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Crispy Southwestern Chicken Egg Rolls

Restaurant-style egg rolls filled with seasoned chicken, corn, beans, and cheese, fried to golden perfection.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8 rolls
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken shredded or diced
  • 4 oz cream cheese softened
  • 1 cup Monterey Jack cheese shredded
  • 0.5 cup red bell pepper finely diced
  • 0.3 cup spinach frozen, thawed and squeezed dry
  • 0.5 cup corn kernels
  • 0.5 cup black beans rinsed and drained
  • 1 tsp cumin
  • 1 tsp chili powder
Wrapper & Assembly
  • 8-10 sheets egg roll wrappers
  • 1 egg beaten (for sealing)
  • 3 cups vegetable oil for frying

Equipment

  • Deep Pot or Dutch Oven
  • Mixing bowls
  • Wire cooling rack
  • Thermometer

Method
 

  1. In a large bowl, mix softened cream cheese with cumin, chili powder, salt, garlic powder, and onion powder until smooth.
  2. Stir in the chicken, Monterey Jack cheese, peppers, spinach, corn, and black beans until well combined.
  3. Lay an egg roll wrapper flat. Place 1/3 cup of mixture in the center. Fold bottom corner up, sides in, and roll tightly. Seal top corner with beaten egg.
  4. Heat oil in a deep pot to 350°F (175°C).
  5. Fry egg rolls in batches for 3-5 minutes until golden brown. Drain on a wire rack.
  6. Let rest for 5 minutes before cutting diagonally and serving.

Notes

Ensure spinach is squeezed completely dry to prevent soggy rolls.