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Southwestern Egg Rolls

Southwestern Egg Rolls Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 (2 egg rolls each)
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • ½ cup canned black beans, rinsed and drained
  • ½ cup frozen corn kernels, thawed
  • ¼ cup finely diced red bell pepper
  • 1 small jalapeño, seeded and minced
  • 1 cup shredded pepper jack or Monterey Jack cheese
  • 2 tbsp sour cream
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp salt
  • 8 egg roll wrappers
  • ½ cup neutral oil, for pan-frying
  • ½ cup sour cream (for dip)
  • ¼ cup mayonnaise
  • 1 tbsp ranch seasoning mix

Method
 

  1. Stir together chicken, beans, corn, bell pepper, jalapeño, cheese, 2 tbsp sour cream, chili powder, cumin, garlic powder, and salt until the mixture holds together.
  2. Spoon 2 tablespoons of filling onto the center of each egg roll wrapper, fold and roll tightly, sealing the edge with water.
  3. Heat oil in a skillet over medium heat, then fry egg rolls in batches for 2 to 3 minutes per side until deep golden, draining on a wire rack.
  4. Mix ½ cup sour cream, mayonnaise, and ranch seasoning for the dip, and serve immediately with the hot egg rolls.

Notes

If your tortilla filling tastes a little flat, check salt first. Canned beans and rotisserie chicken vary in sodium, so adjust the ¼ teaspoon to your taste. You can prep and roll all the egg rolls in the morning and fry them right before serving; keep covered in the fridge.