Southwestern Chicken Egg Rolls are the perfect snack or appetizer! Golden, crunchy and stuffed with chicken, vegetables, beans, and cheese, they’re a guaranteed crowd pleaser!
I was initially going to post this Southwestern egg roll recipe on my other blog as it’s more of our mashup of east and west flavors than straight up Asian, but I thought it’d be nice to switch things up here on Nashville Filipino Restaurant and feature fusion dishes once in a while. Besides, the ingredients are pretty basic and won’t be hard to find even for our kababayan readers in the Philippines.
Also, these egg rolls are my absolute favorite and I am sure you’ll love them as much as I do. Golden, crunchy and loaded with chicken, vegetables, beans, and melty cheese, they’re seriously addicting! They’re a great appetizer to have on hand for a party or just for you to enjoy as a tasty snack. 🙂
Are Egg Rolls and Spring Rolls the Same Thing?
The ubiquitous lumpia in our Filipino cuisine uses spring roll wrappers which are made of flour, water, and salt. They’re thinner and lighter than their egg roll counterpart and are flaky and shatteringly crisp when fried.
Egg roll wrappers, on the other hand, have added eggs to the usual mixture flour, water, and salt. They have a thicker and doughy texture and tend to bubble up on the outside when fried.
Tips on How to Make Southwestern Chicken Egg Rolls
- I like to poach the chicken breast to keep it moist and tender but you can also use grilled, baked or rotisserie chicken. Just pull the meat off the bones and chop finely.
- Cook just until the bell peppers are tender-crisp and the spinach just until wilted as they will continue to cook when deep-fried.
- Drain the chicken filling well and allow to cool completely before rolling as the excess liquid or steam might tear the wrappers.
- Do not overstuff to prevent them from falling apart and roll them nice and tight to keep the frying oil from seeping in.
- Cover the wrappers with a paper or kitchen towel while you’re working to keep them from drying out.
- To store for future use, arrange the prepared egg rolls in a parchment-lined baking sheet and freeze for about 20 to 30 minutes or until firm before transferring to airtight containers or resealable bags. This way, they don’t stick together.
- For best results, make sure the frying oil is at the optimal 350 to 375 F range. Too hot and the wrapper will burn before it’s sufficiently cooked. Too low and they’ll absorb a lot more grease.
How to Bake Egg Rolls
Not a fan of deep-frying? You can bake them instead! They won’t be as golden and crunchy but they’ll still be delicious.
- Arrange the prepared egg rolls, seam side down, in a single layer on a parchment-lined baking sheet.
- Lightly brush with oil or spray with cooking spray.
- Bake in a 425 F oven for about 10 to 15 minutes or until they’re golden brown and slightly crisp.
More Lumpia Recipes
Southwestern Chicken Egg Rolls
- canola oil
- 1small onion, peeled and chopped
- 1cupred bell pepper, diced
- 3cupscooked chicken, chopped
- 1cupblack beans, rinsed and drained
- 1cupcut corn
- 2cupsfresh baby spinach
- 1teaspoonchili powder
- 1/2teaspoongarlic powder
- 1package(21 count) egg roll wrappers
- 1cupMonterey Jack cheese, shredded
In a wide pan over medium heat, heat about 1 tablespoon of oil. Add onions and cook until softened.
Add bell peppers and cook until tender crisp.
Add chicken, black beans, and corn. Cook just until heated, gently stirring to combine.
Add spinach and cook just until wilted.
Add chili powder, salt, garlic powder, and pepper. Stir to distribute.
Remove from pan and drain excess liquid in a colander. Allow to completely cool.
Transfer to a bowl and add shredded cheese, tossing to combine.
Separate egg roll wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
Spoon about 2 tablespoons of meat mixture on the middle of the wrapper.
Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining mixture.
In a pan over medium heat, heat about 2-inches deep of oil to 350 F. Add egg rolls and deep-fry, turning on sides as needed, until golden brown and crisp.
Remove from oil and drain on a wire rack set over a baking sheet. Serve with ranch dressing.