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Southwestern Egg Rolls

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Southwestern egg rolls are a crispy and flavorful appetizer filled with a savory mixture of chicken, beans, corn, cheese, and spices. Perfect for any occasion, they are easy to make and delicious when paired with a zesty dipping sauce.

Ingredients

  • 1 pound cooked chicken breast, shredded
  • 1 cup frozen corn kernels, thawed
  • 1 cup black beans, drained and rinsed
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup green onions, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10–12 small flour tortillas (6-inch size)
  • 2 cups vegetable oil (for frying)
  • For the dipping sauce:
  • 1/2 cup sour cream
  • 2 tablespoons salsa
  • 1 teaspoon lime juice
  • 1 teaspoon chopped cilantro (optional)

Instructions

  1. In a large bowl, combine the shredded chicken, corn, black beans, cheese, green onions, red bell pepper, cumin, chili powder, garlic powder, salt, and black pepper. Mix until well combined.
  2. Lay a flour tortilla flat on a clean surface. Place 2-3 tablespoons of the filling in the center, fold in the sides, and roll tightly to form an egg roll. Repeat with remaining tortillas and filling.
  3. In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. The oil should be deep enough to submerge the egg rolls halfway.
  4. Working in batches, carefully fry the egg rolls for 2-3 minutes on each side or until golden brown and crispy. Turn occasionally for even frying.
  5. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
  6. For the dipping sauce, mix together sour cream, salsa, lime juice, and chopped cilantro (if using) in a small bowl until well combined.
  7. Serve the egg rolls hot with the dipping sauce on the side.

Notes

For a vegetarian version, omit the chicken and add extra vegetables like zucchini, mushrooms, or spinach.If you prefer a spicier version, add diced jalapeños or a bit of hot sauce to the filling.For a lighter version, bake the egg rolls at 375°F (190°C) for 15-20 minutes, flipping halfway through.Leftover egg rolls can be stored in an airtight container in the fridge for up to 2 days. Reheat by baking at 350°F for 10-15 minutes or in an air fryer at 375°F for about 5 minutes.

Nutrition

Find it online: https://cookibly.com/southwestern-egg-rolls/