My Southwestern Egg Rolls is an easy appetizer to make, fun to serve and people just love them. I like to call this “bar food”. You know, the kind of appetizers you get at a sports bar with a beer. These are slightly spicy and packed with good for you “stuff” like black beans, shredded chicken, corn, cheese and the surprise ingredient, Black Bean Hummus. I found this a couple of months ago and love it with tortilla chips but when I started thinking about this recipe, I just thought it would be great as the “glue” that holds the whole thing together. I wasn’t wrong… it worked great.
You can make these in advance and freeze them on a baking sheet. Then, bag them in zip lock baggies and store in the refrigerator for a couple of months.
To keep the recipe simple, I’ll buy either a rotisserie chicken and shred and chop the breast meat or buy a package of already shredded chicken in the deli section of my supermarket. I can have these on the table fast. Add brown rice and a veggie and you can turn this into a meal too.
To get started, you want to mix all the ingredients for the filling in a large bowl. You’ll mix the chicken, cheese, corn, beans, jalapeno and hummus until it is well mixed. Add salt and pepper to taste. You’ll want to put about 1/4 cup of the filling in the middle of an egg roll wrapper.
You’ll fold up one corner to cover the filling and then bring in the sides of the wrapper to cover that. Brush the remaining corner with the beaten egg which will act as glue to hold the egg roll together.
Finish rolling up the roll and pile on a plate. Continue until all the rolls are made.
Once the egg rolls are are prepared, chill them in the refrigerator for about 20 minutes to set up. Then, you’ll want to heat up oil in a cast iron skillet. Once it is about 375 degrees (use a thermometer to check), you can begin frying the egg rolls. Fry a couple at a time for about 2 minutes on each side until golden brown. When you remove them from the oil, be sure to drain on a paper towel lined plate. Sprinkle immediately with salt.
To make the crema, you’ll mix the Greek yogurt, avocado, lime juice and zest and salt and pepper in a blender or food processor. Mix until well incorporate and serve on the side in a small bowl.
If you like the Mexican flavors in this dish, be sure to try my Shrimp Tacos, my Crispy Avocado Tacos and my grab and go 7 Layer Mexican Dip Cups. I love to put out platters of appetizers and let everyone choose their favorite.
Southwestern Egg Rolls
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 Egg roll wrappers
- 2/3 Cup Shredded chicken, finely chopped
- 1/2 Cup Black beans, canned and rinsed
- 1/2 Cup Frozen corn, thawed
- 1/2 Cup Shredded Cheddar cheese
- 5 Oz. Black Bean hummus (half the container)
- 1/4 – 1/2 Jalapeno, finely minced
- Kosher salt and freshly ground black pepper to taste
- Canola Oil
- 1 Egg, beaten with water
- Fresh Salsa, for serving
- Avocado & Lime Crema (see below)
- Lime Wedges, for serving
AVOCADO & LIME CREMA
- 1/2 Cup Fat-free Greek yogurt
- 1 Lime, zest and juice
- 1 Avocado, pitted and peeled
- A pinch of Kosher salt and freshly ground black pepper
Instructions
- In a large bowl, mix the chicken, beans, corn, cheddar cheese and minced jalapeño. Add the hummus and mix everything together until incorporated. Taste. Add salt and pepper to taste.
- Lay one egg roll wrapper on the counter with one corner pointing at you. Put about a 1/4 cup of the filling on the wrapper closer to the corner facing you. Fold the corner over the the filling then fold in the two sides. Using a pastry brush dipped into the egg mixture, brush the perimeter of the egg roll wrapper (it will act like glue to hold the egg roll together). Roll up the egg roll and press gently to seal it. Place seam side down on a platter.
- Continue with all your wrappers until the filling is gone. Place in the fridge for about 20 minutes to set. If you are keeping them in the refrigerator longer then that, cover with plastic wrap. These actually taste better when left over night to let the flavors blend.
- Heat about 3/4 inch of oil in a large cast iron skillet over medium high heat until very hot but not smoking. Place the egg rolls in the oil and fry for about 2 – 3 minutes until golden brown. Carefully turn them over and fry on the other side until golden brown an hot all the way through. About 2 minutes. Drain on paper towel lined plate.
- Serve the rolls with salsa, the crema and lime wedges. Enjoy!
