Description
These Crispy Southwest Chicken Egg Rolls combine tender seasoned chicken, sautéed bell peppers, green onions, and melted cheese wrapped in crispy egg roll wrappers. Perfectly golden and bursting with bold southwestern flavors, they make an irresistible appetizer or snack that will delight your taste buds.
Ingredients
Scale
Chicken Filling
- 1 pound Boneless, Skinless Chicken Breasts, diced
- 2 tablespoons Southwest Seasoning (blend of cumin, chili powder, and paprika)
- 1 cup Shredded Cheese (cheddar and Monterey Jack blend; pepper jack for spice)
- 1 cup Bell Peppers, chopped (mix of colors)
- 1 bunch Green Onions, chopped (or scallions)
Assembly & Frying
- 12 pieces Egg Roll Wrappers (spring roll wrappers can be substituted)
- 2 cups Oil for Frying (vegetable or canola oil recommended)
Instructions
- Prepare the Chicken: Dice the boneless, skinless chicken breasts into small, uniform pieces. Toss them thoroughly with the southwest seasoning until each piece is well coated to infuse the flavors.
- Cook Chicken: Heat a splash of vegetable oil in a large skillet over medium heat. Add the seasoned chicken pieces and sauté for 7-10 minutes until they are golden brown and cooked through, ensuring no pink remains.
- Sauté Vegetables and Combine: In the same skillet, add the chopped bell peppers and green onions. Sauté for 3-4 minutes until they soften. Return the cooked chicken to the skillet and sprinkle the shredded cheese evenly over the mixture, allowing it to melt slightly.
- Assemble Egg Rolls: Lay a single egg roll wrapper flat on a clean surface. Spoon a generous amount of the chicken and vegetable filling onto the center. Fold one corner over the filling, tuck in the sides neatly, and roll tightly to seal the contents inside.
- Heat Oil: In a deep skillet or pot, heat the vegetable oil over medium-high heat until hot enough for frying, about 350°F (175°C).
- Fry Egg Rolls: Carefully place the assembled egg rolls into the hot oil. Fry for about 3-4 minutes on each side until they turn golden brown and crispy. Avoid overcrowding the pan for even cooking.
- Drain and Serve: Remove the egg rolls from the oil using a slotted spoon and place them onto a plate lined with paper towels to drain excess oil. Let them cool slightly before serving to enjoy their crispy texture.
Notes
- You can substitute chicken with turkey or black beans for a vegetarian version.
- Use pepper jack cheese instead of the cheese blend to add some extra spice.
- Spring roll wrappers are a fine alternative to egg roll wrappers if you prefer a lighter wrap.
- Maintain oil temperature around 350°F for perfect frying without sogginess.
- Serve with salsa, guacamole, or sour cream for added flavor.
