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–+ servings

Southwest Chicken Egg Roll

Crispy egg rolls filled with seasoned chicken, black beans, corn, and cheese, perfect for a flavorful appetizer or snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Filling
  • 1 lb cooked chicken breast shredded
  • 1 cup black beans rinsed and drained
  • 1 cup corn canned or frozen
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 pkg egg roll wrappers about 20 wrappers
For Frying
  • 2 cups vegetable oil for frying

Method
 

Prepare the Filling
  1. In a large mixing bowl, combine the shredded chicken, black beans, corn, cheese, cumin, chili powder, garlic powder, and salt. Mix well until all ingredients are evenly incorporated.
  2. Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the filling in the center of the wrapper.
  3. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Use a little water on the edges to help seal the wrapper.
Fry the Egg Rolls
  1. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
  2. Carefully place a few egg rolls in the hot oil, making sure not to overcrowd the pot. Fry for about 3-4 minutes or until golden brown and crispy.
  3. Remove the egg rolls with a slotted spoon and drain on paper towels. Repeat with remaining egg rolls.
Serve
  1. Serve the egg rolls hot with your favorite dipping sauce, such as salsa or ranch dressing.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 3gFiber: 5gSugar: 1g

Notes

These egg rolls can also be baked at 400°F (200°C) for 20-25 minutes for a healthier option. Brush with oil before baking for a crispy texture.

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