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Copycat Southwest Egg Rolls Recipe

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★★★★★

4.9 from 116 reviews

These Copycat Southwest Egg Rolls are a crispy, flavorful appetizer or snack filled with a vibrant mix of chicken, cheese, black beans, corn, and fresh veggies seasoned with classic Southwest spices. Fried to a golden brown, they are perfect paired with avocado ranch or your favorite dipping sauce for a delicious Tex-Mex twist.

Ingredients

Scale

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

Wrapping and Frying

  • Egg roll wrappers
  • Peanut oil for frying (about 3-4 inches depth or enough for deep frying)
  • Water (for sealing wrappers)

Instructions

  1. Prepare the filling: In a large bowl, combine the finely chopped cooked chicken, shredded Monterey Jack cheese, black beans, corn, red bell pepper, baby spinach, scallions, pickled jalapenos, chili powder, cumin, garlic powder, onion powder, kosher salt, and black pepper. Stir well until all ingredients are evenly mixed.
  2. Prepare the egg roll wrappers: Place one egg roll wrapper on a clean workstation with a corner pointed towards you. Add approximately ¼ cup of the filling mixture to the bottom middle of the wrapper.
  3. Roll the egg rolls: Roll the bottom corner tightly up over the filling, then fold both the left and right sides inward over the filling. Moisten the top corner of the wrapper with water using your fingertip, then continue rolling tightly until sealed completely. Place the wrapped egg rolls on a parchment-lined sheet tray.
  4. Heat the oil: Begin heating peanut oil in a deep fryer or a Dutch oven to 375°F (190°C). Use enough oil to allow deep frying with about 3-4 inches of oil depth.
  5. Fry the egg rolls: When the oil reaches 375°F, carefully add a few egg rolls at a time without crowding the pan. Fry for 2-3 minutes per side or until they are golden brown and crispy.
  6. Drain and cool: Remove the fried egg rolls with a slotted spoon and place them on a paper-towel-lined plate to absorb excess oil. Transfer to a wire rack set over a sheet tray to allow them to stay crunchy.
  7. Serve: Repeat frying in batches until all egg rolls are cooked. Slice on a diagonal and serve warm with avocado ranch dressing or your favorite dipping sauce.

Notes

  • Use egg roll wrappers, not wonton wrappers, for proper texture and shape.
  • Try different dipping sauces such as avocado ranch, salsa, or chipotle mayo for varied flavor.
  • Fillings can be customized with cilantro lime rice, Spanish rice, or cooked quinoa instead of chicken.
  • Other cheese options include cheddar, Pepper Jack, or Colby Jack.
  • Freezing these egg rolls is not recommended, as it may affect texture and crispiness.
  • Feel free to add or substitute vegetables like diced avocado, red cabbage, bell peppers, kale, mushrooms, or canned beans like lentils.
  • Avoid watery vegetables such as tomatoes to prevent soggy egg rolls.

Keywords: Southwest egg rolls, copycat recipe, fried egg rolls, chicken egg rolls, appetizer, Tex-Mex, spicy egg rolls, homemade egg rolls

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