Description
These crispy and flavorful Southwest Egg Rolls are loaded with seasoned chicken, black beans, corn, and melty cheese. Perfect as an appetizer or party snack, they’re packed with bold Tex-Mex flavors and can be baked, fried, or air fried to perfection!
Ingredients
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2 cups cooked chicken, shredded
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1 cup canned black beans, rinsed and drained
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1 cup frozen corn, thawed
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1 cup shredded cheddar or Monterey Jack cheese
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1/2 cup red bell pepper, finely chopped
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1/4 cup green onions, chopped
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1/4 cup fresh cilantro, chopped
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1 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/2 teaspoon garlic powder
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Salt and pepper, to taste
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12 egg roll wrappers
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Cooking spray or oil (for frying or air frying)
Instructions
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In a large bowl, combine chicken, black beans, corn, cheese, bell pepper, green onions, cilantro, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
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Lay an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2–3 tablespoons of filling in the center.
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Fold the bottom corner up over the filling, then fold in the sides and roll up tightly. Seal the edge with a bit of water.
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To air fry: Preheat air fryer to 400°F. Lightly spray egg rolls with cooking spray and cook for 8–10 minutes, flipping halfway through.
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To fry: Heat oil in a deep skillet over medium-high heat. Fry egg rolls 2–3 at a time for 2–3 minutes per side or until golden and crispy. Drain on paper towels.
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To bake: Preheat oven to 425°F. Place egg rolls on a baking sheet, spray with cooking spray, and bake for 12–15 minutes, flipping halfway through.
Notes
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Great served with ranch, salsa, or avocado dipping sauce.
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Make ahead and freeze before cooking for easy prep later.
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Use rotisserie chicken for quick prep.