Ingredient List
For the Egg Rolls:
  • Vegetable oil or canola oil, for frying
  • 3 cups cooked and shredded chicken
  • 2 cups Colby jack cheese, finely shredded
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 jalapeño, deseeded and finely minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 12 egg roll wrappers
Making the Egg Rolls
  • Heat 2 inches of oil in a deep skillet over medium heat to 265°F.

  • In a large bowl, combine the chicken, cheese, black beans, corn, jalapeño, cumin, chili powder and salt. Stir to combine.

  • Lay out an egg roll wrapper in a diamond shape and brush the edges with water. Add 2-3 tablespoons of the filling mixture to the lower corner of the wrapper. Roll up the bottom, then press the edges and fold in the outer corners. Then gently roll it up and seal the top corner down.

  • Repeat the process with the remaining egg roll wrappers and filling.

  • Fry 3 or 4 egg rolls in the oil at a time, for 2-3 minutes, or until golden brown on all sides.

  • Allow them to drain off any excess oil on a plate lined with a paper towel.

  • Serve with ranch dressing, salsa, or other dipping sauces.

  • Southwest Egg Rolls.

    Appetizers are a fun way to entertain family and friends!  This fun twist on the classic Asian dish is a great addition to any party or gathering.  We love this savory option, but these Apple Egg Rolls are a sweeter choice for a dessert or birthday treat!

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