Southwest Egg Rolls
Author
More recipes from Drew Garland that you'll love
I’m telling you, if you’re looking for a dish that packs a punch and disappears faster than a cold beer in July, these Southwest Egg Rolls are the way to go. Inspired by those crispy, flavorful bites you find in your favorite Tex-Mex restaurant, I decided it was high time to bring that magic to my kitchen. Trust me when I say, once you get a taste of these, you’ll want to whip them up on repeat.
Now, what makes these egg rolls so awesome? First off, they’re loaded with juicy chicken, vibrant veggies, and gooey cheese, giving you a satisfying crunch with every bite. Plus, they’re super easy to make and can be thrown together for a quick weeknight dinner or even as a game day snack.
And let’s be honest, who doesn’t love a good finger food that’s fun to share?
So, let’s dive into this flavor-packed adventure where crispy meets cheesy and spicy meets savory. You’re going to love it.
Why You’ll Love This Recipe
These Southwest Egg Rolls are like a flavor fiesta wrapped in a crispy shell. They’re not only delicious but also pretty versatile – you can serve them as an appetizer, a side, or even as a main dish. The combination of tender chicken, black beans, sweet corn, and fresh spinach means you’re getting a little bit of everything, plus a nice kick from the cumin and chili powder.
And let’s not forget about the cheese. I go heavy on the Monterey Jack because, really, is there such a thing as too much cheese? These rolls are perfectly golden and crispy on the outside, while the inside is warm and melty, creating that gooey cheese pull we all crave.
Every bite is a little burst of flavor, and I’m all about that.
Ingredients & Tools You’ll Need
To get started, you’ll need some basic ingredients that you might already have in your pantry. We’re talking about 2 cups of cooked chicken, whether you chop it or shred it – whatever floats your boat. Then you’ll want to grab some fresh veggies: red bell pepper, black beans, corn, chopped spinach, and green onions.
And don’t forget the star of the show, the shredded Monterey Jack cheese – I promise you’ll want to load it up.
When it comes to seasoning, cumin and chili powder are your best friends here. They really amp up the flavor and give those rolls that Southwest zing. For the wrappers, egg roll wrappers are ideal, and when it comes to frying, you can use any oil you like – I’m partial to avocado oil for its light flavor.
Just be sure to have some paper towels handy for draining after frying.
How To Make It
Now that we have our ingredients, let’s get down to business. Making these Southwest Egg Rolls is a breeze, and I’m here to guide you through the process. Get ready for a little chopping, mixing, and frying action.
Preparation
First things first, let’s make the filling. In a large bowl, combine your cooked chicken, red bell pepper, black beans, corn, spinach, green onions, and that glorious Monterey Jack cheese. Season it up with cumin, chili powder, salt, and black pepper – this is where the flavor starts to build.
Mix it all together until everything is well combined; you want to see those beautiful colors blend.
Cooking
Alright, let’s get frying! Heat about half an inch of oil in a skillet over medium heat. You’ll know it’s ready when it starts shimmering – that’s when the magic happens.
Carefully place your egg rolls in the hot oil, but don’t overcrowd the pan; we want them to have room to crisp up.
Now I focus on steady heat and clean timing so everything cooks evenly. Once it starts smelling right, you know you are close.
Serving & Variations
Now, let’s talk about serving these tasty egg rolls. They’re fantastic on their own, but why not take it up a notch with some dipping sauces? I love pairing them with chipotle ranch or a zesty salsa verde.
You could even whip up a quick avocado crema for a creamy contrast.
And if you’re feeling adventurous, feel free to switch up the fillings to suit your taste. Add in some jalapeños for a spicy kick or throw in some diced tomatoes for extra freshness. These egg rolls also freeze beautifully before frying, making them a perfect make-ahead snack for game day or any gathering.
Just pop them in the fryer straight from the freezer when you’re ready to enjoy.
Wrapping Up
So there you have it, my friends – a delicious, crispy, and oh-so-satisfying Southwest Egg Rolls recipe that’s sure to wow your family and friends. I can’t wait for you to give them a try because trust me, you’ll be the star of the show.
This is the kind of recipe that feels like a warm hug when you need it. Make it once and it will end up in your repeat rotation.
Recipe created by down.rightdelicious for Trust Me Try It.
Even more from Drew Garland
Ingredients
- 2 cups cooked chicken, chopped or shredded
- ½ cup red bell pepper, finely diced
- ½ cup black beans, rinsed & drained
- ½ cup corn (fresh or frozen, thawed)
- ½ cup chopped spinach
- ¼ cup green onions, sliced
- 1½ cups shredded Monterey Jack cheese
- 1 tbsp cumin
- 1 tbsp chili powder
- Salt & black pepper, to taste
- Egg roll wrappers
- Oil for pan frying (Bacon Up, Tallow, avocado, vegetable, or canola)
Instructions
- Make the Filling In a large bowl, combine: Chicken Red bell pepper Black beans Corn Spinach Green onions Monterey Jack cheese Season with cumin, chili powder, salt, and pepper
- Mix until evenly combined
- Roll the Egg Rolls Lay an egg roll wrapper in a diamond shape
- Add 2–3 tablespoons of filling near the bottom
- Fold bottom over filling, tuck sides in, and roll tightly
- Seal the edge with a little water
- Pan Fry Heat about ½ inch of oil in a skillet over medium heat
- Fry egg rolls in batches, turning occasionally
- Cook 3–4 minutes per side until golden brown and crispy
- Drain & Serve Remove to a paper towel–lined plate
- Optional Dipping Sauces Chipotle ranch Southwest crema (sour cream + lime + chili powder) Salsa verde Avocado crema Pro Tips Chop everything small for tight rolls and even cooking
- If spinach releases moisture, squeeze it dry first
- These freeze great before frying — perfect for game day
