This Southwest Eggrolls Wrap recipe is based on one from Chili's. It has spicy chicken, black beans, corn, and cheese, all wrapped up in a crispy egg roll wrapper. It's a great snack or appetizer for any event.
Ingredients: 4 egg roll wrappers. 1 cup cooked chicken breast, diced. 1/2 cup black beans, drained and rinsed. 1/2 cup corn kernels. 1/4 cup diced red bell pepper. 1/4 cup diced green onions. 1/4 cup shredded Monterey Jack cheese. 1/4 cup chopped fresh cilantro. 1/2 teaspoon chili powder. 1/4 teaspoon cumin. 1/4 teaspoon garlic powder. Salt and pepper to taste. Vegetable oil for frying. Sour cream and salsa for dipping.
Instructions: In a mixing bowl, combine the diced chicken, black beans, corn, red bell pepper, green onions, Monterey Jack cheese, chopped cilantro, chili powder, cumin, garlic powder, salt, and pepper. Mix well to combine all the ingredients. Lay out one egg roll wrapper on a clean surface, with one corner pointing towards you. Place a generous spoonful of the Southwest filling mixture in the center of the wrapper. Fold the bottom corner of the wrapper up over the filling, then fold in the sides, and roll it up tightly, sealing the edge with a little water to ensure it sticks together. Repeat the process for the remaining wrappers and filling. In a deep skillet or pot, heat enough vegetable oil for frying over medium-high heat to reach 350F 175C. Carefully place the egg rolls in the hot oil and fry for 3-4 minutes, or until they turn golden brown and crispy. You may need to fry them in batches to avoid overcrowding the pan. Remove the egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve the Chili's Southwest Eggrolls wraps hot with sour cream and salsa for dipping. Enjoy your delicious homemade Southwest Eggrolls wrap!
