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Southwest Chicken Egg Rolls – Loaded & Crispy Recipe
Every time I make these southwest chicken egg rolls, I’m transported back to the tiny taquería in my old NYC neighborhood where I first tasted something like them — though my version is far more personal. Growing up in Morocco, my mother taught me that the best appetizers are the ones you can eat with your hands, sharing stories around the table. These southwest chicken egg rolls capture that same spirit: crispy, golden, and absolutely loaded with smoky, savory goodness. They’re the kind of homemade southwest egg rolls that disappear before you even sit down.
What makes these southwest chicken egg rolls truly special is the contrast — the shatteringly crisp wrapper gives way to a warm, melty filling of chicken, black beans, corn, bell peppers, and Monterey Jack cheese, all seasoned with cumin and chili powder. The aromas alone — toasted cumin mingling with caramelized corn and peppers — will have everyone hovering near the kitchen. I’ve tested this southwest egg roll recipe more times than I can count, and I’ve landed on a technique that guarantees a perfectly crunchy exterior every single time, whether you fry, bake, or use an air fryer. For more crowd-pleasing starters, check out our collection of easy appetizer recipes that are perfect for entertaining.
This copycat Chili’s southwest egg rolls recipe actually started as my own little side project after a particularly disappointing takeout order. I wanted something fresher, more vibrant, and honestly — more flavorful. After training at Le Cordon Bleu in Paris, I learned that the best recipes are built on technique, not shortcuts. My secret? A quick chill in the freezer before frying firms up the wrappers and prevents sogginess. I’ll walk you through every step, including how to make air fryer southwest egg rolls for a lighter version and baked southwest egg rolls when you want something less indulgent. Trust me — once you try these crispy chicken egg rolls, you’ll never go back to the restaurant version. Explore more copycat recipes that rival your favorite restaurant dishes.
Why This Southwest Chicken Egg Rolls Recipe Is the Best
The Flavor Secret. My southwest chicken egg rolls start with a filling that’s boldly seasoned — we’re talking cumin, chili powder, and a touch of heat from jalapeño. I learned from my mother in Morocco that spice blends need to be toasted and bloomed to unlock their full potential. Here, the cumin and chili powder coat every bit of chicken and bean so each bite of these spicy chicken egg rolls delivers layered, smoky flavor. The Monterey Jack cheese melts into the filling, binding everything together with creamy richness. This southwest chicken egg roll recipe is all about balance — smoky, spicy, creamy, and crunchy in perfect harmony. For more fantastic chicken-based appetizers, browse our chicken recipes collection.
Perfected Texture. Here’s where my French training kicks in. The key to crispy chicken egg rolls that stay crunchy is twofold: first, the filling can’t be too wet — I drain and pat dry the corn and black beans. Second, the rolled egg rolls need a quick freeze (just 15 minutes) before hitting the oil. This firms up the wrapper and sets the seal, so nothing leaks out and the exterior fries up shatteringly crisp. Whether you’re making air fryer southwest egg rolls or deep-frying, this technique works every time. These homemade southwest egg rolls stay crispy for hours, making them ideal for parties and game days.
Foolproof & Fast. I’ve designed this easy southwest appetizer recipe to be absolutely beginner-friendly. The filling comes together in one bowl, and rolling the egg rolls is easier than you think — I’ll show you exactly how. Even first-time egg roll makers get perfect results with these chicken and black bean egg rolls. With a prep time of just 20 minutes and a cook time of 20 minutes, you can have a platter of golden, crispy southwest chicken egg rolls on the table in under an hour. Plus, they’re endlessly adaptable — bake them, air-fry them, or make them ahead. These truly are the best southwest egg roll recipe you’ll find.
Southwest Chicken Egg Rolls Ingredients
I love sourcing ingredients for my southwest chicken egg rolls from the Union Square Greenmarket in Manhattan — the corn in summer is impossibly sweet, and the bell peppers are always vibrant. But even from a regular grocery store, every ingredient here pulls its weight. Let me walk you through the southwest egg roll ingredients you’ll need and why each one matters.
