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Ultimate Southwest Eggrolls

Crispy Southwest eggrolls filled with seasoned chicken, black beans, corn, spinach, and melted cheese. A popular Tex-Mex appetizer that is easy to make at home and perfect for parties or family meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American, Tex-Mex
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups Cooked chicken breast shredded or diced
  • 1 cup Black beans drained and rinsed
  • 1 cup Corn kernels
  • 1 cup Fresh spinach chopped
  • 0.5 cup Red bell pepper diced
  • 2 pieces Green onions sliced
  • 1.5 cups Shredded Mexican-blend cheese
Seasoning & Wrapping
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 0.5 tsp Smoked paprika
  • 0.5 tsp Garlic powder
  • 12 pieces Eggroll wrappers
  • 2 cups Oil for frying

Equipment

  • Large mixing bowl
  • Frying pan or deep fryer
  • Tongs

Method
 

Instructions
  1. In a large bowl, combine chicken, black beans, corn, spinach, bell pepper, green onions, cheese, and all seasonings. Mix until evenly combined.
  2. Place an eggroll wrapper on a flat surface. Add 2–3 tablespoons of filling, fold and roll tightly, sealing edges with water.
  3. Heat oil to 350°F (175°C). Fry eggrolls in batches for 2–3 minutes per side until golden brown.
  4. Remove and drain on paper towels. Serve hot with avocado ranch or chipotle sauce.

Notes

Eggrolls can be baked or air-fried for a lighter version. Freeze uncooked eggrolls for up to 2 months and cook directly from frozen.