Description
Crispy Mexican chicken egg rolls deliver a spicy fusion of zesty flavors and crunchy textures. Packed with shredded chicken, peppers, and melted cheese, these appetizers blend traditional Mexican ingredients with Asian-inspired wrapping techniques for an irresistible party snack.
Ingredients
Scale
Main Protein & Vegetables:
- 2 cups (480 ml) cooked chicken, shredded
- 1 cup (240 ml) black beans, rinsed and drained
- 1 cup (240 ml) corn kernels
- ½ cup (120 ml) diced red bell pepper
- 1 jalapeño, finely diced (optional)
Cheese & Seasonings:
- 1 cup (240 ml) shredded cheddar cheese
- ¼ cup (60 ml) chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Wrapping & Dipping:
- 12 egg roll wrappers
- Vegetable oil for frying
- ½ cup (120 ml) sour cream
- ¼ cup (60 ml) salsa
- 1 tablespoon lime juice
- ¼ teaspoon ground cumin
Instructions
- In a spacious mixing bowl, thoroughly combine shredded chicken, black beans, sweet corn kernels, shredded cheddar cheese, finely diced red bell pepper, freshly chopped cilantro, minced jalapeño, ground cumin, chili powder, kosher salt, and freshly ground black pepper until ingredients are evenly distributed.
- Position an egg roll wrapper diagonally on a clean work surface, with one corner pointing toward you. Place 2-of the prepared filling precisely in the center of the wrapper.
- Carefully fold the bottom corner over the filling, then gently tuck in both side corners to create a secure envelope-like shape. Roll the wrapper upward tightly, ensuring a compact and sealed configuration.
- Use a small amount of water to moisten the final corner, which will help seal the egg roll and prevent unraveling during cooking. Repeat the wrapping process until all filling is utilized.
- Heat vegetable oil in a deep skillet or heavy-bottomed saucepan to 350°F (175°C), monitoring temperature with a cooking thermometer for consistent results.
- Gently lower the prepared egg rolls into the hot oil, cooking 3-4 rolls simultaneously to maintain optimal oil temperature. Fry for 2-3 minutes per side until they achieve a rich golden-brown exterior and crispy texture.
- Remove egg rolls using a slotted spoon or spider strainer, allowing excess oil to drain on a wire rack lined with paper towels.
- Create a zesty dipping sauce by whisking together smooth sour cream, chunky salsa, fresh lime juice, and a pinch of ground cumin until well combined.
- Serve the piping hot egg rolls immediately alongside the prepared dipping sauce, garnishing with additional chopped cilantro if desired.
Notes
- Elevate your appetizer game with these zesty Mexican-inspired egg rolls that blend traditional flavors in a crispy wrapper.
- Prep everything beforehand to streamline the cooking process and ensure each roll is perfectly assembled.
- Handle raw ingredients carefully, washing hands and surfaces to prevent cross-contamination during preparation.
- Choose fresh, high-quality ingredients like tender chicken and crisp vegetables for maximum flavor impact.
- Store leftover filling in an airtight container in the refrigerator for up to three days, perfect for quick future snacks.
- Customize heat levels by adjusting jalapeño quantity or using milder pepper varieties for sensitive palates.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 100 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg