Description
A crispy, restaurant-style Southwest eggroll filled with seasoned chicken, black beans, corn, peppers, green chiles, and melty cheese—made for dipping and perfect for game day snacking.
Ingredients
2 cups (280 g) cooked chicken, shredded
1 cup (170 g) canned black beans, rinsed and well-drained
1 cup (165 g) frozen corn, thawed and patted dry
1 cup (120 g) red bell pepper, finely diced
1/2 cup (75 g) red onion, finely diced
1 (4 oz / 113 g) can diced green chiles, drained
1 cup (100 g) shredded Mexican blend cheese (or cheddar)
2 tbsp chopped fresh cilantro (optional)
1 tbsp fresh lime juice
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp kosher salt (plus more to taste)
1/4 tsp black pepper
1 jalapeño, finely minced (optional)
2 tbsp (30 g) cream cheese, softened
16 eggroll wrappers
1 egg, beaten (for sealing)
Neutral oil for frying (about 4 cups / 960 ml) OR cooking spray/oil for baking
Optional dipping sauce: 1/2 cup (120 g) sour cream, 1/3 cup (80 g) salsa, 1 tbsp lime juice, 1/4 tsp cumin, pinch of salt
Instructions
1. In a large bowl, mix 2 cups (280 g) shredded cooked chicken, 1 cup (170 g) black beans, 1 cup (165 g) corn, 1 cup (120 g) diced red bell pepper, 1/2 cup (75 g) diced red onion, 1 drained can (4 oz / 113 g) diced green chiles, 1 cup (100 g) shredded cheese, 2 tbsp cilantro (optional), 1 tbsp lime juice, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper, jalapeño (optional), and 2 tbsp (30 g) softened cream cheese until evenly combined.
2. Chill filling for 15–20 minutes for easier rolling and a crispier finish.
3. Lay an eggroll wrapper in a diamond. Add about 1/3 cup filling. Fold bottom corner over filling, fold in sides, roll tightly, and seal the final corner with beaten egg. Repeat to make 16 eggrolls.
4. Fry option: Heat oil to 350°F (175°C). Fry in batches for 3–4 minutes, turning, until golden brown. Drain on a wire rack.
5. Bake option: Heat oven to 425°F (220°C). Place eggrolls on a parchment-lined tray, lightly oil or spray. Bake 10 minutes, flip, then bake 8–10 minutes more until crisp.
6. Optional dip: Stir together 1/2 cup (120 g) sour cream, 1/3 cup (80 g) salsa, 1 tbsp lime juice, 1/4 tsp cumin, and a pinch of salt. Serve alongside eggrolls.
Notes
– Drain and pat dry the beans, corn, and green chiles to prevent soggy eggrolls and wrapper splits.
– For best crunch, cool the filling before rolling and drain cooked eggrolls on a wire rack.
– To freeze: assemble, freeze on a tray until firm, then store airtight up to 2 months; bake or fry from frozen with a few extra minutes.
- Prep Time: 25 minutes
- Cook Time: 15 minutes