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Copycat Southwest Egg Rolls Recipe

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★★★★★

4.6 from 82 reviews

These Copycat Southwest Egg Rolls are a flavorful and crispy appetizer filled with a delicious blend of chicken, cheese, black beans, corn, bell peppers, and spices, inspired by southwestern cuisine. Perfectly fried to golden brown, they make a great party snack or appetizer served with avocado ranch or your favorite dipping sauce.

Ingredients

Scale

Main Filling

  • 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

Wrapper and Frying

  • Egg roll wrappers
  • Peanut oil for frying
  • Water (for sealing wrappers)

Instructions

  1. Prepare Filling: In a large bowl, combine the finely chopped cooked chicken, shredded Monterey Jack cheese, black beans, corn, diced red bell pepper, baby spinach, scallions, pickled jalapenos, chili powder, ground cumin, garlic powder, onion powder, kosher salt, and black pepper. Mix thoroughly to evenly distribute all ingredients.
  2. Prepare Wrapper Sealant: Pour some water into a small bowl to use for sealing the egg roll wrappers.
  3. Heat Oil: Heat peanut oil in a deep fryer or a dutch oven to 375°F (190°C), ensuring there is about 3-4 inches of oil for deep frying.
  4. Assemble Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner pointing towards you. Place about ¼ cup of the filling mixture near the bottom center of the wrapper. Roll the bottom corner tightly over the filling, then fold the left and right sides inward over the filling. Moisten the last exposed corner of the wrapper with water using your fingertip, then continue rolling tightly until sealed.
  5. Place on Tray: Set the assembled egg rolls on a parchment-lined sheet tray to keep them from sticking.
  6. Fry Egg Rolls: Once the oil reaches 375°F, fry the egg rolls in batches without overcrowding, cooking each side for 2-3 minutes until they are golden brown and crispy.
  7. Drain Excess Oil: Remove the egg rolls from the oil and place them on a paper-towel-lined plate to absorb excess oil. Then transfer them to a wire rack over a sheet tray to maintain crispiness by allowing air circulation.
  8. Serve: Cut the egg rolls diagonally and serve warm with avocado ranch or your preferred dipping sauce.

Notes

  • Ensure the oil temperature stays consistent at 375°F for even frying and to avoid soggy egg rolls.
  • Do not overcrowd the frying pan to maintain oil temperature and crispiness.
  • Use a wire rack after frying instead of only paper towels to keep egg rolls crunchy.
  • Feel free to customize the filling with additional vegetables or spices to your taste.
  • If you prefer a healthier option, these can be baked, but the texture will differ from frying.

Keywords: Southwest egg rolls, copycat recipe, chicken egg rolls, fried egg rolls, southwestern appetizer, party snacks

Find it online: https://hannahdelgado.com/copycat-southwest-egg-rolls-recipe/