Description

There’s a delightful experience wrapped in every bite of these Southwest Chicken Egg Rolls. They combine tender shredded chicken, sweet corn, hearty black beans, and vibrant bell peppers, all encased in a crispy golden wrapper. Perfect for game day or family dinners, these egg rolls are not just a meal but a celebration of flavor and connection. Whether served as appetizers or the main attraction, they are sure to impress your guests and bring everyone around the table for more.

Ingredients

Scale

2 cups cooked chicken (shredded or chopped)
1 cup corn (drained and rinsed)
1 cup black beans (drained and rinsed)
1 cup spinach (chopped)
1 cup diced red bell pepper
1/4 cup diced jalapeno (de-seeded)
1/2 tablespoon cumin
1/2 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
2 cups Monterey Jack cheese
1 package egg roll wrappers (20 wrappers)

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, combine the shredded chicken, corn, black beans, spinach, bell pepper, and jalapeno.
Add cumin, chili powder, salt, and black pepper to the mixture; stir until coated.
Fold in Monterey Jack cheese until evenly distributed.
Lay an egg roll wrapper on a clean surface with one corner facing you. Place 2–3 tablespoons of filling in the center.
Fold the bottom corner over the filling, then fold in both side corners tightly. Roll upwards toward the top corner and seal with water.
Place rolled egg rolls on a parchment-lined baking sheet.
Optionally freeze for 30 minutes before cooking to maintain crispiness.
Fry in hot oil at 350°F (175°C) for about 3–5 minutes or bake at 425°F (220°C) for 20–25 minutes until golden brown.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Snack/Appetizer
Method: Baking/Frying
Cuisine: Southwestern

Nutrition

Serving Size: 1 serving
Calories: 160
Sugar: 2g
Sodium: 250mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 8g
Cholesterol: 30mg