Description
These Crispy Southwest Chicken Rolls are packed with seasoned shredded chicken, black beans, corn, and melty cheese, all wrapped in a crunchy egg roll wrapper. Perfect as a main dish, appetizer, or party snack, they can be fried, baked, or air-fried for a crispy bite every time. Serve them with avocado ranch, sour cream, or guacamole for a flavor-packed experience.
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
- ¼ cup jalapeño, diced and deseeded
- 2 cups Monterey Jack cheese, shredded
- ½ tablespoon cumin
- ½ tablespoon chili powder
- 1 teaspoon salt
- ¼ 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 the cooked chicken, black beans, corn, red bell pepper, spinach, and jalapeño. Stir everything together until evenly distributed.
- Season the Mixture: Add the cumin, chili powder, salt, and black pepper. Stir well to coat all the ingredients with the seasonings. Mix in the shredded cheese until everything is well combined.
- Assemble the Rolls: Lay an egg roll wrapper on a clean, dry surface with one corner pointing toward you. Spoon 2-3 tablespoons of the filling into the center of the wrapper.
- Fold and Seal: Fold the bottom corner over the filling, then fold in the sides tightly. Continue rolling up to the top corner, sealing it with a little water to ensure it stays closed. Repeat with the remaining wrappers and filling.
- Choose Your Cooking Method: To fry, heat 1 inch of oil in a pan over medium-high heat. Cook the rolls for 2-3 minutes per side until golden brown, then drain on paper towels. To bake, preheat the oven to 425°F (220°C), brush the rolls with oil, and bake for 15-20 minutes, flipping halfway. To air-fry, spray lightly with oil and cook at 375°F (190°C) for 10-12 minutes, shaking halfway through.
- Serve and Enjoy: Let the rolls cool slightly before serving. Pair them with avocado ranch, guacamole, or your favorite dipping sauce for an extra burst of flavor.
Notes
- Keep unused egg roll wrappers covered with a damp paper towel to prevent drying out.
- If the rolls start unsealing while cooking, press the edges again with water before frying or baking.
- For a cheesier version, add an extra half cup of cheese to the filling.
- These rolls can be made with small tortillas instead of egg roll wrappers for a different texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Frying, Baking, Air-Frying
- Cuisine: Southwest, Tex-Mex
Nutrition
- Serving Size: 1 roll
- Calories: 126 kcal
- Sugar: 1 g
- Sodium: 274 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 22 mg