Southwestern Egg Rolls

These Southwest egg rolls aren't your traditional egg rolls! Small flour tortillas stuffed with an exciting spicy chicken filling with corn, black beans, jalapeños, and cheese are deep-fried until crispy for a great appetizer.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 4 40

Course lunch/dinner

Cuisine American

Servings 5 people

Calories 3136 kcal

Equipment

1 Medium Saucepan For cooking chicken and sautéing vegetables
1 Instant-Read Thermometer Essential for ensuring chicken is cooked to a safe internal temperature
1 Large Deep Skillet or Dutch Oven For safe and efficient deep-frying
1 Tongs For handling egg rolls during frying
1 Cutting Board and Chef's Knife For preparing chicken and vegetables

Ingredients

Main

2 tablespoons vegetable oil divided
1 skinless boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
⅓ cup frozen corn kernels
¼ cup black beans rinsed and drained
2 tablespoons frozen chopped spinach thawed and drained
2 tablespoons diced jalapeño peppers
½ tablespoon minced fresh parsley
½ teaspoon ground cumin
½ teaspoon chili powder
⅓ teaspoon salt
1 pinch ground cayenne pepper
¾ cup shredded Monterey Jack cheese
5 6 inch flour tortillas
1 quart oil for deep frying

Instructions

Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until meat is no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in the saucepan over medium heat. Stir in green onion and bell pepper. Cook and stir until tender, about 5 minutes.
Dice chicken and mix into the pan with green onion and bell pepper. Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper. Cook and stir until well blended and tender, 5 minutes. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high until hot and pliable, about 1 minute.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around the mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze for at least 4 hours.
Heat oil in a large, deep skillet for deep-frying to 375 degrees F (190 degrees C). Deep-fry frozen, stuffed tortillas until dark golden brown, about 10 minutes each. Drain on paper towels before serving. Aja

Notes

For optimal flavor, consider brining the chicken breast for 30 minutes before cooking to ensure it stays moist. When preparing the filling, ensure all vegetables, especially spinach and black beans, are thoroughly drained to prevent a watery filling which can make egg rolls soggy. Maintaining a consistent oil temperature of 375°F (190°C) is crucial for a crisp, evenly cooked product—too low and they'll be greasy, too high and they'll burn outside before cooking through. Don't overcrowd the fryer. For an elevated touch, serve with a homemade avocado ranch or a spicy chipotle crema dipping sauce. Freezing the rolls completely before frying ensures they hold their shape and cook perfectly.