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Southwest Chicken Egg Rolls

Crispy egg rolls stuffed with seasoned shredded chicken, black beans, corn, bell peppers, and melted cheese, served with a creamy avocado dipping sauce.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 egg rolls
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups shredded cooked chicken rotisserie works great
  • 1 cup canned black beans drained and rinsed
  • 1 cup frozen corn thawed
  • 0.5 cup red bell pepper diced
  • 0.5 cup green bell pepper diced
  • 0.5 cup white or yellow onion diced
  • 2 cloves garlic minced
  • 4 oz cream cheese softened
  • 1 cup shredded Monterey Jack or Mexican blend cheese
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp olive oil for sautéing
Egg Rolls
  • 12-14 egg roll wrappers
  • 1 egg beaten, for sealing
  • 2-3 cups vegetable oil for frying
Avocado Dipping Sauce
  • 2 ripe avocados
  • 0.5 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 clove garlic
  • 0.25 cup fresh cilantro
  • 2-3 tbsp water to thin as needed

Equipment

  • Large skillet
  • Heavy-bottomed pot or deep skillet
  • Blender or Food Processor
  • Wire rack
  • Kitchen Thermometer

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers, cook 4–5 minutes until softened. Add minced garlic and cook 1 more minute.
  2. Add shredded chicken, black beans, corn, cumin, chili powder, smoked paprika, and garlic powder. Stir and cook 2–3 minutes until combined and heated through. Season with salt and pepper.
  3. Remove from heat. Add cream cheese and shredded cheese, stirring until melted. Fold in cilantro. Let filling cool 10–15 minutes.
  4. Place an egg roll wrapper in a diamond orientation. Add 3 tablespoons of filling in the center. Fold bottom corner up, fold in sides, brush top corner with beaten egg, and roll tightly to seal. Repeat with remaining wrappers.
  5. Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C).
  6. Fry egg rolls in batches of 3–4 for 3–4 minutes, turning occasionally, until deep golden brown. Drain on a wire rack or paper towel-lined plate.
  7. Blend avocados, sour cream, lime juice, garlic, cilantro, salt, and pepper until smooth. Add water to reach desired consistency.
  8. Serve egg rolls immediately with avocado dipping sauce and extra cilantro for garnish.

Notes

To make ahead, freeze assembled uncooked egg rolls on a parchment-lined sheet, then transfer to a zip-lock bag. Fry from frozen, adding 1–2 extra minutes. For a lighter option, bake at 425°F for 18–22 minutes or air fry at 390°F for 10–12 minutes, brushing with oil before cooking.