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Southwest Chicken Egg Roll

Southwest chicken egg roll wrappers get filled with seasoned chicken, black beans, corn, and cheddar, then fried until golden and crisp. Expect a crunchy exterior with a cheesy, flavorful center in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Appetizer
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Southwest Chicken Egg Roll
  • 2 cup cooked shredded chicken
  • 1 cup black beans, drained
  • 0.5 cup corn kernels
  • 1 cup shredded cheddar cheese
  • 0.25 cup diced red bell pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 12 egg roll wrappers
  • 0.5 Oil, for frying
  • 1 Ranch or chipotle dip, for serving

Equipment

  • 1 cast iron skillet

Method
 

Mix the filling
  1. Combine shredded chicken, black beans, corn, shredded cheddar cheese, diced red bell pepper, cumin, and chili powder in a bowl until evenly mixed.
  2. Check the mixture texture and let it sit briefly if needed so it’s easy to spoon into wrappers.
Assemble the egg rolls
  1. Lay out an egg roll wrapper and spoon filling into the center, keeping the amount moderate so it can roll without bursting.
  2. Fold the sides in and roll tightly, sealing the edge with a bit of water to close.
Fry until crisp
  1. Heat oil in a deep cast iron skillet to 350°F with enough depth for the egg rolls to fry.
  2. Fry egg rolls in batches until golden and crispy, about 3-4 minutes per side, turning once for even browning.
  3. Remove egg rolls and drain on paper towels until the crust feels crisp.
Serve
  1. Serve hot with ranch or chipotle dip for dipping.

Notes

Pro tip: Don’t overfill the wrappers—too much filling can split the seam during frying. Store leftovers in an airtight container in the fridge for up to 3 days; re-crisp in a 375°F oven for 8-10 minutes. Freezing is best for uncooked assembled egg rolls—freeze on a tray, then bag; fry from frozen and add extra time. For a lower-fat option, you can bake at 400°F for about 15 minutes instead of frying, flipping halfway for browning.