Crispy, cheesy, and loaded with bold Tex-Mex flavors, this Southwest Chicken Egg Roll Recipe is one of those dishes that instantly turns any meal or party into an event! Imagine bite-sized bundles of shredded chicken, black beans, corn, and gooey cheese wrapped up in a crunchy egg roll shell—all delivered in a handheld package that’s perfect for dipping. Whether you fry them up for ultimate crispiness or lighten things up by baking, these irresistible treats are destined to steal the spotlight at gatherings or game nights. Cozy, colorful, and wildly satisfying, this is the kind of recipe you’ll find yourself craving all the time.
Ingredients You’ll Need
The beauty of the Southwest Chicken Egg Roll Recipe is how a handful of simple ingredients unite to deliver incredible flavor and crunch. Each item plays a starring role in crafting the taste, heartiness, and vibrant look of these irresistible egg rolls.
- Cooked chicken breast (2 cups, shredded): Rotisserie works great, making this extra easy, but any leftover chicken will do the trick and add protein-packed bite.
- Canned black beans (1 cup, drained and rinsed): A staple for a creamy, hearty texture—draining removes excess salt and liquid for perfect filling consistency.
- Frozen corn (1 cup, thawed): Sweet pops of corn bring color and that essential Southwest sweetness—just pat dry so your filling isn’t watery.
- Cheddar or pepper jack cheese (1 cup, shredded): Melts beautifully into gooey pockets—use pepper jack for a little heat, or cheddar for classic comfort.
- Red bell pepper (½ cup, finely diced): Adds crunch and amazing bursts of color—don’t skip it!
- Green onions (¼ cup, sliced): For a mild, savory bite that balances the richness of the filling.
- Fresh cilantro (¼ cup, chopped): Lends brightness and a touch of herbal zing—if you’re not a fan, parsley works as a backup.
- Ground cumin (1 teaspoon): Creates that signature Southwest aroma and depth in every bite.
- Chili powder (½ teaspoon): Adds warm, smoky undertones without overwhelming heat.
- Garlic powder (½ teaspoon): An easy way to layer in savoriness and round out the spice blend.
- Salt (¼ teaspoon): Draws out all the delicious flavors—taste the filling and adjust as needed.
- Black pepper (¼ teaspoon): Provides just enough kick to perk up the filling.
- Egg roll wrappers (12): Find these in the refrigerated section; they’re key for that signature crispy shell.
- Vegetable oil: For frying to golden perfection or brushing on before baking for crunch—don’t use strong-flavored oils here.
How to Make Southwest Chicken Egg Roll Recipe
Step 1: Blend the Filling
Start by tossing together your shredded chicken, black beans, thawed (and patted dry) corn, cheese, crisp bell pepper, zesty green onions, and a generous sprinkle of chopped fresh cilantro in a big bowl. Add the cumin, chili powder, garlic powder, salt, and black pepper. Give it all a thorough mix—no ingredient left behind! You want a nicely combined, colorful filling where each flavor and bite adds to the next, making it irresistible even before it’s wrapped.
Step 2: Roll It Up
Grab an egg roll wrapper and lay it down on a clean surface like a diamond, with one corner pointed toward you. Spoon about a quarter cup of filling just off-center. Fold the bottom corner up over the filling, then tuck in both sides snugly, and keep rolling until you reach the top. Dab the top corner with a bit of water to seal your creation shut. Repeat this process for each wrapper—you’ll get into a groove, and before you know it, you’ll have a dozen perfect egg rolls ready for the next step.
Step 3: Fry or Bake
For classic crunch, heat about two inches of vegetable oil in a deep skillet to 350°F and fry your egg rolls in batches, flipping occasionally so every side gets golden, for 3 to 4 minutes. Transfer them to paper towels to drain and cool slightly. Want a lighter approach? Arrange your egg rolls on a parchment-lined baking sheet, spray or brush them lightly with oil, and bake at 425°F for 12-15 minutes, flipping halfway, until they’re beautifully crisp and golden all over. Both methods yield a shell that shatters in your hand with each bite!
Step 4: Serve and Enjoy
Once they’re crispy and piping hot, it’s showtime. Serve these delicious egg rolls with sides of salsa, ranch, or a bright avocado crema. They beg for dunking—and each dip just makes the flavors explode even more. Get ready for cheers from everyone lucky enough to snag one!
How to Serve Southwest Chicken Egg Roll Recipe
Garnishes
Give your egg rolls a final flourish by scattering extra fresh cilantro, sliced green onions, or a squeeze of lime juice over the top right before serving. Not only does it boost the vibrant color and freshness, but it also wakes up all the bold flavors inside. For extra zing, a drizzle of hot sauce or a dollop of sour cream on the side never hurts.
