Ingredients
Equipment
Method
Preparation Steps:
- In a large mixing bowl, combine the cooked and cubed chicken, drained and rinsed black beans, corn, chopped red bell pepper, sliced green onions, chopped jalapeños, and chopped spinach. Mix well to ensure the ingredients are evenly distributed.
- Add in the chili powder, cumin, garlic powder, salt, and pepper. Stir until all the ingredients are coated with the spices, creating a well-seasoned filling.
- Gently fold in the shredded Monterey Jack cheese. The cheese will melt beautifully during frying, adding creaminess to your egg rolls.
- Lay an egg roll wrapper on a clean surface, with one corner pointing toward you. Place about 2-3 tablespoons of the filling mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll it up tightly. Use a little water to seal the top corner.
- In a large frying pan or deep fryer, heat oil over medium-high heat. You’ll want about an inch of oil for frying. Test the oil’s readiness by dropping in a small piece of egg roll wrapper; it should sizzle immediately.
- Carefully place the egg rolls in the hot oil, a few at a time, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
- Serve your hot Southwest Chicken Egg Rolls with a side of zesty cilantro ranch dressing for dipping. Enjoy the crunchy texture and bold flavors!
Notes
- These egg rolls can be made ahead of time; just freeze them before frying.
- Experiment with different cheeses like cheddar or pepper jack for varied flavors.
- For a vegetarian version, substitute chicken with extra beans or tofu.