Copycat Southwest Egg Rolls Recipe
These Copycat Southwest Egg Rolls are crispy, flavorful appetizers filled with chicken, cheese, black beans, corn, and fresh vegetables, wrapped in egg roll wrappers and deep-fried to golden perfection. Perfect for serving with your favorite dipping sauces, they make a delicious and fun starter or snack inspired by popular Southwest flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Filling 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
Other Ingredients
- egg roll wrappers
- peanut oil for frying
- water (for sealing wrappers)
Instructions
- Prepare the filling: In a large bowl, combine the chopped cooked chicken, shredded Monterey Jack cheese, black beans, corn, diced red bell pepper, chopped baby spinach, sliced scallions, pickled jalapenos, chili powder, cumin, garlic powder, onion powder, kosher salt, and black pepper. Stir thoroughly to mix all the ingredients evenly.
- Prepare sealing water and heat oil: In a small bowl, add some water to use for sealing the egg rolls. Then, heat your deep fryer or a large pot with about 3-4 inches of peanut oil to 375°F (190°C).
- Assemble the egg rolls: On a clean work surface, place one egg roll wrapper with a corner pointing toward you. Spoon approximately ¼ cup of the filling into the bottom middle of the wrapper. Roll the bottom corner tightly over the filling, then fold the left and right sides over it. Moisten the last exposed corner with water and roll up completely to seal.
- Arrange the wrapped egg rolls: Place each assembled egg roll seam side down on a parchment-lined baking sheet or tray to prevent sticking.
- Fry the egg rolls: Once the oil reaches 375°F, carefully place a few egg rolls at a time into the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes per side or until golden brown and crispy. Turn them carefully to cook evenly on all sides.
- Drain excess oil: Remove the cooked egg rolls with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Then transfer them to a wire rack set over a baking sheet to keep them crisp while cooling slightly.
- Serve and enjoy: Repeat the frying process with the remaining egg rolls. Cut the finished egg rolls diagonally and serve warm with avocado ranch or your favorite dipping sauce.
Notes
- Use egg roll wrappers rather than wonton wrappers for the proper texture and size.
- Serve with a variety of dipping sauces such as avocado ranch, salsa, or chipotle mayo for extra flavor.
- Try alternative fillings like cilantro lime rice, Spanish rice, or cooked quinoa for a twist.
- Cheese variations such as cheddar, Pepper Jack, or Colby Jack also work well.
- These egg rolls are best enjoyed fresh; freezing is not recommended as it can affect texture.
- You can customize the filling by adding or omitting veggies or chicken as desired; this recipe serves as a versatile base.
- Good additional veggies include small diced avocado, red cabbage, colored peppers, kale, mushrooms, or canned beans like lentils. Avoid watery vegetables like tomatoes to prevent soggy filling.
Keywords: Southwest egg rolls, copycat recipe, appetizer, chicken egg rolls, fried egg rolls, cheesy egg rolls, vegetable egg rolls, party snacks
