Description
These crispy, cheesy Copycat Southwest Egg Rolls are packed with chicken, black beans, corn, and bold southwest spices—just like your favorite Chili’s appetizer, but even better homemade!
Ingredients
Scale
- 1 cup finely chopped cooked chicken
- 1 cup shredded Monterey Jack cheese
- 3/4 cup canned black beans (rinsed and drained)
- 3/4 cup canned corn (drained)
- 3/4 cup small-diced red bell pepper
- 1/2 cup finely chopped baby spinach
- 2 scallions, thinly sliced
- 1 tbsp chopped pickled jalapeños (optional)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Egg roll wrappers
- Peanut oil for frying
Instructions
- In a large bowl, combine chicken, cheese, black beans, corn, bell pepper, spinach, scallions, jalapeños, and spices. Mix well.
- Place an egg roll wrapper on a flat surface, diamond-style. Add 1/4 cup filling 2 inches from the bottom.
- Fold bottom point over filling, then fold in the sides. Wet top corner with water and roll tightly to seal.
- Heat peanut oil in a fryer or Dutch oven to 375°F. Fry 2–3 rolls at a time, 2–3 minutes per side until golden.
- Drain on paper towels and transfer to a wire rack. Repeat with remaining rolls.
Notes
To make ahead, freeze unbaked egg rolls in a single layer. Store in freezer-safe bags up to 2 months. Fry directly from frozen—just increase cook time slightly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwest-Inspired
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg