Southwest Egg Rolls
Delicious Southwest Egg Rolls packed with chicken, black beans, and vibrant veggies, served with a creamy dipping sauce.
Ingredients
For the Filling
- 20 pieces egg roll wrappers
- 15 ounces black beans, rinsed and drained
- 1 cup cooked corn, canned or frozen
- 1 piece red or green bell pepper, finely diced
- 1/4 cup onion, finely diced
- 2 cups cooked chicken, chopped (about 1 breast)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup shredded cheddar cheese or Mexican blend cheese
- Oil for frying oil for pan frying or deep frying (optional)
For the Dipping Sauce
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1 bunch fresh cilantro
- 1/3 cup salsa
Instructions
Prepare the Dipping Sauce
- Combine cream cheese, sour cream, cilantro, and salsa in a food processor. Blend until smooth and refrigerate.
Prepare the Filling
- In a large bowl, mix black beans, corn, bell pepper, onion, chicken, cheese, garlic powder, chili powder, cumin, salt, and pepper. Adjust seasonings to taste.
Assemble the Egg Rolls
- Place a wrapper on a counter, add filling, and roll tightly while sealing with water.
Cook the Egg Rolls
- Choose a cooking method: Pan-fry in heated oil until golden, air fry at 400°F for around 11-12 minutes, deep fry in hot oil until golden brown, or bake at 425°F for 12-15 minutes.
Serve
- Serve warm with the prepared dipping sauce, or additional salsa or guacamole if desired.
Notes
These egg rolls can be made ahead, refrigerated, or frozen for later use. Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days. For freezing, place uncooked egg rolls in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.