Description
These Crispy Southwest Chicken Egg Rolls combine tender, seasoned chicken with colorful bell peppers and melty cheese wrapped in crispy fried egg roll wrappers. Perfectly spiced with a southwest blend of cumin, chili powder, and paprika, these egg rolls make a delicious appetizer or main dish that delights with every crunchy bite.
Ingredients
Scale
Protein & Seasoning
- 1 pound Boneless, Skinless Chicken Breasts (or substitute with turkey or black beans for vegetarian option)
- 2 tablespoons Southwest Seasoning (blend of cumin, chili powder, and paprika)
Vegetables & Aromatics
- 1 cup Bell Peppers (mixed colors for visual appeal, chopped)
- 1 bunch Green Onions (scallions can be substituted, chopped)
Dairy
- 1 cup Shredded Cheese (blend of cheddar and Monterey Jack; use pepper jack for a spicy kick)
Wrappers & Cooking Oil
- 12 pieces Egg Roll Wrappers (spring roll wrappers can be used as an alternative)
- 2 cups Vegetable or Canola Oil (for frying)
Instructions
- Prepare the Chicken: Dice the boneless, skinless chicken breasts into small, uniform pieces. Toss the chicken with the southwest seasoning until the pieces are well-coated to ensure an even flavor throughout.
- Cook the Chicken: Heat a splash of vegetable oil in a large skillet over medium heat. Add the seasoned chicken pieces once the oil is hot and cook for about 7 to 10 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.
- Sauté Vegetables and Combine: In the same skillet, add the chopped bell peppers and green onions. Sauté them for about 3 to 4 minutes until just tender. Return the cooked chicken to the skillet and evenly sprinkle shredded cheese over the mixture, allowing it to melt slightly.
- Assemble the Egg Rolls: Lay an egg roll wrapper flat on a clean, dry surface. Spoon a generous amount of the chicken and vegetable filling into the center. Fold one corner over the filling, tuck in the sides firmly, and roll the wrapper tightly to seal the filling inside.
- Heat Oil for Frying: In a deep skillet or pot, pour 2 cups of vegetable or canola oil and heat it over medium-high heat until it reaches approximately 350°F (175°C), or until a small piece of wrapper sizzles immediately when placed in the oil.
- Fry the Egg Rolls: Carefully place the assembled egg rolls in the hot oil, frying them for about 3 to 4 minutes on each side. Fry until the wrappers are golden brown and crispy, turning gently to ensure even cooking.
- Drain and Serve: Transfer the cooked egg rolls onto a plate lined with paper towels to drain excess oil. Let them cool slightly before serving to enjoy their crispy texture and flavorful filling at their best.
Notes
- You can substitute chicken with turkey or black beans to create a vegetarian version.
- Spring roll wrappers can be used if egg roll wrappers are unavailable, but the texture may differ slightly.
- For a spicier version, use pepper jack cheese or add additional chili powder to the seasoning mix.
- Ensure the oil is hot enough before frying to prevent oily or soggy egg rolls.
- Serve with your favorite dipping sauces such as salsa, sour cream, or guacamole for an added southwest flair.
