Description
These Southwest Egg Rolls are an easy and delicious appetizer filled with tender chicken and black beans and sweet corn and colorful peppers and melted cheese. This quick and simple recipe is one of the best ideas for a party or potluck or family gathering. Each crispy roll has a flavorful filling with healthy ingredients and plenty of Southwest seasoning. Serve them with your favorite dipping sauce for game day or holiday celebrations or a fun weeknight dinner.
Ingredients
- 1 cup shredded (about 5 oz) Cooked chicken breast
- 1/2 cup drained and rinsed Black beans
- 1/2 cup drained Sweet corn kernels
- 1/2 medium pepper (about 1/2 cup diced) Red bell pepper
- 1/2 medium pepper (about 1/2 cup diced) Green bell pepper
- 1 cup loosely packed Fresh baby spinach
- 2 stalks Green onions
- 3/4 cup shredded Monterey Jack cheese
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 8 large wrappers Egg roll wrappers
- 2 tablespoons Water
- 1/3 cup for shallow frying plus 1 tablespoon for sautéing Vegetable oil
- 1 tablespoon chopped Fresh cilantro
- 1/4 cup for serving Ranch dressing
Instructions
- Start by washing the red and green bell peppers and the fresh spinach and green onions. Dice half of each bell pepper into small uneven pieces so they cook quickly and fit easily inside the egg roll wrappers. The red and green pieces should remain separate enough to show their fresh colors.
Roughly chop the cup of spinach into smaller pieces and finely slice both green onions. Keep the vegetables in loose piles on a cutting board. You should have colorful chopped vegetables with slightly irregular shapes and natural differences in size.
- Add one tablespoon of vegetable oil to a skillet over medium heat. Transfer the diced bell peppers and sliced green onions into the skillet. Cook for about 3 minutes while stirring occasionally until the peppers begin to soften and develop slightly darker edges.
Add the chopped spinach and cook for another 1 to 2 minutes until the leaves shrink and wilt among the peppers. Sprinkle in the cumin and chili powder and garlic powder along with the salt and black pepper. Stir until the vegetables are lightly coated and fragrant. Remove from the heat and allow the mixture to cool for several minutes.
- Transfer the cooled vegetables into a large mixing bowl. Add the cup of shredded cooked chicken and half a cup each of drained black beans and sweet corn. Fold everything together until the chicken and vegetables are distributed throughout the mixture.
Scatter the shredded Monterey Jack cheese over the filling and gently fold again. The cheese should remain visible in thin strands between the colorful vegetables and chicken. The finished mixture should be chunky and lightly coated with spices rather than wet or mashed.
- Place one egg roll wrapper on a clean cutting board with one corner pointing toward you. Spoon one eighth of the prepared filling onto the lower middle section. Fold the bottom corner over the filling and tuck it snugly around the chicken mixture. Fold both side corners inward and roll toward the remaining top corner.
Moisten the final corner with a small amount of water and press gently to seal. Repeat with the remaining seven wrappers and divide the filling evenly so all eight rolls have a similar amount inside. Arrange the finished rolls seam-side down and keep them lightly covered until ready to cook.
- Pour one third of a cup of vegetable oil into a large skillet and heat over medium heat until shimmering. Carefully arrange four egg rolls seam-side down in the skillet and leave a little room between them. Cook for about 2 to 3 minutes per side while rotating to brown the remaining surfaces until the wrappers turn golden and crisp.
Transfer the first four rolls to a paper towel lined plate to drain. Fry the remaining four rolls in the same way. The finished wrappers should have golden-brown patches and small bubbles with darker toasted corners. Make sure each roll is heated through and has melted cheese inside before serving.
- Allow the cooked egg rolls to rest for 2 minutes so the filling can settle slightly. Transfer one serving of two rolls onto a white plate. Slice one roll diagonally to reveal the colorful chicken and black beans and sweet corn and peppers with creamy melted Monterey Jack cheese.
Arrange the two cut halves with the remaining whole roll in a relaxed overlapping position. Scatter a small portion of chopped fresh cilantro over the rolls and add one tablespoon of ranch dressing to the plate for dipping. Serve immediately while the wrappers are crisp and the filling is still warm.
Notes
Pro Tips:
- Make sure the spinach and peppers are not watery before mixing the filling because excess moisture can soften or tear the wrappers.
- Keep unused egg roll wrappers covered with a slightly damp towel while assembling so the corners remain flexible and easy to seal.
- Use medium heat rather than high heat when frying to develop a crisp golden crust without burning the exterior before the cheese melts.
- For a make-ahead party appetizer assemble the rolls in advance and refrigerate them covered until you are ready to fry and serve.
Storage: Allow leftover Southwest Egg Rolls to cool before storing them. Place the cooked rolls in an airtight container with a layer of paper towel to help absorb excess moisture. Refrigerate promptly within 2 hours of cooking and keep for up to 3 to 4 days.
For longer storage you can freeze uncooked egg rolls before frying. Arrange them in a single layer until completely frozen and then transfer them to a freezer-safe container or freezer bag. Keep them frozen for up to 2 months for the best quality and cook them directly from frozen with additional cooking time until heated thoroughly.
To reheat cooked egg rolls place them in an oven at 375°F for about 8 to 10 minutes or until hot throughout. You can also use an air fryer at 350°F for about 4 to 6 minutes while turning halfway through. Reheat leftovers to 165°F and avoid microwaving when possible because the wrappers can become soft.
Store the ranch dressing separately in a sealed container in the refrigerator according to its package directions. Do not store the sauce directly on the rolls because moisture will soften their crispy exterior. Add fresh cilantro only when ready to serve for the best flavor and appearance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Southwestern American Fusion