Description
These Crispy Southwest Chicken Rolls are packed with bold flavors—juicy shredded chicken, black beans, corn, and melty Monterey Jack cheese, all wrapped in a crispy egg roll shell. Whether fried, baked, or air-fried, these rolls make the perfect appetizer or meal!
Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup red bell pepper, diced
- 1 cup spinach, chopped
- 1/4 cup jalapeño, diced and deseeded (optional for spice)
- 2 cups Monterey Jack cheese, shredded
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (20 count) egg roll wrappers
- Oil for frying (or brushing if baking)
Instructions
Prepare the Filling
- In a large mixing bowl, combine chicken, black beans, corn, red bell pepper, spinach, and jalapeño.
- Add cumin, chili powder, salt, and black pepper, then mix well.
- Stir in shredded cheese until evenly distributed.
2. Assemble the Rolls
- Lay an egg roll wrapper on a clean, dry surface in a diamond shape.
- Spoon 2-3 tablespoons of filling into the center.
- Fold the bottom corner over the filling, then fold in the sides tightly.
- Roll up to the top corner, sealing with a little water.
- Repeat with remaining wrappers and filling.
3. Choose Your Cooking Method
Frying:
- Heat 1 inch of oil in a pan over medium-high heat.
- Fry for 2-3 minutes per side until golden brown.
- Drain on paper towels.
Baking:
- Preheat oven to 425°F (220°C).
- Brush rolls lightly with oil and bake for 15-20 minutes, flipping halfway.
Air-Frying:
- Lightly spray rolls with oil.
- Cook at 375°F (190°C) for 10-12 minutes, shaking halfway.
4. Serve and Enjoy!
- Let the rolls cool slightly before serving.
- Pair with avocado ranch, guacamole, or sour cream for dipping.
Notes
- Keep unused egg roll wrappers covered with a damp paper towel to prevent drying out.
- For extra spice, add a pinch of cayenne or more jalapeños.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