Ingredients List
- 2 cups cooked chicken (shredded or chopped — rotisserie chicken works beautifully)
- 1 cup corn (drained and rinsed; fire-roasted corn adds incredible smoky depth)
- 1 cup black beans (drained and rinsed well)
- 1 cup fresh spinach (chopped)
- 1 cup diced red bell pepper (about 1 medium pepper)
- 1/4 cup diced jalapeño (de-seeded for milder heat, keep seeds for extra spice)
- 1/2 tablespoon ground cumin
- 1/2 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Monterey Jack cheese (shredded; can sub pepper jack for more heat)
- 1 package egg roll wrappers (20 wrappers, standard size)
Ingredient Spotlight
Chicken is the backbone of these southwest chicken egg rolls. I prefer using shredded rotisserie chicken for convenience and flavor — the dark meat adds juiciness. If cooking from scratch, poach chicken breasts with a bay leaf and garlic for the most tender results. Leftover grilled chicken works too and adds a lovely smokiness that complements the copycat Chili’s southwest egg rolls vibe.
Fire-roasted corn is my not-so-secret weapon. It adds a sweet, charred depth that elevates these chicken and black bean egg rolls from good to memorable. If you can’t find it, simply sauté regular corn in a dry skillet until charred in spots — it takes just 3 minutes and makes a huge difference in these spicy chicken egg rolls.
Monterey Jack cheese melts beautifully without becoming greasy, making it ideal for these crispy chicken egg rolls. It binds the filling while letting the other flavors shine. For a bolder kick, swap half with pepper jack — that extra heat is fantastic in these southwest chicken egg rolls.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Monterey Jack cheese | Pepper Jack | Adds heat, melts similarly |
| Chicken | Ground turkey or jackfruit (vegan) | Leaner; jackfruit mimics shredded texture |
| Egg roll wrappers | Lumpia wrappers (smaller) or rice paper (GF) | Lumpia: crispier; rice paper: chewier |
| Corn | Diced zucchini or hominy | Zucchini: milder; hominy: more texture |
How to Make Southwest Chicken Egg Rolls — Step-by-Step
Making southwest chicken egg rolls from scratch is easier than you’d think. I’ll guide you through each step with the precision I learned at Le Cordon Bleu and the warmth of my mother’s kitchen in Morocco. Let’s make these copycat Chili’s southwest egg rolls together.
Step 1: Prepare the Filling
In a large bowl, combine 2 cups cooked shredded chicken, 1 cup corn, 1 cup black beans, 1 cup chopped spinach, 1 cup diced red bell pepper, and 1/4 cup diced jalapeño. Toss everything together until evenly distributed. The spinach will wilt slightly when mixed with the warm chicken — that’s perfect. This colorful mixture is the heart of your southwest chicken egg rolls.
💡 Lora’s Pro Tip: Make sure your corn and black beans are thoroughly drained and patted dry. Any excess moisture will make the wrappers soggy before they even hit the oil. This is the most common mistake I see with homemade southwest egg rolls.
Step 2: Season and Bind
Add 1/2 tablespoon cumin, 1/2 tablespoon chili powder, 1 teaspoon salt, and 1/4 teaspoon black pepper to the chicken mixture. Stir until every piece is coated in the fragrant spices — the aroma at this point is incredible. Then stir in 2 cups of shredded Monterey Jack cheese. The cheese will act as the binder that holds your crispy chicken egg rolls together.
⚠️ Common Mistake to Avoid: Don’t skip the cheese or reduce it drastically — it’s the glue that prevents the filling from falling out as you roll and fry these southwest chicken egg rolls.
Step 3: Roll the Egg Rolls
Lay an egg roll wrapper on a clean surface with one point facing toward you (like a diamond). Place 2-3 tablespoons of filling in the center. Fold the bottom corner up over the filling, then fold in the two side corners tightly. Roll upward to seal, dipping your finger in water to moisten the top edge and press firmly. Place seam-side down on a baking sheet. Repeat with all 20 wrappers. These chicken and black bean egg rolls should be tightly rolled but not bursting.
💡 Lora’s Pro Tip: Don’t overfill! Too much filling will cause the wrappers to tear during frying. Use a light hand — 2 tablespoons is perfect for these southwest chicken egg rolls. I use a cookie scoop for consistent portions every time.
Step 4: Chill Before Cooking
Place the rolled southwest chicken egg rolls in the freezer for 15 minutes while you preheat your oil or oven. This step is non-negotiable in my kitchen — it firms up the wrappers, sets the seal, and guarantees that perfect shatter when you bite into these spicy chicken egg rolls.