Side Dishes
Turn your Southwest Chicken Egg Roll Recipe into a complete meal with a side of Spanish rice, a cool and crunchy southwestern slaw, or a mixed green salad tossed with avocado. Fresh veggies and bright flavors make the crispy, cheesy egg rolls shine even more. If you’re serving these at a party, add a platter of fresh fruit salsa or guacamole to round things out.
Creative Ways to Present
For a fun appetizer spread, slice the egg rolls in half diagonally and arrange them upright on a platter with dipping sauces in colorful ramekins. Skewer mini versions for a party tray or stack them in a basket lined with wax paper for casual gatherings. They also make a terrific topper or filling for a southwestern salad bowl—just slice and toss right in!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Southwest Chicken Egg Roll Recipe leftovers (a rare event!), store the cooled egg rolls in an airtight container in the fridge for up to three days. Place a layer of paper towels underneath to help maintain their crisp texture.
Freezing
These egg rolls are a freezer superstar! Assemble them completely but don’t fry or bake. Lay them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag for up to two months. You can cook them straight from frozen—just add a few extra minutes to the frying or baking time.
Reheating
Revive your leftover egg rolls by reheating them in a preheated 350°F oven or air fryer for 8-10 minutes. This method helps them stay crispy. Avoid the microwave if you can, as it tends to soften the wrapper instead of restoring the crunch.
FAQs
Can I use rotisserie chicken in this Southwest Chicken Egg Roll Recipe?
Absolutely! Rotisserie chicken is one of the easiest ways to whip this recipe up in no time. Just shred the meat and toss it right into your filling mix.
What’s the best dipping sauce for these egg rolls?
You can’t go wrong with classic salsa, but creamy ranch, chipotle mayo, or avocado crema also turn these egg rolls into a dipping dream. Feel free to mix and match!
Can I make the filling ahead of time?
Yes! You can prep the filling a day in advance and keep it chilled in the fridge. This is perfect if you’re entertaining or want to save time right before cooking.
Are Southwest Chicken Egg Rolls spicy?
Not especially. The recipe is flavorful rather than hot, but if you want more heat, feel free to add diced jalapenos, extra chili powder, or even a pinch of cayenne.
Can I bake these egg rolls instead of frying?
Definitely! The Southwest Chicken Egg Roll Recipe turns out beautifully crisp when brushed or sprayed with oil and baked. It’s a fantastic alternative to frying and a bit lighter, too.
Final Thoughts
If you’re craving a show-stopping appetizer or a fresh twist on your next family meal, give the Southwest Chicken Egg Roll Recipe a spot on your table. The only challenge? Making enough to keep up with demand! Dig in and savor every bold, crispy bite—you’ll want to make these again and again.
Print
Southwest Chicken Egg Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Southwestern
- Diet: Non-Vegetarian
Description
These Southwest Chicken Egg Rolls are a delicious Tex-Mex twist on a classic appetizer. Filled with seasoned chicken, black beans, corn, and cheese, these crispy egg rolls are perfect for parties or as a savory snack.
Ingredients
For the Filling:
- 2 cups cooked chicken breast (shredded)
- 1 cup canned black beans (drained and rinsed)
- 1 cup frozen corn (thawed)
- 1 cup shredded cheddar or pepper jack cheese
- ½ cup red bell pepper (finely diced)
- ¼ cup green onions (sliced)
- ¼ cup fresh cilantro (chopped)
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- 12 egg roll wrappers
- Vegetable oil for frying or spraying
Instructions
- Prepare the Filling: In a large bowl, combine the shredded chicken, black beans, corn, cheese, red bell pepper, green onions, cilantro, cumin, chili powder, garlic powder, salt, and black pepper. Mix until evenly combined.
- Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface. Spoon about ¼ cup of the filling near the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Moisten the top corner with water to seal. Repeat with remaining wrappers and filling.
- To Fry: Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the egg rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels.
- To Bake: Preheat oven to 425°F (220°C). Place egg rolls on a parchment-lined baking sheet. Lightly spray or brush with oil and bake for 12–15 minutes, flipping halfway through, until crisp and golden.
- Serve: Warm with salsa, ranch, or avocado crema.
Notes
- You can make the filling ahead and refrigerate until ready to assemble.
- These egg rolls freeze well—just fry or bake directly from frozen, adding a few extra minutes to the cook time.
Nutrition
- Serving Size: 1 egg roll
- Calories: 190
- Sugar: 1g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 35mg
