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southwest egg rolls with chicken
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4.78 from 36 votes

Southwestern Eggrolls

These Southwestern Eggrolls are the perfect appetizers for parties and they also make a great meal.
Prep Time20 minutes
Cook Time16 minutes
Total Time36 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: Chicken
Servings: 4 people
Calories: 311kcal
Author: Laura Lynch

Equipment

  • Large skillet
  • Small bowl
  • Wire rack
  • Blender or food processor

Ingredients

For the seasoning:

  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper

For the Eggrolls:

  • 1 tablespoon vegetable oil plus extra for frying
  • 1 chicken breast fillet about 6 oz
  • 3/4 cup shredded Monterey Jack cheese
  • 1/3 cup canned or fresh corn rinsed and drained
  • 1/3 cup canned black beans rinsed and drained
  • 1/4 cup red bell pepper finely chopped
  • 1/4 cup onion finely chopped
  • 1/4 cup frozen spinach thawed, pressed and chopped
  • 2 tablespoons jalapeno peppers diced
  • 1 tablespoon fresh cilantro minced
  • 6 wonton wrappers (or 4 6" flour tortillas)

For the dipping sauce:

  • 3 tablespoons Ranch dressing
  • 1/2 avocado
  • 1 tablespoon milk or water
US Customary - Metric

Instructions

  • Combine the spices in a bowl and mix well.
  • Finely chop the chicken, red bell pepper, onion, jalapeno, and cilantro in very small pieces. Everything should be roughly the same size.
  • The spinach should be thawed and squeezed of water, so it’s very dry. Then chop it finely as well.
  • Use a large skillet over medium-high heat. Add cooking oil and saute the chicken until it's nearly cooked through. Then add all the filling ingredients and the spice mix. Stir it all together.
  • Allow it to cook for about 3 minutes, stirring occasionally, then turn the heat to medium-low. Add the cheese and stir to combine. Allow it to slowly melt into the mixture.
  • Add the filling to the wonton wrappers (or flour tortillas). Be sure not to overstuff the wrapper.
  • To roll, place the wrapper on a flat surface, fold the left and right edges over the ingredients on each end. Fold the flap closest to you over the top of the ingredients. Press the flap firmly against the filling and roll the wrap up tightly.
  • Once the wrapper is filled and rolled, give it a light squeeze to compact the ingredients together.
  • Heat the oil in a heavy skillet until it reaches 375° F(190°C). Add the eggrolls to the pan and fry on all sides for approximately 3 minutes. Keep a watchful eye so it doesn’t burn.
  • Remove to a wire rack to cool. Slice in half at a diagonal to serve.
  • To make the dipping sauce, add Ranch dressing and avocado to a blender or food processor. Blend for one minute. Serve in a small bowl.

Notes

  • Everything should be roughly the same size so it all cooks evenly and makes the roll easy to close.
  • Do not to overstuff the wrapper, or it will be difficult to roll it up.
  • Make sure the frying oil stays between 350-375° F(190°C) for the best outcome.
  • If baking, put the eggrolls on a baking sheet in the oven for 8-10 minutes per side, at 375°(190°C) F.

Nutrition

Calories: 311kcal | Carbohydrates: 18g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 551mg | Potassium: 438mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1881IU | Vitamin C: 26mg | Calcium: 201mg | Iron: 2mg