Spicy Southwest Egg Rolls
Get ready to spice up your appetizer game with these irresistible Spicy Southwest Egg Rolls! Overflowing with a bold and zesty filling of tender shredded chicken, black beans, sweet corn, and a duo of melty cheddar and Monterey Jack cheeses, these crispy delights are flavored with fresh cilantro, green onions, and a kick of diced jalapeño. A whisper of cumin and chili powder ties the flavors together beautifully, while the golden, crunchy egg roll wrappers deliver that perfect bite every time. These homemade egg rolls are pan-fried to perfection and make an ideal party snack, game day treat, or festive finger food. Serve them piping hot with your favorite Southwest-inspired dipping sauces like creamy guacamole or tangy salsa for a crowd-pleasing appetizer that’s bursting with Tex-Mex flair!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast (shredded)
- 1 cup Black beans (rinsed and drained)
- 1 cup Sweet corn (rinsed and drained)
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.25 cup Chopped fresh cilantro
- 1 medium Jalapeño (seeded and finely diced)
- 2 stalks Green onion (chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 12 sheets Egg roll wrappers
- 3 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, shredded cheddar cheese, shredded Monterey Jack cheese, chopped cilantro, diced jalapeño, green onion, ground cumin, chili powder, and salt. Mix well to evenly distribute the ingredients.
Lay one egg roll wrapper on a clean surface with one corner pointing towards you, forming a diamond shape.
Spoon about 2-3 tablespoons of the filling mixture into the center of the wrapper.
Dip your finger in water and wet the edges of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the two sides tightly. Roll up the wrapper, making sure to seal the top corner by pressing it firmly.
Repeat with the remaining wrappers and filling until all the egg rolls are assembled.
In a deep, heavy-bottomed skillet or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully add the egg rolls to the hot oil in batches, being careful not to overcrowd the pan.
Fry the egg rolls for 3-4 minutes per side, or until they are golden brown and crispy.
Use a slotted spoon to remove the egg rolls from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
Serve the egg rolls hot with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.1 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 236 mg | 5% | |
*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.
