These aren’t your ordinary plain Jane eggrolls, folks, these are deliciously flavorful Crispy Southwestern Egg Rolls, made with chicken, black beans, corn, jalapeño peppers, Colby Jack cheese, red sweet bell peppers, and spinach. Served with a bold Chipotle Ranch dipping sauce that you are going to absolutely love.
Years ago, we had a restaurant near us in Ohio, called The Ground Round, and the very first time I had the pleasure of tasting a Southwestern Egg Roll was in an appetizer called The Pot of Gold at The Ground Round. I fell in love with Southwestern Egg Rolls on the spot. Need I tell you the flavor combo was out of this world?
Over the years, I have munched on many different Southwestern Egg Rolls from Chili’s and other establishments. Still, I always think back to those delicious Southwestern Egg Rolls from The Ground Round. They were so crispy and fresh tasting as if they were made on the spot and never frozen once.
I decided I wanted to make my batch of Southwestern Egg Rolls and see if I could accomplish the taste I was missing for so many years. They weren’t 100% the same as theirs, but they tasted even better to me. A score in my book! They were so darn good my husband, who wasn’t one bit interested in trying them, told me, “You can make these ANYTIME; I like them.” What? Wow!
Look at that super flavorful filling in those Southwestern Egg Rolls. Super yum yum about to be in my tummy eggrolls. As you can see, this was by far a professional photo session, and this is what our appetizer looked like, authentic food for real people. No gimmicks on this plate, well except a little of that sauce on the plate I left. lol
You know, I used to want my photos to be perfect magazine photos, now I want them to be good realistic photos of food that Y’all can achieve. Don’t get me wrong; I love looking at beautiful artistic food photos; however, I know that everyone wants a clear picture of what they can realistically make.
Let’s talk about rolling those egg rolls. Have you rolled one? OK, for those of you that said no, breathe, relax, have you rolled cabbage rolls or stuffed vine leaves? If you answered yes, you got this darling. It’s not hard. I didn’t do images of the steps to roll them, but a simple Google search of “How to roll egg rolls?” should have you up and running in no time flat. YouTube also has a few videos that will help you as well. Google is your friend.
Tips to Roll Egg Rolls
- Gently lay the egg roll wrapper out like a diamond. The corner furthest from you will be corner 1; corner 2 is to the left and corner 3 is to the right, the corner closest to you will be corner 4.
- Place about a three tablespoons of the egg roll mixture in the middle of the wrapper just a little below the line between corners 2 and 3, using your finger or small brush to spread some of the water or egg-mixture if desired along the edges from corners 2 to 1 and from 1 to 3.
- Fold over the egg roll wrapper corner 4 towards corner 1.
- Once you fold the egg roll wrapper, use a rolling back action to firm up the mixture in the wrapper.
- Fold over corner 2 of the egg roll wrapper.
- Fold over corner 3 of the egg roll wrapper, be sure the water or egg mixture seals both edges together.
- Then roll the egg roll wrapper towards corner 1.
- Continue rolling until the edges seal on the egg roll wrapper.
- Smooth the edges, use a little more water/egg mixture to aid in doing so.
- Place the wrapped egg rolls them on a large platter or tray until you are ready to deep fry them.
- If you are making a bunch of egg rolls, roll them in a small amount of corn starch to keep them from sticking to the plate or each other.
- Diced Cooked Chicken Breast
- Colby Jack Cheese
- Organic Canned Black Beans
- Organic Frozen Sweet Corn
- Organic Red Bell Pepper
- Organic Jalapeno Peppers
- Organic Frozen Spinach
- Red Onion
- Cilantro, optional
- Ground Cumin
- Lime Zest
- Chili Powder
- Ground Black Pepper
- Ground Cayenne Pepper, optional
- Egg Roll Wrappers, 21 count
- Oil, to fry
- Sour Cream
- Chipotle Peppers in Adobo Sauce
- Water or lightly beaten egg to seal
Notes: Organic ingredients are optional and not necessary in this recipe. Local grown, none GMO ingredients are acceptable to use.
These aren’t your ordinary plain Jane eggrolls, folks, these are deliciously flavorful Crispy Southwestern Egg Rolls, made with chicken, black beans, corn, jalapeño peppers, Colby Jack cheese, red sweet bell peppers, and spinach.
- 2 cups Cooked Chicken breast meat diced
- 1 1/2 cups Colby Jack Cheese shredded
- 3/4 cup Organic Black Beans drained and rinsed
- 3/4 cup Organic Frozen Sweet Corn
- 3/4 cup Organic Red Bell Pepper diced
- 4 medium Organic Jalapeno Peppers seeds removed, diced
- 1/2 cup Organic Frozen Spinach thawed, excess water removed
- 1/4 cup Red onion diced
- 1/4 cup Chopped Cilantro
- 1 teaspoon Ground Cumin
- 1 teaspoon Lime Zest
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 1 pinch Cayenne Pepper optional
- 1 cup Water to moisten egg roll wrappers
- 1 Package Egg Roll Wrappers 21 Count
- Oil for frying
- 3/4 cup Real Mayonnaise
- 3/4 cup Sour Cream
- 2 tablespoons Powdered Dry Ranch Dressing Mix
- 1 Canned Chipotle Pepper in Adobo Sauce or to taste
- 2 teaspoons Adobo Sauce from canned Chipotle Peppers
- 1/2 teaspoon Lime Zest
Combine all ingredients in a small glass bowl, cover tightly and refrigerate for 30 or more minutes before serving with egg rolls
In a large bowl, combine the egg roll filling ingredients. Place about 3 tablespoons of the egg roll mixture in the center of one egg roll wrapper. Keep remaining egg roll wrappers covered with a clean damp towel until ready for use. Fold the bottom corner over the filling. Fold the sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat process 21 x
Fry the egg rolls, for 2-3 minutes on each side or until golden brown. Drain on a wire rack or on paper towels.
Serve with your favorite dipping sauce and enjoy.
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