Name: Southwestern Egg Rolls
Prep time: 10 min
Cook time: 5 min
Yield: 6 servings
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; 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; Mix everything in a blender and taste. Add more salt and pepper if needed. Serve in a bowl on the side with more lime zest on top.

YIELDS:

6 servings

PREP TIME:

0 hours 10 mins

COOK TIME:

0 hours 5 mins

TOTAL TIME:

0 hours 15 mins

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.

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

Mix everything in a blender and taste. Add more salt and pepper if needed. Serve in a bowl on the side with more lime zest on top.

DIRECTIONS

1. Make the avocado and lime crema and keep in refrigerator until ready to serve.

2. 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.

3. 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.

4. 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.

5. 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.

6. Serve the rolls with salsa, the crema and lime wedges. Enjoy!

NOTE: This 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.

This black bean hummus is already highly seasoned with all the Mexican flavors you’d want. I add a little extra heat with some fresh jalapeño and then make sure I serve them with a cooling Avocado and Lime Crema. That too is easy to make and since I make mine with my go-to, fat-free Greek Yogurt (FAGE is my fav), it is also a healthy, tasty dipping sauce. I serve fresh salsa and cut limes on the side.

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.

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. Better yet, sign up for the newsletter and get recipes sent right to your inbox.