Indulge in a vibrant fusion of Southwest flavors with these crispy chicken egg rolls. A tantalizing mix of shredded rotisserie chicken, black beans, corn, crisp bell peppers, and hints of cumin and chili powder melds with melted pepper jack cheese and fresh cilantro. Each bite delights with savory, zesty crunch.
I love making these Southwest Egg Rolls because they’re simple and packed with real flavor. I found that using 2 cups shredded cooked chicken and a 14.5 oz can of black beans really ups the protein and fiber, making these a satisfying meal.
Adding in 1 cup thawed corn kernels, diced red and green bell peppers, and half a cup of diced yellow onion gives a balance of sweetness and crunch. I always mix in 1/4 cup of fresh cilantro and a cup of pepper jack cheese to melt into gooey pockets of spiced goodness.
A teaspoon of cumin and half a teaspoon of chili powder help tie everything together with that unmistakable southwest kick, while salt and pepper bring out the natural flavors. This recipe reminds me of my favorite Chicken Dishes and even a well done Fajitas style twist.
I enjoy these as a fun Appetizer Snack that feels a little bit like Telur Gulung meets Quesadillas in one tasty bite.
Why I Like this Recipe
I love how all the flavors just come together in this recipe—there’s something really awesome about that mix of spicy pepper jack cheese with the sweet corn and the tangy black beans.
I also like that it’s surprisingly easy to put together even though you’re dealing with a bunch of different ingredients. It feels like a little cooking adventure every time I make it.
Another thing is that I appreciate the crunch from the crispy egg roll wrapper when it’s perfectly fried. It makes every bite super satisfying.
Finally, having a recipe that feels both hearty and a bit healthy makes me enjoy it even more, knowing I’m treating myself while still getting a kick of bold flavors.
Ingredients
- Rotisserie chicken offers rich protein, tender bite, and a smoky flavor thats hard to beat.
- Black beans pack plenty of fiber and protein, adding an earthy, hearty texture.
- Corn gives a burst of natural sweetness and much needed carbohydrates for energy.
- Red and green bell peppers supply vitamins plus a crunchy, mildly sweet taste.
- Cilantro adds a fresh, tangy note that really rounds out the savory mix.
- Pepper jack cheese brings creaminess and a slight spicy kick when melted.
Ingredient Quantities
- 2 cups shredded cooked chicken (rotisserie chicken works best)
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup diced yellow onion
- 1/4 cup chopped fresh cilantro
- 1 cup shredded pepper jack cheese
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
- 12 egg roll wrappers
- Vegetable oil for frying
How to Make this
1. In a large bowl, mix together the shredded chicken, black beans, corn, red and green bell peppers, yellow onion, and cilantro.
2. Stir in the pepper jack cheese, cumin, chili powder, salt and black pepper until everything is evenly coated.
3. Lay an egg roll wrapper on a clean surface with one corner pointing at you.
4. Spoon about 2 generous tablespoons of the filling near the center of the wrapper.
5. Dip your finger in a little water and brush it along the edges of the wrapper.
6. Fold up the bottom corner over the filling, then fold the two side corners inward.
7. Roll the wrapper tightly, pressing the wet edges to seal in the filling.
8. Repeat these steps with the remaining wrappers and filling.
9. In a deep pan, heat enough vegetable oil on medium heat until it reaches about 350°F.
10. Fry the egg rolls for 3 to 4 minutes on each side until they’re golden brown then remove them with a slotted spoon and let them drain on paper towels. Enjoy while they’re hot!
Equipment Needed
1. Large mixing bowl for tossing the chicken, beans, corn and veggies together
2. Knife and cutting board for dicing the bell peppers, onion, and chopping the cilantro
3. Measuring spoons for the cumin, chili powder, salt and pepper
4. A clean flat work surface (like a countertop or plate) to lay out the egg roll wrappers
5. A small bowl of water and a finger or small brush to wet the edges of the wrappers
6. Deep pan for frying the egg rolls
7. Cooking thermometer to check the oil reaches about 350°F
8. Slotted spoon for lifting the egg rolls out of the oil
9. Paper towels for draining the excess oil off the fried egg rolls
FAQ
Southwest Egg Rolls Recipe Substitutions and Variations
- Instead of shredded chicken, you can use shredded turkey or even pulled pork if you’re looking for a different twist.
- If you dont have black beans, try using pinto beans or kidney beans which work great too.
- For the frozen corn kernels, you can substitute canned corn or fresh corn cut off the cob when its in season.
- If pepper jack cheese is hard to find, monterey jack or a mild spicy cheddar works just as well.
Pro Tips
1. Try to squeeze extra flavor by marinating the chicken with a bit of lime juice or extra spices before mixing it with the rest of the filling – it really helps bring out the taste.
2. Make sure you really press the egg roll wrappers tightly to seal in the filling, any loose edges or extra gaps might let out the yummy mix when frying and can cause a mess.
3. When frying, use a thermometer if you have one to keep the oil at a steady 350°F, if it’s too hot the rolls might burn on the outside and still be raw inside.
4. Don’t overcrowd the pan when frying the egg rolls, even though it might seem like you’re saving time, too many in the oil at once can lower the temperature and make the rolls soggy instead of crispy.
Southwest Egg Rolls Recipe
My favorite Southwest Egg Rolls Recipe
Equipment Needed:
1. Large mixing bowl for tossing the chicken, beans, corn and veggies together
2. Knife and cutting board for dicing the bell peppers, onion, and chopping the cilantro
3. Measuring spoons for the cumin, chili powder, salt and pepper
4. A clean flat work surface (like a countertop or plate) to lay out the egg roll wrappers
5. A small bowl of water and a finger or small brush to wet the edges of the wrappers
6. Deep pan for frying the egg rolls
7. Cooking thermometer to check the oil reaches about 350°F
8. Slotted spoon for lifting the egg rolls out of the oil
9. Paper towels for draining the excess oil off the fried egg rolls
Ingredients:
- 2 cups shredded cooked chicken (rotisserie chicken works best)
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup diced yellow onion
- 1/4 cup chopped fresh cilantro
- 1 cup shredded pepper jack cheese
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions:
1. In a large bowl, mix together the shredded chicken, black beans, corn, red and green bell peppers, yellow onion, and cilantro.
2. Stir in the pepper jack cheese, cumin, chili powder, salt and black pepper until everything is evenly coated.
3. Lay an egg roll wrapper on a clean surface with one corner pointing at you.
4. Spoon about 2 generous tablespoons of the filling near the center of the wrapper.
5. Dip your finger in a little water and brush it along the edges of the wrapper.
6. Fold up the bottom corner over the filling, then fold the two side corners inward.
7. Roll the wrapper tightly, pressing the wet edges to seal in the filling.
8. Repeat these steps with the remaining wrappers and filling.
9. In a deep pan, heat enough vegetable oil on medium heat until it reaches about 350°F.
10. Fry the egg rolls for 3 to 4 minutes on each side until they’re golden brown then remove them with a slotted spoon and let them drain on paper towels. Enjoy while they’re hot!
