Go Back

Southwest Egg Rolls

Created by Stacey
If you have leftovers from Taco Tuesday this recipe is for you! This recipe makes 10-11 Egg Rolls
Print Recipe

Ingredients
  

  • Egg Roll Wrappers
  • 1 C Cooked Chicken Breast seasoned with 1 t Taco Seasoning
  • 1 t Diced Jalapeño
  • ¼ c Black Beans
  • ¼ c Corn
  • 1 T Diced Red Onion
  • ¼ c Diced Red Pepper
  • ¼ c Shredded Cheese

Instructions
 

  • In a bowl add all ingredients and stir to combine
  • Lay your egg wrapper onto your cutting board
  • Spread ¼ c of the chicken mixture in the center of your eggroll wrapper, leaving space around the edges
  • Fold up the bottom of the wrapper, then fold in the sides and roll it up leaving a triangle at the top
  • Brush water onto the triangle piece and finish rolling, sealing the edges of the triangle to the egg roll.
  • Set on a parchment lined baking sheet
  • Once you have rolled all of your egg rolls, either cook fresh or freeze.
  • To freeze , place the egg rolls onto a parchment paper lined baking sheet making sure the egg rolls are not touching. Once the egg rolls have frozen solid, place into a freezer bag.
  • If you are cooking these fresh either fry in a pan of oil until the egg rolls are browned on both sides or Air Fry at 400 degrees for 8-10 minutes flipping the egg rolls at the 5-minute mark.
  • If you are cooking these from frozen, thaw on the counter for 30 minutes OR air fry at 325 for 3 minutes then bump up the temperature to 400 and cook for 8-10 more minutes, flipping halfway through the cooking time.
  • Once the egg rolls have cooled slightly serve with Avocado Crema and Enjoy