Description
These Southwest Egg Rolls are crispy, cheesy, and bursting with black beans, corn, chicken, and bold Tex-Mex spices. Perfect as a party appetizer or freezer-friendly snack with creamy avocado dipping sauce!
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn, thawed
- ½ cup red bell pepper, finely chopped
- ½ cup green onions, chopped
- 1 cup shredded cheddar cheese
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt & pepper to taste
- 10 egg roll wrappers
- Vegetable oil, for frying
Instructions
- Make the filling: In a large bowl, combine chicken, black beans, corn, bell pepper, green onions, cheese, cumin, chili powder, salt, and pepper.
- Assemble egg rolls: Place a wrapper on a flat surface with one corner pointing toward you. Spoon 2–3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with water.
- Fry: Heat oil in a skillet over medium heat. Fry rolls in batches until golden brown and crispy, about 2–3 minutes per side. Drain on paper towels.
- Serve: Serve warm with avocado ranch or creamy salsa dip.
Notes
You can bake or air-fry the egg rolls for a lighter version. Freeze un-fried rolls and cook as needed!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: Southwest
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: southwest egg rolls, appetizer, tex mex, party food, fried egg rolls