Southwest Egg Rolls Recipe
Southwest Egg Rolls Recipe bring together the best of Tex-Mex flavors in a crispy, golden wrapper.
Equipment
- Large Mixing Bowl
- Sharp knife and cutting board
- Large skillet or wok
- Deep fryer or heavy pot for frying
- Slotted spoon
- Paper towels for draining
- Small bowl for egg wash
Ingredients
- 12 egg roll wrappers
- 2 cups cooked chicken diced
- 1 cup black beans drained
- 1 cup corn kernels
- 1 cup shredded Mexican cheese blend
- 1/2 cup diced bell peppers
- 1/4 cup chopped cilantro
- 2 green onions sliced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 egg beaten (for sealing)
- Oil for frying
Instructions
- Mix chicken, beans, and corn in bowl.
- Add cheese, peppers, and green onions.
- Season mixture with cumin and chili powder.
- Add garlic powder, salt, and pepper.
- Stir in fresh cilantro thoroughly.
- Lay egg roll wrapper on clean surface.
- Place 3 tablespoons filling in center.
- Brush edges with beaten egg mixture.
- Fold bottom corner over the filling.
- Fold in left and right corners.
- Roll tightly toward top corner.
- Seal edge with egg wash completely.
- Heat oil to 350°F in pot.
- Fry rolls for 3-4 minutes until golden.
- Drain on paper towels before serving.
Notes
- Prevent them from drying out with damp towel
- Too much filling makes rolling difficult and messy
- Use egg wash on all edges for tight seal
- 350°F ensures crispy exterior without burning
- Uncooked rolls freeze well for up to 3 months