Description
These Crispy Southwest Chicken Egg Rolls combine seasoned chicken, colorful bell peppers, sharp cheese, and vibrant green onions wrapped in golden egg roll wrappers and fried to perfection. They make a perfect appetizer or snack with a delightful crunch and bold southwestern flavors that will impress any crowd.
Ingredients
Scale
Filling
- 1 pound Boneless, Skinless Chicken Breasts (or turkey or black beans for vegetarian)
- 2 tablespoons Southwest Seasoning (blend of cumin, chili powder, and paprika)
- 1 cup Shredded Cheese (cheddar and Monterey Jack blend; pepper jack for spice)
- 1 cup Bell Peppers, mixed colors, diced
- 1 bunch Green Onions, chopped (scallions can substitute)
Wrapping & Frying
- 12 pieces Egg Roll Wrappers (spring roll wrappers can be used)
- 2 cups Vegetable or Canola Oil for frying
Instructions
- Prepare the Chicken and Vegetables: Dice the chicken breasts into small pieces for even cooking. Mix the chicken with the southwest seasoning in a bowl, ensuring it is well coated.
- Cook the Chicken Filling: Heat a skillet over medium heat and cook the seasoned chicken until fully cooked through, approximately 7-10 minutes. Remove from heat and let cool slightly.
- Mince Vegetables and Combine Filling: While chicken cooks, dice bell peppers and chop green onions. In a mixing bowl, combine the cooked chicken, diced bell peppers, green onions, and shredded cheese ensuring an even distribution of ingredients.
- Assemble Egg Rolls: Place an egg roll wrapper on a flat surface with one corner pointing toward you. Spoon approximately 2-3 tablespoons of filling onto the wrapper near the corner closest to you. Fold that corner over the filling, fold the two side corners inward, and then roll tightly toward the opposite corner. Seal the edges with a dab of water to prevent unwrapping during frying.
- Heat Oil for Frying: In a deep pan or fryer, heat 2 cups of vegetable or canola oil to 350°F (175°C). Use a thermometer for accuracy to get optimal crispiness.
- Fry the Egg Rolls: Carefully place egg rolls in the hot oil in batches, avoiding overcrowding. Fry each side for about 3-4 minutes or until golden brown and crispy.
- Drain and Serve: Remove egg rolls with a slotted spoon and place on paper towels to drain excess oil. Let cool slightly before serving to avoid burns.
Notes
- For a vegetarian option, substitute chicken with black beans and add extra spices for flavor.
- Use pepper jack cheese if you prefer a spicier kick in your egg rolls.
- Ensure the oil is at the correct temperature to avoid greasy or soggy egg rolls.
- Egg rolls can be baked for a healthier version, but frying gives the best crispiness.
- Serve with salsa, guacamole, or sour cream for dipping.