⚠️ Common Mistake to Avoid: Skipping the freezer step leads to wrappers that unfold in hot oil. Even 10 minutes makes a difference for your homemade southwest egg rolls.
Step 5: Fry to Golden Perfection
Add oil to a large skillet until it’s about 1 inch deep. Heat over medium-high until it reaches 350°F (use a thermometer if you have one). Carefully add 4-5 southwest chicken egg rolls at a time, making sure they don’t touch. Fry for 2-3 minutes per side until deep golden brown. Transfer to a paper towel-lined plate. These crispy chicken egg rolls should be piping hot and irresistibly crunchy.
💡 Lora’s Pro Tip: Don’t crowd the pan — it drops the oil temperature and makes the wrappers greasy instead of crispy. Work in batches and let the oil come back to temperature between rounds. This is the key to perfect southwest chicken egg rolls.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Mix filling ingredients | 5 mins | Evenly combined, spinach slightly wilted |
| 2 | Season and add cheese | 2 mins | Spices fully incorporated, cheese evenly distributed |
| 3 | Roll egg rolls | 10 mins | Tight rolls, edges sealed, seam-side down |
| 4 | Freeze | 15 mins | Wrappers feel firm and cold to the touch |
| 5 | Fry or air-fry | 6-8 mins | Deep golden brown, oil reaches 350°F |
Serving & Presentation
I love serving these southwest chicken egg rolls on a large wooden board with several dipping sauces arranged in small bowls — it reminds me of the communal spreads my mother used to prepare in Morocco, where everyone gathers around and shares. The golden rolls look stunning against a rustic platter, and the contrast of colors from the sauces makes everything pop. For a touch of NYC sophistication, I sometimes drizzle a little cilantro lime crema over the top and scatter fresh cilantro leaves.
When I’m hosting a game day gathering or a casual dinner party, these easy southwest appetizer recipes are always the first thing to disappear. I like to serve them with a trio of dips — a cool ranch, a smoky chipotle mayo, and a tangy avocado lime crema. The coolness of the crema balances the heat from the jalapeño in these spicy chicken egg rolls, while the ranch adds a creamy, herby note that everyone loves. You can also pair them with a side of Mexican street corn salad or a simple black bean soup for a more substantial meal.
From my Paris training, I learned that presentation matters as much as taste. Arrange your southwest chicken egg rolls in a spoke pattern on a round platter, with the dipping sauce in the center. Garnish with lime wedges, a sprinkle of cotija cheese, and a few cilantro sprigs. The visual impact is huge, and your guests will be reaching for these homemade southwest egg rolls before you even set the platter down.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Mexican street corn salad, black bean soup, cilantro lime rice | Complementary southwest flavors, contrasting textures |
| Sauce / Dip | Avocado lime crema, smoky chipotle mayo, ranch dressing | Cools the heat, adds creaminess, enhances smoky notes |
| Beverage | Margarita, Mexican lager, iced hibiscus tea | Acidity cuts richness, bubbles refresh, tartness balances spice |
| Garnish | Lime wedges, cilantro, cotija cheese, pickled jalapeños | Brightens flavor, adds color, provides acidic contrast |
Make-Ahead, Storage & Reheating
Living in NYC means my schedule is always packed — between blogging, recipe testing, and exploring the city’s food scene, I need recipes that work ahead. These southwest chicken egg rolls are perfect for meal prep. I often assemble a double batch on Sunday, freeze half, and have them ready for busy weeknights or unexpected guests. They’re one of my most reliable easy southwest appetizer recipes for entertaining.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container with paper towel | Up to 3 days | Air fry at 350°F for 3-4 minutes to restore crispiness |
| Freezer (uncooked) | Freezer bag, separated by parchment | Up to 3 months | Fry from frozen at 325°F for 4-5 minutes per side |
| Make-Ahead | Baking sheet, covered | Up to 24 hours in advance | Assemble, refrigerate uncovered for 1 hour, then cover |
When reheating leftover southwest chicken egg rolls, never microwave them — the wrappers turn rubbery and sad. Instead, use an air fryer at 350°F for 3-4 minutes, or pop them in a 375°F oven for 8-10 minutes. They’ll come out nearly as crispy as the day you made them. For frozen uncooked crispy chicken egg rolls, don’t thaw — fry them directly from frozen, adding an extra minute per side. This method keeps the air fryer southwest egg rolls perfectly crunchy and the filling hot all the way through.
