Description
Enjoy crispy and flavorful Southwest Chicken Egg Rolls packed with seasoned chicken, colorful bell peppers, fresh green onions, and melted cheese. These egg rolls are perfect as a delicious appetizer or satisfying snack, featuring a crunchy fried exterior and a savory filling with a hint of southwestern spice.
Ingredients
Scale
Chicken Filling
- 1 pound Boneless, Skinless Chicken Breasts (can substitute with turkey or black beans for vegetarian option)
- 2 tablespoons Southwest Seasoning (blend of cumin, chili powder, and paprika)
- 1 cup Shredded Cheese (cheddar and Monterey Jack blend; pepper jack for spicy variation)
- 1 cup Bell Peppers (mixed colors, chopped)
- 1 bunch Green Onions (scallions can substitute, chopped)
Egg Rolls
- 12 pieces Egg Roll Wrappers (spring roll wrappers can be used instead)
Frying
- 2 cups Oil for Frying (vegetable or canola oil recommended)
Instructions
- Prepare the Chicken: Dice the boneless, skinless chicken breasts into small, uniform pieces for even cooking. Toss the chicken pieces with the southwest seasoning until thoroughly coated.
- Cook the Chicken: Heat a splash of vegetable oil in a large skillet over medium heat. Add the seasoned chicken cubes and cook for 7 to 10 minutes until the chicken is golden brown and fully cooked through.
- Sauté the Vegetables and Combine: In the same skillet, add chopped bell peppers and green onions. Sauté for 3 to 4 minutes until they soften slightly. Return the cooked chicken to the skillet, then sprinkle shredded cheese evenly over the filling mixture to melt.
- Assemble 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 of the wrapper. Fold one corner over the filling, tuck in the sides, and roll tightly to seal.
- Heat Oil for Frying: Pour oil into a deep skillet or pot and heat over medium-high heat until hot enough for frying.
- Fry the Egg Rolls: Carefully place the assembled egg rolls in the hot oil. Fry each side for about 3 to 4 minutes until the egg rolls are golden brown and crispy on all sides.
- Drain and Serve: Remove the fried egg rolls and transfer them to a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving to enhance texture and flavor enjoyment.
Notes
- For a vegetarian version, substitute chicken with black beans or a plant-based protein.
- Spring roll wrappers can be used if egg roll wrappers are unavailable, but they may result in a thinner, crispier texture.
- Adjust the southwest seasoning to your spice preference, adding more chili powder or cayenne for heat.
- Use a thermometer to monitor oil temperature (around 350°F) for optimal frying results and to avoid greasy egg rolls.
- You can bake the egg rolls at 400°F for 15-20 minutes as a healthier alternative, flipping halfway through.
