Name: Copycat Southwest Egg Rolls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup finely chopped cooked chicken; 1 cup shredded Monterey Jack cheese; ¾ cup canned black beans, drained and rinsed; ¾ cup canned corn, drained; ¾ cup small-diced red bell pepper; ½ cup finely chopped fresh baby spinach; 2 scallions, thinly sliced; 1 tablespoon chopped pickled jalapenos; 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon kosher salt; ½ teaspoon black pepper; egg roll wrappers; peanut oil for frying; water (for sealing wrappers)

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Introduction

These Copycat Southwest Egg Rolls are packed with flavorful chicken, cheese, beans, and fresh veggies, all wrapped in crispy egg roll wrappers. Perfect as a tasty appetizer or snack, they bring the vibrant flavors of the Southwest to your kitchen with a satisfying crunch.

The image shows several crispy egg rolls cut in half, stacked in a white tray on a white marbled surface. Each egg roll has multiple golden-brown, crisp layers on the outside, with a filling inside made of yellow corn kernels, black beans, red bell peppers, small green herbs, and chunks of white chicken. The filling is colorful and looks fresh, contrasting with the golden crunchy wrapper. Next to the egg rolls is a clear white bowl filled with a creamy light green sauce that has small herb pieces in it. A blue and white cloth is partially visible on the edge of the tray. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup finely chopped cooked chicken
1 cup shredded Monterey Jack cheese
¾ cup canned black beans, drained and rinsed
¾ cup canned corn, drained
¾ cup small-diced red bell pepper
½ cup finely chopped fresh baby spinach
2 scallions, thinly sliced
1 tablespoon chopped pickled jalapenos
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon black pepper
Egg roll wrappers
Peanut oil for frying

Instructions

Step 1: In a large bowl, combine the chicken, cheese, black beans, corn, red bell pepper, spinach, scallions, jalapenos, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir well to mix all ingredients evenly.
Step 2: Pour some water into a small bowl; this will be used to seal the egg rolls. Start heating your deep fryer to 375°F, or heat 3-4 inches of peanut oil in a heavy pot to the same temperature.
Step 3: On a clean surface, place one egg roll wrapper with a corner pointed towards you. Spoon about ¼ cup of the filling mixture onto the bottom middle of the wrapper. Roll the bottom corner over the filling tightly, then fold the left and right sides inward.
Step 4: Moisten the last exposed corner of the wrapper with water using your fingertip, then finish rolling tightly to seal the egg roll completely. Repeat with the remaining wrappers and filling, placing wrapped rolls on a parchment-lined tray.
Step 5: Carefully add a few egg rolls at a time to the hot oil, avoiding crowding the pan. Fry for 2-3 minutes per side until golden brown and crispy.
Step 6: Remove the egg rolls and place them on a paper-towel-lined plate to drain excess oil. Transfer them to a wire rack set over a sheet tray to keep them crunchy while cooling.
Step 7: Repeat frying in batches until all egg rolls are cooked. Cut diagonally and serve warm with avocado ranch or your favorite dipping sauce.

Tips & Variations

Be sure to use egg roll wrappers, not wonton wrappers, for the right texture and size.
Try different cheeses like cheddar, Pepper Jack, or Colby Jack to vary the flavor.
Add small-diced veggies such as red cabbage, kale, mushrooms, or canned lentils for extra nutrition.
Avoid watery vegetables like tomatoes to keep the filling from becoming soggy.
You can substitute cilantro lime rice, Spanish rice, or cooked quinoa for some of the filling to change things up.
Do not freeze cooked egg rolls as they lose their crispiness.

Storage

Store leftover egg rolls tightly covered in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to restore crispiness. Avoid microwaving as it can make the wrappers soggy.

How to Serve

The image shows several golden brown, crispy egg rolls cut in half, revealing their colorful filling inside. The filling has layers of yellow corn, black beans, white chicken pieces, red bell pepper, and some green herbs, all mixed together. The egg roll wrapper looks thin and flaky with bubbles and crispy texture. The egg rolls are arranged in a white dish next to a bowl of creamy light green sauce with herbs. The background is a white marbled surface with a blue and white cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the egg rolls instead of frying?

Yes, you can bake the egg rolls at 400°F for about 15-20 minutes, turning halfway through, but frying gives the crispiest texture.

What dipping sauces pair well with these Southwest egg rolls?

Avocado ranch, salsa, chipotle mayo, or creamy cilantro lime sauce all complement the Southwestern flavors beautifully.