Description
These crispy Southwest Chicken Egg Rolls are packed with a creamy, savory filling of chicken, black beans, corn, and spices. They’re perfect as an appetizer or a fun meal, delivering restaurant-quality flavor at home.
Ingredients
- 2 cups cooked chicken, shredded or finely diced
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 (4-ounce) can diced green chilies, drained
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- 16 egg roll wrappers
- Water or egg wash, for sealing
- 3–4 cups vegetable oil, canola oil, or peanut oil, for frying
Instructions
- Prepare the Chicken and Veggies: Ensure chicken is cooked and shredded. Soften cream cheese. Rinse and drain black beans, thaw corn, and drain green chilies.
- Mix the Filling: In a large bowl, combine softened cream cheese, sour cream, shredded chicken, black beans, corn, green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne (if using). Mix until well combined and creamy. Season with salt and pepper to taste.
- Wrap the Egg Rolls: Lay an egg roll wrapper like a diamond. Place 2-3 tablespoons of filling just below the center. Fold the bottom corner over the filling, tucking it tightly. Fold in the left and right corners. Roll tightly from the bottom up, moistening the top corner with water or egg wash to seal securely.
- Fry for Perfection: Heat 2-3 inches of oil in a heavy-bottomed pot to 350-375°F (175-190°C). Fry egg rolls in batches of 2-3 for 3-5 minutes, turning occasionally, until golden brown and crispy.
- Drain and Serve: Remove fried egg rolls to a wire rack set over paper towels to drain excess oil. Serve immediately with your favorite dipping sauces.
- Prep Time: 25 mins
- Cook Time: 20 mins