Delicious Southwest Egg Rolls
These Southwest egg rolls are savory bites packed with a zesty filling of chicken, black beans, and spices, all wrapped in crispy perfection, ideal for gatherings.
Ingredients
Filling ingredients
- 1 cup cooked, shredded chicken (or a Halal-friendly protein such as turkey or tofu)
- ½ cup black beans, rinsed and drained
- ½ cup corn (fresh, canned, or frozen)
- 1 small red bell pepper, finely diced
- ¼ cup green onions, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
- 8 large egg roll wrappers
- as needed Olive oil for frying
Instructions
Preparation
- In a large bowl, combine the shredded chicken (or chosen protein), black beans, corn, red bell pepper, green onions, chili powder, cumin, salt, and pepper. Mix well until all ingredients are thoroughly blended.
- Lay an egg roll wrapper on a clean, flat surface with a corner pointing towards you. Place about 2 tablespoons of the filling near the corner closest to you. Fold the corner over the filling and roll it tightly. Then, fold in the sides and continue rolling until the egg roll is sealed. To seal, wet the top corner with a little water.
Cooking
- In a large skillet, heat a thin layer of olive oil over medium heat. You want enough oil to cover the bottom of the pan but not so much that the egg rolls are swimming in it.
- Once the oil is hot, carefully place the rolled egg rolls seam-side down in the skillet. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy. You may need to do this in batches.
- Remove the cooked egg rolls from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serving
- Serve warm with your favorite dipping sauces, like salsa or avocado crema!
Notes
For substitutions, try ground turkey or shredded vegetables like zucchini and carrots as a filling. For the crispiest egg rolls, avoid overcrowding the skillet while frying. Ensure the filling isn’t too wet to prevent sogginess. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.