Variations & Easy Swaps
One of the things I love most about this southwest chicken egg roll recipe is how adaptable it is. Whether you’re feeding a crowd with dietary restrictions or just want to switch things up, these variations will keep your homemade southwest egg rolls exciting every time.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Air Fryer Southwest Egg Rolls | Cook in air fryer at 375°F for 8-10 mins | Lighter version, quick weeknight dinner | Easy (even less oil) |
| Baked Southwest Egg Rolls | Brush with oil, bake at 425°F for 15-20 mins | Healthier option, feeding a crowd | Easy (hands-off) |
| Vegetarian Southwest Egg Rolls | Replace chicken with extra black beans + sweet potato | Meatless Monday, vegetarian guests | Easy (same technique) |
Air Fryer Southwest Egg Rolls
For air fryer southwest egg rolls, preheat your air fryer to 375°F. Lightly brush or spray the frozen southwest chicken egg rolls with oil and place them in a single layer in the basket — don’t overcrowd. Cook for 8-10 minutes, flipping halfway through, until golden and crispy. The air fryer gives these crispy chicken egg rolls an incredibly crunchy exterior using a fraction of the oil. I love this method for busy weeknights when I want easy southwest appetizer recipes without the mess of deep-frying. The texture is remarkably close to the original — even my most skeptical friends can’t tell the difference.
Baked Southwest Egg Rolls
If you’re looking for baked southwest egg rolls, this method delivers satisfying crunch without the guilt. Preheat your oven to 425°F and line a baking sheet with parchment paper. Brush each southwest chicken egg roll lightly with oil (avocado oil works beautifully) and place them seam-side down. Bake for 15-20 minutes, flipping halfway, until the wrappers are golden and crisp. I tested this method extensively while developing this southwest egg roll recipe, and the trick is brushing — not spraying — the oil. A light, even coating ensures every surface crisps up evenly, giving you baked southwest egg rolls that rival the fried version. They’re perfect for party platters where you’re feeding a crowd.
Vegetarian Southwest Egg Rolls
For vegetarian chicken and black bean egg rolls, simply replace the chicken with an extra cup of black beans and add 1/2 cup of finely diced roasted sweet potato. The sweet potato brings a natural sweetness that complements the smoky spices beautifully — a trick I picked up from a vendor at the Union Square Greenmarket. These homemade southwest egg rolls are just as satisfying as the original, with the same great texture and flavor. You can also add roasted poblano peppers for extra depth. This version has become a favorite among my readers looking for meatless easy southwest appetizer recipes that don’t compromise on taste.
What are southwest chicken egg rolls made of?
Southwest chicken egg rolls are made with a flavorful filling of cooked shredded chicken, black beans, corn, chopped spinach, diced red bell pepper, and jalapeño, all seasoned with cumin, chili powder, salt, and pepper. Shredded Monterey Jack cheese binds the filling together, and the mixture is wrapped in egg roll wrappers before being fried, baked, or air-fried until golden and crispy. These copycat Chili’s southwest egg rolls are typically served with dipping sauces like ranch, avocado lime crema, or chipotle mayo. The combination of smoky spices, creamy cheese, and crunchy wrapper makes them an irresistible appetizer for any gathering.
How do you make southwest egg rolls crispy?
The secret to perfectly crispy chicken egg rolls lies in a few key steps. First, make sure your filling isn’t too wet — drain and pat dry the corn and black beans before mixing. Second, roll the egg rolls tightly and seal the edges with water so no moisture leaks out during cooking. Third — and this is the most important step — freeze the assembled southwest chicken egg rolls for at least 15 minutes before frying, baking, or air-frying. This firms up the wrapper and creates that shatteringly crispy exterior. For air fryer southwest egg rolls, a light brush of oil before cooking ensures even browning. Finally, fry at the right temperature (350°F for deep-frying) so the wrappers crisp up quickly without absorbing excess oil.
Can you bake southwest chicken egg rolls instead of frying?
