These southwestern chicken egg rolls are loaded with chicken, black beans, veggies, and cheese. What I like about this recipe is the process of making the egg rolls was relaxing. It’s also a fun activity in the kitchen for date night or family night. This recipe makes about 20 egg rolls, leaving enough to roll up, freeze, and eat later.
Southwestern Chicken Egg Rolls
This recipe serves 10 people with 2 egg rolls each. These southwestern chicken egg rolls are loaded with chicken, black beans, veggies, and cheese.
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Servings: 10 servings
Ingredients
- 1 cup corn kernels
- 1 cup black beans important - drain and rinse
- 1 cup diced red peppers
- 1/2 cup frozen spinach (thawed) important - squeeze out all excess water
- 2 cups Monterey Jack cheese
- 1 1/2 cups cooked diced chicken breast
- 1 tsp salt
- 2 tsp chili powder
- 1/4 tsp black pepper
- 1/2 tsp ground cumin
- 1 package egg roll wrappers (20 -21 count)
- canola oil for frying
Instructions
- In a large bowl, add the corn, black beans (drain and rinsed), red pepper, spinach (all excess water removed), cheese, chicken, salt, chili powder, black pepper, and cumin. Mix all ingredients.
- Using a cutting board, add one egg roll wrapper diagonally - like a diamond.
- Place 2-3 tablespoons of mixture onto the wrapper, and fold the bottom over the mixture, at the same time squeeze and pull in towards you.
- Fold in the left and right sides.
- Brush the top with water and fold over.
- Repeat these steps for the remaining egg rolls.
- Heat the oil for frying on medium heat. Fry until golden brown on both sides - about 2-3 minutes on each side.
- Use a baking sheet with rack to place the egg rolls. This helps the egg rolls remain crispy.
- For visuals on how to fold egg roll wrappers visit this website - https://www.instructables.com/How-to-roll-Egg-Rolls/
Video
Notes
This recipe makes about 20-21 egg rolls. If you only need half, before cooking - place the remaining egg rolls in a freezer bag and freeze for up to 2 months.
