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The Best Southwest Chicken Egg Rolls

Crispy egg rolls filled with a zesty southwest chicken and veggie mixture, perfect for dipping.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 12 servings

Ingredients

  • 1 1/2 cups cooked chicken, cubed
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, drained and rinsed
  • 1 cup red bell pepper, chopped
  • 1/4 cup green onions, sliced
  • 2 jalapeños, seeded and finely chopped
  • 1/2 cup spinach, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups Monterey Jack cheese, shredded
  • oil for frying about 1 inch depth in skillet
  • about 20 egg roll wrappers
  • cilantro ranch dressing for serving

Instructions

  • In a medium mixing bowl, combine the cooked cubed chicken, drained black beans, drained corn, chopped red bell pepper, sliced green onions, seeded and chopped jalapeños, and chopped spinach.
  • Add the chili powder, cumin, garlic powder, salt, pepper, and shredded Monterey Jack cheese to the bowl; stir until evenly combined.
  • Place one egg roll wrapper on a clean surface as a diamond. Spoon about 2 tablespoons of the filling into the center of the wrapper.
  • Wet the wrapper edges with a little water, fold the bottom corner up over the filling, fold in both side corners, then roll tightly to seal. Repeat with remaining wrappers and filling.
  • Pour oil into a large skillet to about 1 inch depth and heat over medium-high until shimmering. Fry egg rolls in batches for 1–2 minutes per side until golden brown and crispy.
  • Drain cooked egg rolls on paper towels briefly and serve hot with cilantro ranch dressing for dipping.

Equipment

  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • Large Skillet
  • Spatula or tongs
  • small bowl (for water)

Notes

  • Use fully cooled cooked chicken to make filling easier to handle.
  • Adjust jalapeños to control heat level.
  • Do not overfill wrappers to prevent tearing.
  • Fry in batches to avoid overcrowding the pan.