Southwest Egg Rolls
Crispy and flavorful egg rolls filled with chicken, beans, and veggies, perfect for weeknight dinners or parties.
Ingredients
Filling Ingredients
- 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 shredded
Wrapper Ingredients
- 1 package egg roll wrappers (20 egg roll wrappers)
Instructions
Preparation
- In a large mixing bowl, combine the cooked chicken, corn, black beans, chopped spinach, diced red bell pepper, and jalapeno. Mix well.
- Add cumin, chili powder, salt, and black pepper to the mixture and stir thoroughly.
- Fold in the shredded Monterey jack cheese until the mixture is cohesive.
Rolling
- Lay out an egg roll wrapper with one point facing you. Place about 2-3 tablespoons of the prepared filling in the center.
- Roll the egg roll up according to the package directions, sealing the edges with a bit of water.
- Repeat the process with the remaining filling and wrappers.
Cooking
- For frying, heat oil in a skillet over medium-high heat. Add egg rolls and cook until golden brown, about 2-3 minutes on each side.
- For baking, preheat oven to 425°F. Brush egg rolls lightly with oil and place seam side down on a baking sheet. Bake for 15-20 minutes, flipping halfway through.
Notes
Ensure the filling is well-cooled before rolling to prevent soggy wrappers. Serve with dipping sauces like salsa or guacamole for added flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 5gSodium: 400mgFiber: 4gSugar: 2g
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