Southwest Egg Rolls
A delightful fusion dish combining crispy egg rolls with bold Southwest flavors, filled with chicken, beans, and spices.
Ingredients
Filling Ingredients
- 1 cup shredded cooked chicken Can substitute with a vegetarian option.
- ½ cup black beans Rinsed and drained.
- ½ cup corn
- ½ cup diced bell peppers
- ½ cup spinach Chopped.
- 1 cup shredded cheese Cheddar or Monterey Jack.
- ½ teaspoon cumin
- ½ teaspoon chili powder
- to taste salt and pepper
- 1 package egg roll wrappers
- as needed oil for frying or cooking spray For baking.
Instructions
Preparation
- In a large bowl, combine chicken, black beans, corn, bell peppers, spinach, cheese, cumin, chili powder, salt, and pepper. Mix well.
Filling the Wrappers
- Place about 2 tablespoons of the filling in the center of an egg roll wrapper. Moisten the edges with water, fold the bottom up over the filling, then fold the sides over and roll tightly.
Cooking
- Frying: Heat oil in a deep skillet to 350°F (175°C). Fry egg rolls in batches until golden and crispy, about 3-4 minutes. Drain on paper towels.
- Baking: Preheat oven to 425°F (220°C). Place egg rolls on a baking sheet lightly sprayed with cooking spray. Bake for 15-20 minutes, turning halfway through, until golden.
Serving
- Pair with your favorite dips like salsa, guacamole, or ranch dressing.
Notes
Don’t overfill the wrappers, and seal them well to prevent leaking. Experiment with flavors and freeze uncooked egg rolls for meal prep.