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Southwest Chicken Egg Roll

Southwest chicken egg roll filling of seasoned shredded chicken, black beans, corn, and cheddar gets wrapped in egg roll wrappers and fried until shatter-crispy. The 350°F frying method keeps the shells golden and sturdy while the filling stays tightly packed.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cup shredded cooked chicken
  • 0.5 cup black beans, drained
  • 0.5 cup corn kernels
  • 0.5 red bell pepper, diced
  • 0.5 cup shredded cheddar cheese
  • 1 tsp cumin
  • 1 tsp chili powder
Assembly and frying
  • 12 egg roll wrappers
  • 1 Oil, for frying

Equipment

  • 1 Dutch oven

Method
 

Make the filling
  1. Combine shredded cooked chicken, black beans, corn kernels, diced red bell pepper, shredded cheddar cheese, cumin, and chili powder in a bowl.
Assemble the egg rolls
  1. Lay out an egg roll wrapper and place a spoonful of filling near one corner.
  2. Fold the corner over the filling, tuck in the sides, and roll tightly, then seal the edge with a little water.
  3. Repeat with remaining egg roll wrappers and filling.
Fry and serve
  1. Heat oil to 350°F in a deep Dutch oven and fry the egg rolls in batches for 3-4 minutes, until golden and crispy.
  2. Drain the egg rolls on paper towels and serve warm.

Notes

Pro tip: Seal the wrapper edges tightly with water so they don’t burst open while frying. For best texture, serve immediately; leftovers keep in the fridge up to 3 days and reheat in a hot oven or air fryer to re-crisp. Freezing: freeze assembled (uncooked) egg rolls on a tray, then bag and fry from frozen when ready—do not thaw. For a lighter swap, use reduced-fat cheddar or swap part of the chicken for extra black beans to lower total fat while keeping the filling cohesive.