Southwest chicken egg rolls (Printable Version)
Savory southwest egg rolls filled with chicken, black beans, corn, and melted Monterey Jack cheese.
# Ingredients Required:
→ Protein and Legumes
01 -
480 g cooked chicken, shredded or chopped
02 -
170 g black beans, drained and rinsed
→ Vegetables
03 -
165 g corn, drained and rinsed
04 -
30 g spinach, chopped
05 -
150 g red bell pepper, diced
06 -
40 g jalapeño, deseeded and diced
→ Spices and Seasonings
07 -
2.5 ml ground cumin
08 -
2.5 ml chili powder
09 -
5 ml salt
10 -
1.25 ml ground black pepper
→ Dairy
11 -
224 g Monterey Jack cheese, shredded
→ Wrappers
12 -
20 egg roll wrappers
# Guide to Cooking:
01 -
In a large bowl, combine shredded chicken, corn, black beans, spinach, diced red bell pepper, and jalapeño.
02 -
Incorporate ground cumin, chili powder, salt, and black pepper into the mixture, stirring thoroughly.
03 -
Fold in the shredded Monterey Jack cheese evenly throughout the filling.
04 -
Place one egg roll wrapper on a flat surface with a point toward your body. Spoon 30-45 ml filling into the center.
05 -
Fold the bottom corner over the filling, then tuck in both side corners tightly. Roll up firmly and seal edges by moistening and pressing together. Place on baking sheet.
06 -
Continue assembling remaining egg rolls with the rest of the filling and wrappers.
07 -
Place assembled egg rolls in the freezer until cooking oil or oven reaches appropriate temperature.
# Extra Suggestions:
01 -
Egg rolls can be baked at 200°C for 15-20 minutes or fried until golden brown. Adjust jalapeño quantity to preferred spice level. Serve with dipping sauces such as salsa, sour cream, or guacamole.