Southwest Chicken Egg Rolls
Crispy, golden egg rolls filled with seasoned chicken, bell peppers, and zesty beans, perfect for appetizers or fun meals.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup corn, drained
- 1 cup black beans, rinsed and drained
- 1 piece bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- to taste Salt and pepper
Rolls
- 10 pieces egg roll wrappers
- as needed oil for frying Heat oil to 375°F
Instructions
Preparation
- In a large bowl, combine the shredded chicken, drained corn, rinsed black beans, diced bell pepper, chili powder, cumin, garlic powder, salt, and pepper. Mix everything together until well combined.
- Lay an egg roll wrapper flat on a clean surface. Spoon a heaping tablespoon of the chicken mixture into the center. Fold the bottom edge over the filling, followed by the sides, then roll upward tightly. Seal the edges with a little water.
Cooking
- In a deep frying pan, heat oil over medium heat to around 375°F.
- Gently place the egg rolls in the hot oil, frying them until they are golden brown, about 3-5 minutes per side. Turn them carefully to avoid splashing.
- Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving
- Serve warm with your favorite dipping sauce and garnish with cilantro or lime juice.
Notes
For storage, keep in an airtight container in the refrigerator for 3-4 days or freeze uncooked egg rolls for up to 3 months. Reheat in the oven at 350°F for 10-15 minutes.