Absolutely! Baking is a fantastic alternative for baked southwest egg rolls that are lighter but still delightfully crunchy. Preheat your oven to 425°F and line a baking sheet with parchment paper. Brush each southwest chicken egg roll lightly with oil — avocado or olive oil works well — and place them seam-side down on the prepared sheet. Bake for 15-20 minutes, flipping them halfway through, until the wrappers are golden brown and crispy. The key to success with baked southwest egg rolls is to brush rather than spray the oil, ensuring even coverage. This method works beautifully for this southwest egg roll recipe and yields rolls that are nearly as crunchy as their fried counterparts.
What dipping sauce goes with southwest egg rolls?
Several dipping sauces pair beautifully with southwest chicken egg rolls. My top recommendation is a cool avocado lime crema — blend ripe avocado with sour cream, fresh lime juice, and a pinch of salt for a creamy, tangy sauce that balances the smoky heat. A classic ranch dressing is always a hit, especially with a squeeze of lime stirred in. For more heat, try a smoky chipotle mayo made by mixing mayo with adobo sauce from canned chipotles. Another fantastic option is a cilantro-lime yogurt sauce, which adds freshness to these spicy chicken egg rolls. For an authentic touch, serve with salsa verde or a mango-habanero salsa for a sweet-spicy contrast that elevates these easy southwest appetizer recipes.
How do you make copycat Chili’s southwest egg rolls?
To make copycat Chili’s southwest egg rolls at home, start with a filling of cooked shredded chicken, black beans, corn, diced red bell peppers, jalapeño, and spinach. Season generously with cumin, chili powder, salt, and pepper — Chili’s version has a bold, smoky flavor profile. Add shredded Monterey Jack cheese to bind the mixture. Roll the filling tightly in egg roll wrappers, seal with water, and freeze for 15 minutes. Fry at 350°F until golden and crispy, about 2-3 minutes per side. The key difference in this southwest chicken egg roll recipe is the spice balance and the creamy interior. Serve with ranch dressing and salsa for the full restaurant experience that rivals the original copycat Chili’s southwest egg rolls.
Can I make southwest chicken egg rolls ahead of time?
Yes, making southwest chicken egg rolls ahead of time is a great strategy for entertaining. You can assemble the rolls completely, place them on a baking sheet, and refrigerate them uncovered for up to 24 hours before cooking. For longer storage, freeze the uncooked chicken and black bean egg rolls on a baking sheet until solid, then transfer to a freezer bag — they’ll keep for up to 3 months. Cook them directly from frozen, adding a couple of minutes to the cooking time. If you have leftovers, store cooked southwest chicken egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven to restore their signature crispiness.
Are southwest chicken egg rolls spicy?
These southwest chicken egg rolls have a mild to moderate heat level, depending on how you prepare them. The recipe calls for 1/4 cup of diced jalapeño with seeds removed, which adds a gentle warmth without overwhelming heat. The chili powder and cumin contribute more smoky depth than actual spiciness. If you prefer spicy chicken egg rolls, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the seasoning mix. For a milder version suitable for kids, simply omit the jalapeño entirely and add an extra 1/4 cup of diced red bell pepper for sweetness. This flexibility makes this southwest egg roll recipe perfect for any spice preference. The Monterey Jack cheese also helps mellow the heat beautifully.
What can I use instead of egg roll wrappers?
If you don’t have egg roll wrappers for this southwest chicken egg roll recipe, several alternatives work well. Lumpia wrappers (Filipino spring roll wrappers) are thinner and crisp up even more — they’re my favorite substitute for crispy chicken egg rolls. Wonton wrappers are smaller but perfect for making mini southwest chicken egg rolls as bite-sized appetizers. For a gluten-free option, use rice paper wrappers — they’ll give you a chewier texture that’s still delicious. Large flour tortillas can work for a burrito-style version, though the texture will be different. Each substitute changes the final texture slightly, but the delicious southwest egg roll ingredients inside will still shine. Adjust cooking times based on the wrapper you choose, as thinner wrappers cook faster.
How do I store leftover southwest chicken egg rolls?
