Southwestern Chicken Egg Rolls
Southwestern Egg Rolls with chicken, vegetables, beans, and cheese make the ultimate snack or appetizer! Golden and crunchy, they're absolutely addictive.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 21 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- canola oil
- 1 small onion, peeled and chopped
- 1 cup red bell pepper, diced
- 4 cups cooked chicken, chopped
- 1 cup black beans, rinsed and drained
- 1 cup cut corn
- 2 cups fresh baby spinach
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 package (21 count) egg roll wrappers
- 2 cups Monterey Jack cheese, shredded
Instructions
- 1
In a wide pan over medium heat, heat about 1 tablespoon of oil. Add onions and cook until softened.
- 2
Add bell peppers and cook until tender crisp.
- 3
Add chicken, black beans, and corn. Cook just until heated, gently stirring to combine.
- 4
Add spinach and cook just until wilted.
- 5
Add chili powder, salt, garlic powder, and pepper. Stir to distribute.
- 6
Remove from pan and drain excess liquid in a colander. Allow to completely cool.
- 7
Transfer to a bowl and add shredded cheese, tossing to combine.
- 8
Separate egg roll wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
- 9
Spoon about 2 tablespoons of meat mixture on the middle of the wrapper.
- 10
Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining mixture.
- 11
In a pan over medium heat, heat about 2-inches deep of oil to 350 F. Add egg rolls and deep-fry, turning on sides as needed, until golden brown and crisp.
- 12
Remove from oil and drain on a wire rack set over a baking sheet. Serve with ranch dressing.