Southwest Egg Rolls (Printable)

Crispy wrappers stuffed with seasoned chicken, black beans, corn, and Monterey Jack for a delicious appetizer.

# What You Need:

→ Filling

01 - 1 cup cooked chicken breast, finely diced or shredded
02 - 1/2 cup canned black beans, rinsed and drained
03 - 1/2 cup frozen corn, thawed
04 - 1/2 red bell pepper, finely diced
05 - 1/4 cup red onion, finely diced
06 - 1/2 cup shredded Monterey Jack cheese
07 - 2 tablespoons chopped fresh cilantro
08 - 1 teaspoon ground cumin
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 tablespoon fresh lime juice

→ Assembly

14 - 12 egg roll wrappers
15 - 1 egg, beaten for sealing

→ For Frying

16 - Vegetable oil for deep frying

# Steps:

01 - In a large mixing bowl, combine cooked chicken, black beans, corn, red bell pepper, red onion, shredded cheese, cilantro, cumin, chili powder, smoked paprika, kosher salt, black pepper, and fresh lime juice. Mix thoroughly until all ingredients are evenly distributed.
02 - Place an egg roll wrapper on a clean work surface positioned in a diamond shape with one corner facing you. Spoon approximately 2 heaping tablespoons of the filling mixture onto the lower third of the wrapper, keeping it away from the edges.
03 - Fold the bottom corner tightly over the filling. Fold in both side corners toward the center to enclose the filling. Lightly brush the top corner with beaten egg, then roll up firmly from bottom to top to seal completely. Repeat with remaining wrappers and filling.
04 - Pour vegetable oil into a deep skillet or fryer to a depth of 2 inches. Heat the oil to 350°F, maintaining temperature throughout the cooking process.
05 - Carefully place egg rolls in the hot oil in batches, avoiding overcrowding. Fry for 3 to 4 minutes, turning occasionally to ensure even browning. Cook until golden brown and crispy on all sides.
06 - Remove cooked egg rolls using a slotted spoon or tongs. Transfer to paper towels to drain excess oil. Allow to cool for 2 to 3 minutes before serving.
07 - Arrange egg rolls on a serving platter. Accompany with salsa, guacamole, or ranch dressing for dipping.

# Expert Advice:

01 -
  • The crispy shell gives way to an incredibly flavorful filling that balances savory, smoky, and fresh notes perfectly
  • They freeze beautifully before frying, so you can prep ahead for unexpected guests or late night cravings
  • Everyone assumes these came from a restaurant, but they are surprisingly straightforward to make at home
02 -
  • Do not overfill the wrappers or they will burst during frying, ruining all your hard work
  • Oil temperature drops when you add cold egg rolls, so let it come back up between batches
  • The egg wash is absolutely necessary for a secure seal that prevents the filling from escaping
03 -
  • Let the filling cool completely before wrapping to prevent the wrappers from becoming soggy or tearing
  • Aim for uniform size so all egg rolls finish cooking at the same time

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