Name: Copycat Southwest Egg Rolls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southwestern
Ingredients: 1 cup finely chopped cooked chicken; 1 cup shredded Monterey Jack cheese; ¾ cup canned black beans, drained and rinsed; ¾ cup canned corn, drained; ¾ cup small-diced red bell pepper; ½ cup finely chopped fresh baby spinach; 2 scallions, thinly sliced; 1 tablespoon chopped pickled jalapenos; 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon kosher salt; ½ teaspoon black pepper; Egg roll wrappers; Peanut oil for frying; Water (for sealing wrappers)

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Introduction

These Copycat Southwest Egg Rolls are a flavorful and crunchy appetizer packed with chicken, cheese, beans, and veggies seasoned with bold southwestern spices. Perfect for parties or a tasty snack, they combine great textures and vibrant flavors in every bite.

A large white round plate shows multiple triangular folded wraps arranged in a circle with a small white bowl of creamy light green sauce sprinkled with chopped herbs at the center. The wraps have a golden brown, slightly crispy exterior and are sliced open to reveal layers of black beans, yellow corn, green spinach, and finely chopped orange and red vegetables inside. Small chopped green herbs are scattered over the wraps. Two lime wedges rest on the plate’s edge. A smaller white plate with a halved wrap and a dollop of sauce is in the top background, and a pink cloth is draped on the white marbled surface beneath the plates, with another lime wedge and an empty white bowl nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup finely chopped cooked chicken
1 cup shredded Monterey Jack cheese
¾ cup canned black beans, drained and rinsed
¾ cup canned corn, drained
¾ cup small-diced red bell pepper
½ cup finely chopped fresh baby spinach
2 scallions, thinly sliced
1 tablespoon chopped pickled jalapenos
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon black pepper
Egg roll wrappers
Peanut oil for frying

Instructions

Step 1: In a large bowl, combine the chicken, Monterey Jack cheese, black beans, corn, red bell pepper, spinach, scallions, pickled jalapenos, chili powder, cumin, garlic powder, onion powder, kosher salt, and black pepper. Stir well until evenly mixed.
Step 2: Pour some water into a small bowl to use for sealing the egg rolls.
Step 3: Heat peanut oil in a deep fryer or a Dutch oven to 375°F, with about 3-4 inches of oil.
Step 4: On a clean surface, place one egg roll wrapper with a corner pointing toward you. Spoon about ¼ cup of the filling mixture onto the bottom middle of the wrapper.
Step 5: Roll the bottom corner up over the filling tightly. Fold the left and right sides inward to enclose the filling. Using your fingertip dipped in water, moisten the top corner of the wrapper and continue rolling tightly until sealed.
Step 6: Place the wrapped egg rolls on a parchment-lined sheet tray. Repeat with remaining wrappers and filling.
Step 7: When the oil reaches temperature, carefully fry a few egg rolls at a time for 2-3 minutes per side until golden brown and crispy. Do not overcrowd the pan to ensure even frying.
Step 8: Remove the fried egg rolls and drain on paper towels. Transfer to a wire rack set over a sheet tray to keep them crunchy.
Step 9: Repeat frying the remaining egg rolls. Serve warm, cut on a diagonal, with avocado ranch or your favorite dipping sauce.

Tips & Variations

Use ground turkey or shredded beef instead of chicken for a different variation.
For a vegetarian option, omit the chicken and add extra beans or diced mushrooms.
Add a bit of lime juice or cilantro to the filling for extra freshness.
To save time, prepare the filling ahead and refrigerate before assembling.
Swap peanut oil for vegetable or canola oil if preferred, but choose an oil with a high smoke point for frying.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in a 375°F oven for 10-15 minutes to restore crispiness, or use an air fryer if available. Avoid microwaving to keep them crunchy.

How to Serve

A close-up view of golden brown, crispy rolled wraps cut into halves, showing layers of colorful filling inside that include pieces of cooked chicken, black beans, corn, spinach, and red bell peppers; one piece is being held by a woman's hand and dipped into a creamy white sauce topped with chopped green herbs in a round white bowl, all set on a white marbled textured surface with more wrap pieces around the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these egg rolls instead of frying?

Yes, you can bake the egg rolls at 425°F for about 15-20 minutes, turning halfway through, until golden and crisp. Baking is a lighter alternative but may not be as crispy as frying.

How do I prevent the egg roll wrappers from tearing?

Work gently when folding and do not overfill the wrappers. Keep the wrappers covered with a damp cloth while assembling to prevent them from drying out and becoming brittle.