Go Back

Southwest Chicken Egg Roll

Southwest chicken egg rolls with crispy fried wrappers are filled with seasoned shredded chicken, black beans, corn, and melted pepper jack. Fry until deeply golden and serve warm with ranch or salsa for easy handheld dipping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Southwest chicken filling
  • 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
  • Vegetable oil, for frying
  • Ranch or salsa, for serving

Equipment

  • 1 deep skillet

Method
 

Make the filling
  1. Combine the shredded chicken, corn, black beans, cheese, and taco seasoning in a large bowl until evenly mixed.
Assemble the egg rolls
  1. Lay an egg roll wrapper flat with a corner facing you and place about 1/4 cup of filling in the center.
  2. Fold the bottom corner over the filling, fold in the sides, then roll tightly.
  3. 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.
  2. Fry the egg rolls in batches for 2–3 minutes per side, until deeply golden and crispy, flipping once.
  3. Drain on paper towels and serve warm with ranch or salsa for dipping.

Notes

For the crispest egg rolls, keep the oil at a steady 350°F and don’t overcrowd the skillet so the wrappers stay deeply golden. Store leftovers in the refrigerator up to 3 days; reheat in a hot oven or air fryer until warmed through. Freezing: freeze assembled (unfried) rolls on a tray, then bag after solid; fry from frozen, adding a little extra time. Dietary swap: use a dairy-free pepper jack alternative if you need dairy-free.