Southwest Egg Rolls (Printable)

Golden crispy rolls filled with spicy chicken, black beans, corn and cheese

# What You Need:

→ Filling

01 - 1 cup cooked chicken breast, finely diced or shredded
02 - 1/2 cup canned black beans, rinsed and drained
03 - 1/2 cup frozen corn, thawed
04 - 1/2 red bell pepper, finely diced
05 - 1/4 cup red onion, finely diced
06 - 1/2 cup shredded Monterey Jack cheese
07 - 2 tablespoons chopped fresh cilantro
08 - 1 teaspoon ground cumin
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 tablespoon fresh lime juice

→ Assembly

14 - 12 egg roll wrappers
15 - 1 egg, beaten for sealing

→ For Frying

16 - Vegetable oil for deep frying

# How-To:

01 - In a large mixing bowl, combine chicken, black beans, corn, red bell pepper, red onion, cheese, cilantro, cumin, chili powder, smoked paprika, salt, pepper, and lime juice. Mix until evenly combined.
02 - Place an egg roll wrapper on a clean work surface with a corner facing you in diamond orientation. Spoon about 2 heaping tablespoons of filling onto the lower third of the wrapper.
03 - Fold the bottom corner over the filling, then fold in both sides. Brush the top corner with beaten egg, then roll up tightly to seal. Repeat with remaining wrappers and filling.
04 - Heat 2 inches of vegetable oil in a deep skillet or fryer to 350°F.
05 - Fry the egg rolls in batches without overcrowding for 3–4 minutes, turning occasionally, until golden brown and crispy.
06 - Remove from oil and drain on paper towels. Let cool slightly before serving.

# Expert Tips:

01 -
  • They reheat surprisingly well, so you can make them a day ahead and still have people begging for the recipe
  • The filling comes together faster than you can heat up the oil, plus you can customize it with whatever you have in your crisper drawer
02 -
  • Dry, cracked wrappers are the enemy, so keep the unused ones covered with a slightly damp paper towel while you work
  • Oil that's not hot enough will make your egg rolls greasy and soggy instead of crispy and light
03 -
  • Use a kitchen thermometer to maintain your oil temperature, or the egg rolls will absorb too much oil and become heavy
  • Let the filling cool to room temperature before wrapping, or the wrappers will get soggy and tear

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