursting with bold, zesty flavors, these Southwestern Egg Rolls are the ultimate crowd-pleaser! Packed with a vibrant mixture of shredded chicken, black beans, sweet corn, melted cheddar cheese, and a hint of fresh cilantro, these savory bites deliver the perfect balance of tex-mex spices like chili powder and cumin. Wrapped snugly in egg roll wrappers and fried to perfection, they boast an irresistible crunch that complements the hearty, flavor-packed filling. Perfect as an appetizer, snack, or party finger food, these egg rolls are easy to make and pair beautifully with creamy avocado dip, tangy salsa, or classic sour cream for dipping. Ready in just 35 minutes, this recipe is a must-try for those craving a southwestern twist on a classic favorite!
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Recipe Information
Ingredients
- 1 cup Cooked chicken breast, shredded
- 1 cup Black beans, drained and rinsed
- 1 cup Corn kernels, frozen or canned (drained)
- 1 cup Shredded cheddar cheese
- 1 half Diced red bell pepper
- 2 stalks Chopped green onions
- 1 tablespoon Chopped fresh cilantro
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 12 sheets Egg roll wrappers
- 2 cups Vegetable oil, for frying
- 0.25 cup Water for sealing wrappers
Instructions
In a large mixing bowl, combine the shredded chicken, black beans, corn, cheddar cheese, red bell pepper, green onions, cilantro, chili powder, cumin, salt, and black pepper. Stir until evenly mixed.
Lay one egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you). Place 2 tablespoons of the filling mixture into the center of the wrapper.
Dip your finger into the water and lightly moisten all the edges of the wrapper.
Fold the bottom corner of the wrapper snugly over the filling, then fold in the sides, and roll it up tightly. Seal the top corner with more water if needed. Repeat with the remaining wrappers and filling.
In a large skillet or deep-fryer, heat the vegetable oil over medium heat to 350°F (175°C).
Carefully place 3-4 egg rolls at a time into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
Using a slotted spoon, transfer the fried egg rolls to a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining egg rolls.
Serve the Southwestern Egg Rolls hot with salsa, sour cream, or a creamy avocado dipping sauce on the side.
Nutrition Facts
Calories |
6192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 528.0 g | 677% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 4051 mg | 176% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 17.0 g | ||
| Protein | 149.8 g | 300% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 983 mg | 76% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2050 mg | 44% | |
*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.
