Southwest Chicken Egg Rolls
Crispy egg rolls filled with savory chicken, vibrant vegetables, and spicy taco seasoning, perfect for snacking or serving at gatherings.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded
- 1 cup corn, drained
- 1 cup black beans, drained and rinsed
- 1 piece bell pepper, diced
- 2 pieces green onions, chopped
- 1 teaspoon taco seasoning
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 package egg roll wrappers
- as needed cup oil for frying
Instructions
Preparation
- In a large mixing bowl, combine shredded chicken, corn, black beans, diced bell pepper, chopped green onions, taco seasoning, and shredded cheese. Stir until well mixed.
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place a few tablespoons of the filling in the center of the wrapper.
- Fold the bottom corner over the filling, tuck in the sides, and roll it up tightly, sealing the top corner with a little water to secure it.
Cooking
- In a deep skillet or fryer, heat oil to 350°F (175°C).
- Fry the egg rolls in batches for about 3-4 minutes, or until they are golden brown and crisp on all sides.
- Remove the egg rolls from the oil and drain them on paper towels. Serve them hot with your favorite dipping sauce.
Notes
These egg rolls can be stored in an airtight container in the fridge for up to three days, or frozen after frying. Reheat in the oven at 375°F (190°C) for about 10-12 minutes.