Southwest Egg Rolls Chicken Beans (Printable Version)
Crispy golden rolls stuffed with chicken, beans, corn and cheese in zesty Southwest spices
# 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
# How to Make It:
01 - In a large mixing bowl, combine chicken, black beans, corn, red bell pepper, red onion, cheese, cilantro, cumin, chili powder, smoked paprika, salt, pepper, and lime juice. Mix until evenly combined.
02 - Place an egg roll wrapper on a clean work surface with a corner facing you (diamond shape). Spoon about 2 heaping tablespoons of filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg, then roll up tightly to seal. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of vegetable oil in a deep skillet or fryer to 350°F.
04 - Fry the egg rolls in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crispy.
05 - Remove and drain on paper towels. Let cool slightly before serving.
06 - Serve with salsa, guacamole, or ranch dressing as desired.
# Expert Tips:
01 -
- The filling comes together in about 10 minutes and actually tastes better after sitting in the fridge for a day
- Frying sounds intimidating but these are so forgiving and the payoff is absolutely worth it
02 -
- Overstuffing the wrappers is the number one mistake people make, and it causes them to burst while frying
- Letting the oil get back to temperature between batches makes a huge difference in how crispy they turn out
03 -
- Work quickly with the wrappers because they become brittle and prone to tearing as they dry out
- A candy thermometer takes all the guesswork out of knowing when your oil is ready