Southwest Chicken and Black Bean Egg Rolls Recipe

Introduction

Southwest Egg Rolls are a flavorful twist on classic egg rolls, packed with a zesty filling of black beans, corn, chicken, and cheese. Crispy on the outside and bursting with savory spices inside, they make a perfect appetizer or snack for any occasion.

Ingredients

• 20 egg roll wrappers
• 15 ounce can black beans, rinsed and drained
• 1 cup cooked corn (canned or frozen)
• 1 red or green bell pepper, finely diced
• 1/4 cup onion, finely diced
• 2 cups cooked chicken, chopped (about 1 breast)
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup shredded cheddar cheese (or Mexican blend cheese)
• Oil for pan frying or deep frying (optional)
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1 bunch fresh cilantro
• 1/3 cup salsa

Instructions

1. Step 1: To make the dipping sauce, combine cream cheese, sour cream, fresh cilantro, and salsa in a food processor. Blend until smooth. Add more salsa if you want a thinner consistency or stronger flavor. Refrigerate until serving.
2. Step 2: In a large mixing bowl, mix black beans, corn, bell pepper, onion, cooked chicken, shredded cheese, garlic powder, chili powder, ground cumin, salt, and black pepper. Taste and adjust seasonings as needed.
3. Step 3: Lay one egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 1/3 cup of the filling onto the wrapper.
4. Step 4: Fold the corner closest to you over the filling, then fold in the two side corners. Roll the wrapper tightly toward the opposite corner. Dip your fingers in water and moisten the final corner to seal the egg roll. Repeat with remaining wrappers and filling.
5. Step 5: Choose your cooking method:
6. To Pan Fry: Heat 2 tablespoons of vegetable or canola oil in a large skillet over medium-high heat. When hot, add a few egg rolls and cook, turning often, until all sides are golden and crispy. Drain on paper towels and serve warm with dipping sauce.
7. To Air Fry: Spray the air fryer basket with cooking spray. Place egg rolls seam side down in a single layer and spray tops with olive oil spray. Air fry at 400°F for 6 minutes, flip, then cook for another 5-6 minutes until golden and crispy. Serve warm with sauce.
8. To Deep Fry: Heat about 1 quart of vegetable oil in a deep pot to 350°F. Fry egg rolls, turning to cook evenly, for about 90 seconds or until golden brown. Drain on paper towels and serve warm with dipping sauce.
9. To Bake: Preheat oven to 425°F. Place egg rolls seam side down on a baking sheet at least 1 inch apart. Spray or brush lightly with oil. Bake for 12-15 minutes, turning halfway through, until golden and crispy. Serve warm with sauce.

Tips & Variations

• For added heat, include diced jalapeños or a pinch of cayenne pepper in the filling.
• Substitute cooked ground beef or turkey for chicken for a different protein option.
• Use whole wheat egg roll wrappers for a heartier texture.
• To make the dipping sauce vegan, replace cream cheese and sour cream with plant-based alternatives.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat by baking in a 375°F oven for about 10 minutes or until warmed through and crispy again. Avoid microwaving as it may make the wrappers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the filling can be made up to 2 days ahead and stored in the refrigerator. This helps the flavors meld and makes assembly quicker.

What if I don’t have an air fryer or want to avoid deep frying?

Baking the egg rolls is a great option for a healthier version. Just be sure to lightly oil them and turn halfway through baking for even crispiness.

Southwest Chicken and Black Bean Egg Rolls Recipe

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★★★★★

4.7 from 139 reviews

• Author: Harry
• Total Time: 35 minutes
• Yield: 15–20 egg rolls 1x

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Description

These Southwest Egg Rolls are a flavorful twist on the classic appetizer, filled with a zesty blend of black beans, corn, bell peppers, chicken, and cheese. Perfectly seasoned with garlic, chili powder, and cumin, they’re wrapped in crispy egg roll wrappers and can be cooked various ways including pan frying, air frying, deep frying, or baking. Served with a creamy cilantro and salsa dipping sauce, these egg rolls make a delicious snack or party appetizer bursting with Southwestern flavors.

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Ingredients

Scale 1x2x3x

Egg Rolls

• 20 egg roll wrappers
• 15 ounce can black beans, rinsed and drained
• 1 cup cooked corn (canned or frozen)
• 1 red or green bell pepper, finely diced
• 1/4 cup onion, finely diced
• 2 cups cooked chicken, chopped (about 1 breast)
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup shredded cheddar cheese or Mexican blend cheese
• Oil for pan frying or deep frying (optional)

Dipping Sauce

• 6 ounces cream cheese
• 1/4 cup sour cream
• 1 bunch fresh cilantro
• 1/3 cup salsa

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Instructions

1. Prepare Dipping Sauce: Add cream cheese, sour cream, fresh cilantro, and salsa to a food processor and blend until smooth. Adjust the thickness by adding more salsa if needed, and refrigerate until ready to serve.
2. Make Egg Roll Filling: In a large mixing bowl, combine black beans, corn, diced bell pepper, diced onion, cooked chopped chicken, shredded cheese, garlic powder, chili powder, cumin, salt, and black pepper. Mix thoroughly and taste, adding more seasoning to preference.
3. Assemble Egg Rolls: Lay an egg roll wrapper on a flat surface with one corner pointing towards you. Spoon about 1/3 cup of the filling onto the wrapper. Fold the corner nearest to you over the filling, then fold in the two side corners. Roll tightly until sealed. Dab the ends of the wrapper with water to help seal. Repeat for all wrappers to make 15-20 egg rolls.
4. Choose Cooking Method: Decide whether to pan fry, air fry, deep fry, or bake.
5. Pan Frying: Heat 2 tablespoons canola or vegetable oil in a large skillet over medium-high heat. When hot, add egg rolls and cook, turning often, until all sides are toasted and crispy. Drain on paper towels and serve warm with dipping sauce.
6. Air Frying: Lightly spray air fryer basket with cooking spray. Place egg rolls seam side down in a single layer, spray tops with olive oil spray. Air fry at 400°F for 6 minutes, flip, and cook an additional 5-6 minutes until golden and crispy. Serve warm with dipping sauce.
7. Deep Frying: Heat about 1 quart vegetable oil in a deep pot to 350°F. Fry egg rolls, turning to evenly cook, about 90 seconds or until golden brown. Remove and drain on paper towels. Serve warm with dipping sauce.
8. Baking: Preheat oven to 425°F. Place egg rolls seam side down on a baking sheet at least 1 inch apart. Lightly spray or brush tops with oil. Bake for 12-15 minutes, turning halfway through, until golden and crisp. Serve warm with dipping sauce.

Notes

• For crisper egg rolls, deep frying or air frying methods work best.
• Make sure to seal the wrappers well with water to prevent filling from leaking during cooking.
• Leftover egg rolls can be reheated in an oven or air fryer for best texture.
• You can customize the filling by adding jalapeños for more heat or substituting chicken with turkey or beans for a vegetarian version.
• If baking, spraying the egg rolls with oil helps them crisp up nicely.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Air Frying
• Cuisine: Southwestern

Keywords: Southwest Egg Rolls, egg rolls recipe, chicken egg rolls, air fryer egg rolls, pan fried egg rolls, baked egg rolls, southwestern appetizer