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Southwest Chicken Egg Rolls

Crispy golden egg rolls stuffed with seasoned shredded chicken, black beans, corn, red bell pepper, and melted cheese, served with a creamy avocado dipping sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 egg rolls
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups cooked shredded chicken rotisserie works great
  • 1 cup corn kernels fresh, canned, or frozen and thawed
  • 1 cup canned black beans drained and rinsed
  • 1 red bell pepper finely diced
  • 3 green onions thinly sliced
  • 1.5 cups shredded Monterey Jack cheese or Mexican blend
  • 0.25 cup fresh cilantro chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tbsp olive oil
Egg Rolls
  • 12-14 egg roll wrappers
  • 1 egg beaten, for sealing
  • vegetable oil for frying, 2–3 inches deep
Avocado Dipping Sauce
  • 2 ripe avocados
  • 0.25 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 small garlic clove
  • 2 tbsp fresh cilantro
  • 2-3 tbsp water to thin sauce as needed

Equipment

  • Large skillet
  • Heavy-bottomed pot or deep skillet
  • Slotted Spoon
  • Blender or Food Processor
  • Pastry brush
  • Wire rack or paper towels

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add diced red bell pepper and cook 2–3 minutes until softened.
  2. Add shredded chicken, corn, black beans, green onions, cumin, chili powder, smoked paprika, garlic powder, and onion powder. Stir and cook 3–4 minutes until combined and heated through. Season with salt and pepper. Remove from heat and stir in fresh cilantro. Let cool 10 minutes.
  3. Fold in shredded Monterey Jack cheese once filling has cooled slightly.
  4. Lay egg roll wrappers in a diamond orientation. Place 3–4 tablespoons of filling in the center of each wrapper.
  5. Fold the bottom corner up over filling, fold in both side corners, then roll upward. Brush the top edge with beaten egg and press to seal tightly.
  6. Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C), about 2–3 inches deep.
  7. Fry egg rolls in batches of 3–4, seam-side down first, for 3–4 minutes, turning occasionally, until deep golden brown and crispy. Do not overcrowd.
  8. Remove with a slotted spoon and drain on paper towels or a wire rack. Rest 2–3 minutes before serving.
  9. Blend avocados, sour cream, lime juice, garlic, cilantro, and salt until smooth. Thin with water as needed. Serve alongside egg rolls.

Notes

Let filling cool before rolling to prevent soggy wrappers. Maintain oil temperature at 350°F for the crispiest results. To make ahead, assemble rolls and refrigerate uncooked for up to 24 hours. To air fry, spray with oil and cook at 400°F for 10–12 minutes, flipping once.