Southwest Egg Rolls
These delightful Southwest Egg Rolls are a fusion of bold flavors, combining seasoned chicken and hearty black beans, all wrapped in crispy tortillas and served with a zesty dipping sauce. Perfect as an appetizer or snack!
Equipment
- 1 large mixing bowl
- 1 frying pan or skillet
- 1 cutting board
- 1 paper towels
- 1 baking sheet
- 1 rolling pin (optional)
- 1 cooking thermometer (optional)
Ingredients
- 2 cups shredded cooked chicken About 1 pound.
- 1 cup canned black beans Rinsed and drained.
- 1 cup corn Frozen or canned.
- 1 cup shredded cheddar cheese
- ½ cup diced red bell pepper
- ½ cup diced green onions
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- salt and pepper To taste.
- 8 large flour tortillas
- oil for frying Canola or vegetable oil.
- sour cream or salsa Optional for serving.
Instructions
- In a large mixing bowl, combine the shredded chicken, black beans, corn, cheddar cheese, red bell pepper, and green onions. Mix well.
- Add the chili powder, cumin, garlic powder, salt, and pepper to the mixture. Stir until all ingredients are evenly coated with the spices.
- Place a tortilla on a flat surface and spoon about ¼ cup of the filling mixture onto the center of the tortilla. Fold in the sides and roll up tightly to enclose the filling. Repeat with the remaining tortillas and filling.
- In a frying pan or skillet, heat about ½ inch of oil over medium heat until hot. You can test the oil by dropping a small piece of tortilla in; if it sizzles, the oil is ready.
- Fry the egg rolls in batches for about 3-4 minutes on each side until golden brown and crispy. Remove from the oil and place on a paper towel-lined baking sheet to drain excess oil.
- Serve warm with optional sour cream or salsa for dipping.
- For a healthier version, you can bake the egg rolls at 400°F (200°C) on a greased baking sheet for 15-20 minutes, turning them halfway through.
- Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet for best results.
Notes
For a healthier version, you can bake the egg rolls at 400°F (200°C) on a greased baking sheet for 15-20 minutes, turning them halfway through. Feel free to customize the filling with your favorite vegetables or proteins, such as spinach or ground turkey. Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet for best results.