Tasty Southwest chicken rolls

Crunchy Southwest Chicken Egg Rolls bring bold and spicy tastes into a fun little snack. Great for casual hangouts or game nights, they mix juicy chicken with black beans, corn, and gooey cheese wrapped in a crispy shell.

I whipped these up on a whim to use leftover chicken and they were an instant hit. They freeze well so you can always have a quick snack ready to go.

What You Need

• Cooked chicken: chopped or shredded for quick cooking leftover rotisserie or freshly cooked chicken works best
• Corn: rinsed and drained for a mild sweet pop look for firm kernels not mushy ones
• Black beans: rinsed and drained add a hearty protein bump low sodium canned beans are great
• Spinach: chopped for a fresh green touch baby spinach gives a tender texture
• Diced red bell pepper: brings sweetness and crunch pick bright red peppers for best flavor
• Diced jalapeno: seeds removed to control how spicy it gets
• Cumin: adds a warm earthy taste freshly ground smells the best
• Chili powder: smoky depth pick a balanced blend that’s not too salty
• Salt: evens out all the flavors kosher or sea salt work well
• Black pepper: freshly ground for a little bright bite
• Monterey jack cheese: melts great with mild flavor freshly grated stops clumps
• Egg roll wrappers: fresh if you can keep them covered so they don't dry out

How To Make Them

Mix The Filling:

Put the chicken, corn, black beans, chopped spinach, diced red bell pepper, and jalapeno in a big bowl. Sprinkle in the cumin, chili powder, salt, and fresh black pepper. Stir well to spread the spices evenly. Fold in the shredded Monterey jack cheese last so it's mixed through.

Set Up The Wrappers:

Place an egg roll wrapper flat on a clean surface with a point aiming toward you like a diamond shape. This way makes rolling simpler and tidier.

Fill The Rolls:

Drop 2 to 3 tablespoons of filling just above the corner closest to you. Don’t stuff it too much or the wrapper might tear or leak.

Roll And Seal:

Lift the closest corner and fold it over the filling. Then tuck the sides in tightly to form a neat pocket. Keep rolling away from you until sealed. Wet your finger and press along the open edges to stick them closed. Place each roll seam side down on a lined pan.

Repeat And Chill:

Keep filling and rolling the rest. Once done, pop the rolls in the freezer for 15 minutes to firm up. This helps when frying or baking so they hold shape better.

Cook Until Crispy:

To bake, heat your oven to 400°F (200°C) and bake rolls on a lined sheet for 15 to 20 minutes until golden and crisp. For frying, heat oil and cook until the rolls are golden and heated through.

My go-to favorite is the smoky chili powder because it gives the filling a warm, rich flavor. I’ve found that toasting spices before using them really makes the scent and taste pop. These rolls are perfect for family football weekends, shared hot with guacamole and salsa.

Storage Advice

Keep leftover cooked egg rolls in an airtight container in the fridge for up to three days. Warm them in the oven to keep them crispy. To freeze, wrap each roll in plastic then put them all in a freezer bag for up to two months. When cooking from frozen, add a few extra minutes to bake or fry.

Swap Ideas

Try ground turkey or firm tofu instead of chicken if you want. Swap Monterey jack for cheddar or pepper jack for more kick. Add chopped green onions or cilantro for a fresh herbal touch.

Serving Suggestions

Serve these with salsa, guacamole, or sour cream for dunking. Pair with a simple corn salad or a fresh green salad dressed with lime for balance.

This mix of bold flavors plus how easy they are makes these Southwest Chicken Egg Rolls a winner no matter your skill level.

Frequently Asked Cooking Questions

→ Is baking an option instead of frying?

You bet! Pop them in the oven at 400°F (200°C) for about 15 to 20 minutes for crispy golden rolls without extra oil.

→ How hot do these rolls get?

The jalapeno and chili powder give a gentle to medium heat you can tweak to your liking.

→ Which cheese works best here?

Monterey Jack is great because it melts smoothly and pairs well with the southwest spices.

→ Can I freeze leftover rolls?

Definitely. Freeze them before cooking to keep them fresh. When ready, cook straight from frozen but give yourself a bit more time.

→ What dips go great with these rolls?

Sour cream, salsa, or guacamole all bring out the spicy, savory notes nicely.