Description
These homemade Southwestern Egg Rolls are packed with bold Tex-Mex flavor—loaded with chicken, black beans, corn, and cheese—all wrapped in a crispy egg roll wrapper. Perfect as an appetizer, game day snack, or party finger food!
Ingredients
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2 cups cooked, shredded chicken
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½ cup black beans, rinsed and drained
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½ cup frozen corn, thawed
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½ red bell pepper, finely diced
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½ cup fresh spinach, chopped
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1 cup shredded Monterey Jack or pepper jack cheese
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2 green onions, sliced
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1 tsp chili powder
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½ tsp cumin
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Salt and pepper to taste
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10 egg roll wrappers
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Oil for frying
Optional for dipping:
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Avocado ranch, salsa, or sour cream
Instructions
1️⃣ Mix the filling: In a large bowl, combine chicken, black beans, corn, red pepper, spinach, cheese, green onions, and seasonings. Stir well.
2️⃣ Assemble the rolls: Place an egg roll wrapper on a clean surface. Spoon 2–3 tablespoons of filling near one corner. Fold the bottom over the filling, then fold in sides and roll tightly. Seal edge with water. Repeat.
3️⃣ Chill (optional): For best results, refrigerate the rolls for 30 minutes before frying to help them hold shape.
4️⃣ Fry the egg rolls: Heat about 1 inch of oil in a skillet to 350°F (175°C). Fry 2–3 rolls at a time for 2–3 minutes per side, until golden and crispy. Drain on paper towels.
5️⃣ Serve: Cut diagonally and serve with avocado ranch or your favorite dipping sauce.
Notes
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Bake at 400°F for 15–20 minutes for a lighter version; brush with oil.
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Air fry at 390°F for 10–12 minutes, flipping halfway.
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Make ahead and freeze before frying for an easy appetizer later.
- Prep Time: 20 min
- Cook Time: 10 min