Description
Southwest Chicken Rolls are crispy, cheesy appetizers packed with seasoned chicken, black beans, corn, bell peppers, and gooey cheese, all wrapped in an egg roll wrapper. Baked, fried, or air-fried, these flavor-packed rolls are perfect for parties, game nights, or a delicious snack
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup red bell pepper, diced
- 1/2 cup fresh spinach, chopped
- 1 jalapeño, finely chopped (optional for spice)
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 egg roll wrappers
- Oil for frying (or baking alternative)
Instructions
- Prepare the Filling:
- In a large bowl, mix together the chicken, black beans, corn, red bell pepper, spinach, jalapeño, cheese, chili powder, cumin, salt, and pepper until well combined.
- Assemble the Rolls:
- Lay an egg roll wrapper on a flat surface, pointing like a diamond.
- Spoon 2-3 tablespoons of the filling into the center.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a bit of water.
- Cook the Rolls:
- Frying Method: Heat about 1 inch of oil in a skillet over medium-high heat. Fry each roll for 2-3 minutes per side until golden brown. Drain on paper towels.
- Baking Method: Preheat oven to 400°F (200°C). Brush the rolls lightly with oil, place on a baking sheet, and bake for 12-15 minutes until crispy.
- Air Fryer Method: Air-fry at 375°F (190°C) for 8-10 minutes, flipping halfway through.
- Serve:
- Enjoy hot with avocado ranch, sour cream, or your favorite dipping sauce.
Notes
- Spicier Version: Add more jalapeño or a dash of cayenne pepper.
- Cheese Choices: Swap Monterey Jack for cheddar or pepper jack for extra heat.
- Vegetarian Option: Replace chicken with extra beans and chopped mushrooms.
