Description
These Southwest Egg Rolls are packed with shredded chicken, colorful veggies, black beans, and bold spices, all wrapped in a crispy shell. They’re perfect for parties, game days, or as a delicious appetizer. Pair them with a sweet and tangy dipping sauce for an explosion of flavors!
Ingredients
Units
Scale
For the Egg Rolls:
- 2 cups shredded chicken
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup organic corn
- 1/2 cup carrots, diced
- 1 cup black beans
- 1 cup cooked rice
- 1 tablespoon minced garlic
- 2 tablespoons parsley, diced
- 1 teaspoon garlic salt
- 1 teaspoon seasoned salt
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 tablespoons tomato paste
- 1/4 cup water
- 1 tablespoon brown sugar
- 1 package wonton wrappers
For the Dipping Sauce:
- 1/2 cup tomato paste
- 1 cup water
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 3 tablespoons honey
- 2 tablespoons molasses
- 3 tablespoons Asian sweet chili sauce
Instructions
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Prepare the Filling:
- In a skillet, heat olive oil and butter over medium heat.
- Add onion, red and green bell peppers, corn, carrots, black beans, and garlic. Sauté until tender.
- Stir in the shredded chicken and cooked rice; heat through.
-
Make the Sauce for the Filling:
- In a saucepan, combine tomato paste, water, chili powder, cumin, garlic salt, seasoned salt, brown sugar, and parsley.
- Simmer until thick and bubbly. Remove from heat and mix into the chicken and vegetable filling. Let cool for 15 minutes.
-
Make the Dipping Sauce:
- In another saucepan, combine all sauce ingredients and heat until thick and well blended. Let cool.
-
Assemble the Egg Rolls:
- Place two wonton wrappers on a work surface.
- Spoon about 2 tablespoons of the filling into the center of each wrapper.
- Fold in all four edges, then roll tightly. Brush the edge with water to seal.
- Repeat until all wrappers are filled (makes 12-14 rolls).
-
Freeze the Egg Rolls:
- Place the egg rolls on a parchment-lined tray and freeze for 30 minutes.
- Transfer to a Ziploc bag and freeze for at least 2 hours or overnight.
-
Fry the Egg Rolls:
- Heat oil in a deep fryer or large pot (fill no more than ⅓ full).
- Fry the egg rolls for 3-5 minutes per side until golden brown.
- Drain on paper towels.
-
Serve:
- Slice the egg rolls in half and serve with the dipping sauce. Enjoy!
Nutrition
- Serving Size: 1 egg roll
- Calories: 290 kcal
- Sugar: 6g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg