These Southwest Chicken Egg Rolls are loaded with flavorful chicken, corn, black beans, bell peppers and more – giving them delicious southwest flavors wrapped in a crispy egg roll wrapper in every bite!
You will love this Chicken Egg Roll Recipe
I love the combination of all the flavors in these egg rolls. The chicken, corn, black beans, red bell pepper and cheese all tossed together with some cumin, chili powder are such a great flavor mixture. All wrapped up in a crispy egg roll wrapper that can be baked or fried.
You’ll love the melty cheese, crispy egg roll wrapper, and flavorful veggie packed, and chicken filling.
They are inspired by Chili’s Southwestern Eggrolls. They’re extra delicious served up with some avocado ranch, sour cream, or guacamole, but choose whatever is your favorite dipping sauce.
I love that these egg rolls can be baked or fried. They’re cooked quicker when fried, and the results are much crispier. Baking them is a little easier, and less messy. You can choose which you prefer. Personally, I prefer the crispiness of the fried egg rolls.
What is the difference between Chinese spring rolls and egg rolls?
Egg rolls have a thicker wrapper, that is usually crispier too. Spring rolls are wrapped in thin flour wrappers or rice paper wrappers, they are usually semi-translucent, but can still turn crunchy when fried.
Egg rolls are often filled with a mix of vegetables, sometimes with meat, where spring rolls are usually only filled with vegetables, and rolled thinner.
Southwest Egg Roll Recipe Ingredients
This is a quick overview of the ingredients you’ll need for this Southwest Chicken Egg Roll Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- cooked chicken breast
- black beans
- red bell pepper
- jalapeno peppers
- shredded cheese
- chili powder
- Monterey Jack Cheese
- egg roll wrappers
- oil: for frying the egg rolls
How to make Southwest Egg Rolls
- These egg rolls take a bit of prep work, but once all your ingredients are diced up and ready to go, they take just a few minutes to turn it all into egg rolls. Cut up your chicken, and fresh vegetables on a cutting board, as needed.
- Add the chicken, black beans, corn, red pepper, spinach, and jalapeno to a large bowl and toss it all together. Then add in the chili powder, cumin, garlic powder, salt, and pepper and stir it into the mixture. Then stir in the cheese.
- Lay out an egg roll wrapper on a clean flat surface with one of the tips pointing toward your body. Spoon 2 to 3 TBS of the chicken mixture into the middle of the wrapper.
- Fold the bottom half of the wrapper up over the top of the mixture. Fold in the sides of the wrapper, pulling them toward the center as tight as you can. Then continue rolling the wrapper up to the point at the top. Lightly wet the sides of the wrapper and press it firmly into the other wrapper to seal.
- You can cook these egg rolls by baking them, or frying them. To fry the egg rolls heat a large pot with about 1 inch of oil to medium-high heat. Then add a few egg rolls to the pan and cook them for a few minutes, rotating to cook each side, until the wrappers are golden brown. Place them on a stack of paper towels to soak off any extra oil. Or bake them by lightly brushing them with oil, or spraying all over with nonstick cooking spray and placing them on a lined baking sheet and baking until crispy.
- Serve them warm with your choice of sauces.
Southwest Egg Rolls Recipe tips and tricks
- This is a great way to use up leftover chicken from another meal you made at home, or even using up the meat from a rotisserie chicken.
- Add in additional veggies, or ingredients to the egg roll mix if desired. Some good options would be diced green onions, chopped cilantro, or even some diced avocado to make these more like the Avocado Egg Rolls from Cheesecake Factory.
- Keep your extra egg rolls covered with a damp rag or paper towel to keep them from drying out.
- Try making these egg rolls with small 6inch tortillas instead of egg roll wrappers to have them even more like you’ll get from Chili’s Restaurant.
- Cut the egg rolls in half to make them go even farther at a party, and to show off their delicious filling.
- To make the avocado ranch dressing, blend up 1 cup of your favorite ranch dressing, half an avocado, and 1/2 cup of cilantro until smooth.
How to serve these Southwestern Egg Rolls
These crispy southwest egg rolls can be served as a main dish with a side of rice, or some salad. Or as a great appetizer option for a party, or before almost any meal. They’d be great for New Years Eve, a Superbowl party, or even a summer potluck!
How to store Chicken Egg Rolls
You can store any leftover egg rolls, once cooled in a ziplock bag or other airtight container in the fridge for 3 to 4 days. Heat them up in the oven at 350 F on a baking pan for about 10 to 15 minutes, or until the middles are hot again. Or in the air fryer at 350 F for about 10 minutes.
They can also be frozen by wrapping each egg roll individually in foil, then placing them in a freezer safe bag. Cook them straight from frozen by adding about 7-8 minutes to the baking time. Or re-frying them and adding 2-3 extra minutes to the frying time to make sure they are hot throughout.
You don’t have to go out to eat anymore, to enjoy these amazing restaurant quality southwestern egg rolls. They’re the perfect appetizer, and I have to say, I think I like these even more than you’ll get from a restaurant.
They’re a great option for a game day, party, or enjoy them as a side dish with your favorite dinners. It’ll be a meal your entire family loves.
More Delicious Appetizers:
- 3 Ingredient Hawaiian Meatballs
- Wonton Taco Cups
- Classic Cheese Ball Recipe
- Fry Sauce
- Potato Skins
- Philly Cheesesteak Egg Rolls // Dinner at the Zoo
- Sweet and Sour Meatballs
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Southwest Chicken Egg Roll Recipe
- 2 cups cooked chicken* (shredded or chopped)
- 1 cup corn (drained and rinsed)
- 1 cup black beans (drained and rinsed)
- 1 cup spinach (chopped)
- 1 cup diced red bell pepper
- 1/4 cup diced jalapeno de-seeded
- 1/2 TBS cumin
- 1/2 TBS chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 2 cups Monterey jack cheese
- 1 package egg roll wrappers (20 egg roll wrappers)
- Large Mixing Bowl
- Combine the chicken, corn, black beans, spinach, red pepper, and jalapeno in a large bowl. cumin, chili powder, salt and cayenne pepper in a large bowl.
- Add in the cumin, chili powder, salt, and pepper and stir it into the mixture.
- Stir in the shredded cheese.
- Lay out an egg roll wrapper on a clean surface with one of the points facing toward your body.
- Place 2-3 TBS filling in the middle of the egg roll.
- Roll the egg roll up according to the package directions. Fold the bottom corner up over the filling, fold in the 2 side corners tightly. Then continue to roll it up. Seal the edges by dipping your finger in water and pressing it along the edges and pressing them together. Placing them onto a baking sheet until needed
- Repeat with remaining filling and egg rolls.
- Place egg rolls into the freezer until oil, or oven is preheated.
- Add oil to a large skillet until it is about 1 inch thick. Heat it over medium high, or until it reaches 350 F.
- Add a few egg rolls to the pan at a time, making sure to give them space so they don't touch.
- Let the egg rolls cook for 2 to 3 minutes on each side, or until the wrappers are golden brown in color. Transfer them to a stack of paper towels, and repeat with additional egg rolls.
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Brush the egg rolls with oil and place them seam side down onto the prepared baking sheet.
- Bake for about 15 to 20 minutes, or until the egg rolls are golden, flipping them half way through baking.
- Serve with your choice of toppings.
These southwest chicken egg rolls were first posted on September 6, 2013. The photos and text were updated on January 25, 2023.