Description
Southwestern egg rolls are crispy, savory appetizers filled with a flavorful mix of chicken, beans, vegetables, and spices, wrapped in egg roll wrappers and fried to golden perfection.
Ingredients
- 1 cup cooked chicken breast, shredded
- ½ cup black beans, drained and rinsed
- ½ cup corn kernels
- ½ red bell pepper, diced
- ½ cup spinach, chopped
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped green onions
- 1 tablespoon chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 10–12 egg roll wrappers
- Vegetable oil for frying
Instructions
- Combine chicken, black beans, corn, red bell pepper, spinach, cheese, green onions, cilantro, cumin, chili powder, salt, and pepper in a bowl and mix well.
- Place an egg roll wrapper on a clean surface in a diamond shape. Keep remaining wrappers covered with a damp cloth.
- Spoon 2-3 tablespoons of filling onto the center of the wrapper, forming a horizontal line.
- Fold the bottom corner over the filling, tuck tightly, fold in the sides, then roll up and seal the edge with water.
- Heat 1-2 inches of oil in a skillet over medium-high heat. Fry egg rolls for 2-3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels. Serve hot.
Notes
- Bake at 425°F (220°C) for 15-20 minutes as a healthier option.
- Omit chicken or use tofu for a vegetarian version.
- Add jalapeños or hot sauce for extra spice.
- Freeze uncooked rolls and fry directly from frozen, adding extra cooking time.
- Store in the fridge for up to 3 days and reheat at 350°F (175°C) for 10-15 minutes.
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
