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Bird's-eye view of three golden brown egg rolls cut in half, revealing chicken, corn, black beans, spinach, red bell pepper, and melted cheese.

Southwest Chicken Egg Rolls

Southwest chicken egg rolls filled with chicken, corn, black beans, spinach, and Monterey jack cheese, fried or baked.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 20 servings
Course: Appetizer
Cuisine: Southwest
Calories: 130
Ingredients Method

Ingredients
  

Filling
  • 2 cups chicken cooked, shredded or chopped
  • 1 cup corn drained and rinsed
  • 1 cup black beans drained and rinsed
  • 1 cup spinach chopped
  • 1 cup red bell pepper diced
  • 1/4 cup jalapeno de-seeded, diced
  • 1/2 tbsp cumin
  • 1/2 tbsp chili powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 cups Monterey jack cheese shredded
Assembly and Cooking
  • 1 package egg roll wrappers 20 wrappers

Method
 

Filling

  1. Mix filling ingredients:

    In a large bowl, combine chicken, corn, black beans, spinach, red bell pepper, and jalapeno. Add cumin, chili powder, salt, and pepper; stir to combine. Stir in shredded cheese.
Assembly and Cooking

  1. Assemble egg rolls:

    Lay an egg roll wrapper on a clean surface with a point facing you. Place 2-3 tbsp filling in the center. Fold bottom corner over filling, fold in side corners tightly, then roll up. Seal edges with water. Repeat with remaining filling and wrappers.

  2. Fry egg rolls:

    For frying: Heat 1 inch oil in a large skillet to 350°F (175°C). Fry egg rolls in batches, without touching, 2-3 minutes per side until golden. Drain on paper towels.

  3. Bake egg rolls:

    For baking: Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Brush egg rolls with oil and place seam-side down. Bake 15-20 minutes, flipping halfway, until golden. Serve with desired toppings.