Go Back

Southwest Chicken Egg Roll

Southwest chicken egg rolls feature a bold taco-seasoned filling wrapped in crisp-fried egg roll wrappers. The shredded chicken, black beans, corn, pepper jack, and red bell pepper fry into golden, crunchy shells with a savory kick.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Mexican, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

egg rolls filling
  • 2 cup shredded cooked chicken use leftover or pre-cooked chicken
  • 1 cup black beans, drained
  • 1 cup corn kernels
  • 1 cup shredded pepper jack cheese
  • 0.25 cup diced red bell pepper
  • 2 tsp taco seasoning
  • 12 egg roll wrappers
  • 1 Oil, for frying use enough to reach frying depth

Equipment

  • 1 deep skillet or pot

Method
 

Make the filling
  1. Combine the shredded chicken, black beans, corn, pepper jack cheese, diced bell pepper, and taco seasoning in a bowl, mixing until evenly distributed. Set aside while you prep the wrappers.
Fill and roll
  1. Lay an egg roll wrapper flat with a corner facing you, then spoon 2-3 tablespoons of filling near the bottom corner. Keep the filling compact so it doesn’t leak.
  2. Fold the bottom corner over the filling, then fold in the sides and roll tightly to form a sealed cylinder. Seal the top corner with a dab of water.
  3. Repeat with remaining wrappers and filling until all egg rolls are rolled and sealed. Place them seam-side down as you go.
Fry
  1. Heat oil to 350°F in a deep skillet or pot until it maintains temperature. Check that the oil is hot enough before frying the first batch.
  2. Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Adjust batch size so the oil stays near 350°F.
  3. Drain the egg rolls on paper towels before serving. Let them rest briefly so the coating stays crisp.

Notes

Pro tip: Seal the edges with water so the filling doesn’t leak during frying, and keep the oil temperature steady for even browning. Store leftover egg rolls in an airtight container in the fridge for up to 3 days; reheat in a hot oven or air fryer for best crispness. Freezing is okay: freeze cooked egg rolls in a single layer, then reheat from frozen until hot throughout. For a lighter option, use baked egg roll wrappers-style cooking by air-frying coated rolls instead of deep-frying (texture will be less crunchy than traditional frying).