Description
These Southwest Chicken Egg Rolls deliver all the bold, smoky flavors of a taco night wrapped in a golden, crunchy shell. They are quick to make, loved by everyone, and perfect for busy weeknights or game day.
Ingredients
2 cups Cooked shredded chicke
1 can (15 oz) Black beans, rinsed
1 cup Frozen corn, thawed
1 ½ cups Shredded Mexican blend cheese
4 oz Cream cheese, softened
1 packet (1 oz) Ranch seasoning mix
¼ cup Chopped cilantro
1 package (12 count) Egg roll wrappers
As needed Oil for frying
Instructions
- Mix shredded chicken, beans, corn, cheeses, ranch seasoning, and cilantro in a large bowl until well combined
- Place an egg roll wrapper in a diamond shape. Spoon about ¼ cup of filling into the center
- Fold the bottom corner over the filling, tuck tightly. Fold in the sides, then roll up completely. Seal the edge with a dab of water
- Repeat for all egg rolls
- Heat 1 inch of oil in a skillet to 350°F. Fry egg rolls for 2-3 minutes per side until golden brown. Drain on paper towels
Notes
Keep wrappers covered with a damp towel to prevent drying.
Do not overfill or the egg rolls will burst.
Ensure oil is hot before frying to avoid greasiness.
For air frying: spray with oil and cook at 375°F for 8-10 minutes, flipping halfway.
Uncooked egg rolls can be frozen; cook from frozen adding 3 minutes to fry time.
Store leftovers in fridge up to 3 days; reheat in air fryer at 350°F for 5 minutes.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: American (Southwest-inspired)
Nutrition
- Serving Size: 1 egg roll
- Calories: 315 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: Southwest Chicken Egg Rolls, chicken, dinner, snack, crispy