Southwest Egg Rolls
These southwest egg rolls are filled with a colorful combination of golden corn, black beans, jalapeños, cheese and chicken with a spicy southwest seasoning. For more great appetizers, try this Crab Rangoon recipe!
Servings 6
Baking Temp 265°F
Equipment
- Deep skillet
- Large bowl
Ingredients
- 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
Instructions
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.