Description
Crispy and flavorful Southwest Chicken Egg Rolls packed with spicy chicken, black beans, and crunchy vegetables. Perfect for gatherings or as a snack.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup corn (canned or frozen)
- 1 cup black beans, rinsed and drained
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Egg roll wrappers
- Oil for frying
Instructions
- Mix the shredded chicken, corn, black beans, diced bell pepper, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a large bowl.
- Lay an egg roll wrapper on a clean surface and spoon a generous amount of filling into the center.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly into a cylinder.
- Heat oil in a deep fryer or large skillet over medium-high heat.
- Fry the egg rolls in batches until golden brown and crispy, approximately 3-5 minutes on each side.
- Remove from the oil and drain on paper towels to absorb excess grease.
- Serve hot alongside your favorite dipping sauce.
Notes
For extra crunch, double-dip the egg rolls before frying. Feel free to customize the filling with ingredients like jalapeños for spice or tofu for vegetarian options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern