Southwestern Chicken Egg Rolls
When it comes to appetizers that wow, it doesn’t get much better than crispy, cheesy Southwest Chicken Egg Rolls. Packed with shredded chicken, black beans, corn, spinach, and melty pepper jack cheese — all wrapped in golden, crunchy egg roll wrappers — these rolls take everything you love about Tex-Mex and put it into one bite.Perfect for game day or family dinners, these are bold, smoky, and totally addictive.
Servings: 6 Egg Rolls
Equipment
- Large Skillet
- Mixing Bowl
- Frying Pan or Dutch Oven
Ingredients
- 1 lb cooked chicken shredded or diced
- 1 pack egg roll wrappers
- 1 red bell pepper diced
- 1 onion diced
- 2 cups fresh spinach chopped
- 8 oz pepper jack cheese shredded
- ½ cup black beans drained and rinsed
- ½ cup corn fresh, canned, or frozen
- 2 tablespoon butter
- 1 tablespoon garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon chicken bouillon powder
- 1 teaspoon AP seasoning to taste
- Oil for frying
- Fresh cilantro chopped (for garnish)
Instructions
Step 1: Make the Filling:
- In a large skillet, melt 2 tablespoon butter over medium heat.
- Add the diced onion and red bell pepper. Cook for 4–5 minutes until softened.
- Stir in 1 tablespoon garlic, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon chicken bouillon, and AP seasoning. Cook until fragrant.
- Add 2 cups chopped spinach and cook just until wilted.
- Mix in the chicken, black beans, and corn. Stir well, then remove from heat.
- Once cooled slightly, fold in the shredded pepper jack cheese.
Step 2: Assemble the Egg Rolls:
- Lay one egg roll wrapper flat like a diamond.
- Add 2–3 tablespoon filling to the center.
- Fold the bottom corner over, tuck in the sides, then roll tightly.
- Seal with water and repeat until all filling is used.
Step 4: Fry Until Golden:
- Heat oil to 350°F in a skillet or Dutch oven.
- Fry egg rolls in batches, turning occasionally, for 3–4 minutes until golden brown.
- Drain on paper towels.
Step 4: Serve & Garnish:
- Top with fresh cilantro and serve with salsa, chipotle ranch, or guacamole.
Notes
Pro Tip: For a lighter version, brush with oil and bake at 425°F for 15–20 minutes.
Nutrition
Calories: 572kcal | Carbohydrates: 54g | Protein: 38g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 838mg | Potassium: 500mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2320IU | Vitamin C: 31mg | Calcium: 365mg | Iron: 5mg