Store leftover southwest chicken egg rolls in an airtight container lined with a paper towel to absorb excess moisture. They’ll keep in the refrigerator for up to 3 days. The most important thing is to let them cool completely before storing — any trapped steam will make the wrappers soggy. For best results, reheat your homemade southwest egg rolls in an air fryer at 350°F for 3-4 minutes or in a 375°F oven for 8-10 minutes. Avoid microwaving, as it makes the wrappers rubbery and tough. If you’ve made a big batch of these easy southwest appetizer recipes, you can also freeze the cooked southwest chicken egg rolls for up to 2 months — just reheat directly from frozen in the air fryer or oven for the best texture.
Can I use rotisserie chicken for southwest chicken egg rolls?
Absolutely — rotisserie chicken is my go-to shortcut for these southwest chicken egg rolls. It adds incredible flavor and saves time. Simply remove the skin, shred the meat, and you’re ready to go. Rotisserie chicken works beautifully in this southwest egg roll recipe because it’s already seasoned and the dark meat keeps the filling moist. For 2 cups of shredded chicken, you’ll need about half a large rotisserie chicken. This hack makes these copycat Chili’s southwest egg rolls even more accessible for busy weeknights. If you’re making air fryer southwest egg rolls with rotisserie chicken, just make sure the chicken is at room temperature before mixing so the filling doesn’t cool down the other ingredients too much. The convenience of rotisserie chicken makes these easy southwest appetizer recipes perfect for last-minute entertaining.
Share Your Version!
I absolutely love hearing how these southwest chicken egg rolls turn out in your kitchen! Did you fry them up for game day? Make air fryer southwest egg rolls for a quick weeknight treat? Or experiment with baked southwest egg rolls for a lighter twist? Leave a star rating and a comment below — your feedback helps other readers discover this southwest egg roll recipe and put their own spin on it.
Snap a photo of your homemade southwest egg rolls and share it on Instagram or Pinterest — tag me @ingredientidea so I can see your beautiful creations. I’m always inspired by how you all adapt these easy southwest appetizer recipes to your own tastes. And if you have a question about this southwest chicken egg roll recipe, drop it in the comments and I’ll answer personally. Your kitchen adventures make my day!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Lora 🧡
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Southwest Chicken Egg Roll
These Southwest Chicken Egg Rolls are loaded with flavorful chicken, corn, black beans, bell peppers and more – giving them delicious southwest flavors wrapped in a crispy egg roll wrapper in every bite!
Ingredients
- 2 cups cooked chicken* ((shredded or chopped))
- 1 cup corn ((drained and rinsed))
- 1 cup black beans ((drained and rinsed))
- 1 cup spinach ((chopped))
- 1 cup diced red bell pepper
- 1/4 cup diced jalapeno (de-seeded)
- 1/2 TBS cumin
- 1/2 TBS chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 2 cups Monterey jack cheese
- 1 package egg roll wrappers ((20 egg roll wrappers) )
Instructions
- Combine the chicken, corn, black beans, spinach, red pepper, and jalapeno in a large bowl. cumin, chili powder, salt and cayenne pepper in a large bowl.
- Add in the cumin, chili powder, salt, and pepper and stir it into the mixture.
- Stir in the shredded cheese.
- Lay out an egg roll wrapper on a clean surface with one of the points facing toward your body.
- Place 2-3 TBS filling in the middle of the egg roll.
- Roll the egg roll up according to the package directions. Fold the bottom corner up over the filling, fold in the 2 side corners tightly. Then continue to roll it up. Seal the edges by dipping your finger in water and pressing it along the edges and pressing them together. Placing them onto a baking sheet until needed
- Repeat with remaining filling and egg rolls.
- Place egg rolls into the freezer until oil, or oven is preheated.
- Add oil to a large skillet until it is about 1 inch thick. Heat it over medium high, or until it reaches 350 F.
- Add a few egg rolls to the pan at a time, making sure to give them space so they don't touch.
- Let the egg rolls cook for 2 to 3 minutes on each side, or until the wrappers are golden brown in color. Transfer them to a stack of paper towels, and repeat with additional egg rolls.
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Brush the egg rolls with oil and place them seam side down onto the prepared baking sheet.
- Bake for about 15 to 20 minutes, or until the egg rolls are golden, flipping them half way through baking.
- Serve with your choice of toppings.
Nutrition
- Calories: 126 kcal
- Sugar: 1 g
- Fat: 5 g
- Carbohydrates: 12 g
- Protein: 9 g
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