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Southwest Chicken Egg Roll

Southwest chicken egg rolls with crispy fried wrappers are packed with seasoned shredded chicken, black beans, corn, and melted pepper jack cheese. Roll, seal, then fry at 350°F until deeply golden and shatter-crisp for easy handheld dipping at game day.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Southwest Chicken Egg Roll
  • 2 cup cooked, shredded chicken
  • 1 cup canned corn, drained
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded pepper jack cheese
  • 2 tbsp taco seasoning
  • 12 egg roll wrappers
  • 1 vegetable oil, for frying Use enough to reach about 2 inches in the skillet.
  • 1 ranch or salsa, for serving For dipping; measure to taste.

Equipment

  • 1 Dutch oven

Method
 

Make the filling
  1. Combine the shredded chicken, corn, black beans, cheese, and taco seasoning in a large bowl until evenly mixed, so every bite is seasoned and cheesy.
Assemble the egg rolls
  1. Lay an egg roll wrapper flat with a corner facing you and place about ¼ cup of filling in the center.
  2. Fold the bottom corner over the filling, fold in the sides, then roll tightly and seal the top corner with a dab of water.
Fry and serve
  1. Heat about 2 inches of oil in a deep skillet to 350°F before frying.
  2. Fry the egg rolls in batches for 2–3 minutes per side, until deeply golden and crispy.
  3. Drain on paper towels and serve warm with ranch or salsa for dipping.

Notes

For crispier egg rolls, keep wrappers covered with a damp paper towel while you fill and roll, then fry soon after assembling. Refrigerate leftovers in a sealed container up to 3 days; re-crisp in an oven/air fryer if desired. Freezing is not recommended because fried wrappers can soften when thawed. For a lighter option, use reduced-fat pepper jack and drain well to reduce moisture in the filling.