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Best Copycat Southwest Eggrolls

Crispy and savory eggrolls filled with a delightful medley of Southwestern flavors, perfect for family gatherings or movie nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can black beans, drained and rinsed
  • 1 cup corn, drained
  • 1 medium red bell pepper, diced
  • 4 pieces green onions, sliced
  • 1 cup cheddar cheese, shredded
  • 8 oz cream cheese, softened
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • as needed for frying Oil
Eggroll Wrappers
  • 12 pieces eggroll wrappers

Method
 

Preparation
  1. In a large mixing bowl, combine the shredded chicken, black beans, corn, diced red bell pepper, sliced green onions, shredded cheddar cheese, softened cream cheese, chili powder, cumin, and salt. Mix until well combined.
  2. Take an eggroll wrapper and place it in front of you in a diamond shape. Spoon about 2 tablespoons of the filling onto the center. Fold the bottom corner over the filling, then fold in the sides and roll it up tightly. Seal the top point with a bit of water.
Frying
  1. In a large frying pan or deep fryer, heat oil over medium-high heat until it reaches about 350°F (175°C).
  2. Fry each eggroll in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown. Remove and drain on paper towels.
Serving
  1. Serve your Best Copycat Southwest Eggrolls hot with your favorite dipping sauces!

Notes

Feel free to switch out the cooked chicken for shredded turkey as a Halal-friendly option. Ensure that the eggrolls are sealed properly to prevent the filling from leaking during frying. If you have leftovers, let them cool down completely before storing them in an airtight container in the refrigerator. They can last for about 3-4 days.