Southwestern Crispy Egg Rolls
These Southwestern Crispy Egg Rolls are filled with seasoned chicken, black beans, and corn, then fried (or baked/air-fried) until golden and crunchy. Serve them sliced on the diagonal with guacamole or this Thai Dipping Sauce for a restaurant-style appetizer that’s perfect for game day or parties.
Servings 8 servings (2 whole egg rolls ea)
Calories 242kcal
Ingredients
For the Egg Rolls:
- 1 tbsp Olive Oil
- ½ c. White Onion, chopped
- 1 c cooked shredded Chicken (rotisserie works great) (or 1 c. sliced and sautéed mushrooms for vegetarian option)
- ⅓ c Corn, cooked (canned or frozen is fine)
- ⅓ c Black Beans, cooked (canned is fine)
- 2 tsp Garlic, minced
- 3 tsp ground Cumin
- 2 tsp ground Coriander
- ½ tbsp Chili Powder
- 1 tsp smoked Chipotle Powder
- Juice of 1 lime
- 1 Wholly Guacamole, for serving
- 1 pkg Egg Roll Wrappers
- Salt & Pepper to taste
- 1 quart Vegetable Oil (Avocado) for frying
Thai Dipping Sauce (optional):
- ½ c Thai Chili sauce
- 2 tbsp Hoisin sauce
- 2 tbsp Ponzu sauce
- Juice of half of a Lime
- 2 tsp Sesame Oil
Instructions
Make Egg Roll Filling:
- In a large pan, heat a 1 tbsp olive oil over medium heat. Add onions (& mushrooms, if using). Cook for 2-3 mins until softened.
- Stir in shredded chicken, corn, black beans, garlic, cumin, coriander, chili powder, and chipotle powder. Cook for 3-4 mins, until everything is heated through and fragrant.
- Remove from heat, and stir in lime juice. Season with salt & pepper to taste.
Assemble the Egg Rolls:
- Working one at a time, lay an egg roll wrapper on a clean surface so it forms a diamond shape. (Keep the other wrappers covered so they don't dry out.)
- Place about 2 tbsp of filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the left and right sides.
- Roll tightly toward the top corner, sealing the edge with a little water.
- Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
- Heat vegetable oil in a large stock pot over medium heat, until it reaches 365°F.
- Carefully add the egg rolls in batches and fry 3-4 mins, turning occasionally, until golden brown and crispy.
- Remove with tongs or a slotted spoon and drain on paper towels.
- Slice each egg roll diagonally before serving. Serve with guacamole or Thai Dipping Sauce (recipe below).
For Thai Dipping Sauce:
- In a medium bowl, combine all dipping sauce ingredients & whisk with a fork until well incorporated. Cover & chill in the fridge until you're ready to serve the egg rolls.
Notes
Vegetarian Option:
For a vegetarian version, replace the shredded chicken with ½ cup sliced shiitake mushrooms. Sauté the mushrooms with the onions until softened before adding the remaining filling ingredients. The mushrooms add a savory, umami flavor that works well with the Southwestern spices. Baked Option:
To bake instead of frying, preheat your oven to 400°F. Place the assembled egg rolls seam-side down on a parchment-lined baking sheet and lightly brush or spray them with oil. Bake for 15–20 minutes, turning once halfway through, until the wrappers are golden and crisp. Air Fryer Option:
Preheat your air fryer to 375°F. Lightly spray the egg rolls with cooking spray and arrange them in a single layer in the basket. Air fry for 8–10 minutes, turning halfway through, until crispy and heated through. Storage:
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheating:
For the best texture, reheat egg rolls in an oven or air fryer at 350°F for 5–7 minutes until warmed through and crispy again. Avoid microwaving if possible, as it can make the wrappers soft. Freezing:
Egg rolls freeze well before or after cooking. To freeze uncooked egg rolls, place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time. Cooked egg rolls can also be frozen and reheated in the oven or air fryer until hot and crisp. This recipe was inspired by Nathan Lippy's Southwestern Crispy Egg Rolls. Photo Credits: Wholly Guacamole HOMEGATING
For a vegetarian version, replace the shredded chicken with ½ cup sliced shiitake mushrooms. Sauté the mushrooms with the onions until softened before adding the remaining filling ingredients. The mushrooms add a savory, umami flavor that works well with the Southwestern spices. Baked Option:
To bake instead of frying, preheat your oven to 400°F. Place the assembled egg rolls seam-side down on a parchment-lined baking sheet and lightly brush or spray them with oil. Bake for 15–20 minutes, turning once halfway through, until the wrappers are golden and crisp. Air Fryer Option:
Preheat your air fryer to 375°F. Lightly spray the egg rolls with cooking spray and arrange them in a single layer in the basket. Air fry for 8–10 minutes, turning halfway through, until crispy and heated through. Storage:
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheating:
For the best texture, reheat egg rolls in an oven or air fryer at 350°F for 5–7 minutes until warmed through and crispy again. Avoid microwaving if possible, as it can make the wrappers soft. Freezing:
Egg rolls freeze well before or after cooking. To freeze uncooked egg rolls, place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time. Cooked egg rolls can also be frozen and reheated in the oven or air fryer until hot and crisp. This recipe was inspired by Nathan Lippy's Southwestern Crispy Egg Rolls. Photo Credits: Wholly Guacamole HOMEGATING
Nutrition
Serving: 2egg rolls (whole) | Calories: 242kcal | Carbohydrates: 27.8g | Protein: 9.3g | Fat: 11g | Fiber: 1.9g
