When you’re craving a flavorful, crispy snack or appetizer, these Southwest chicken rolls hit the spot. Packed with seasoned chicken, black beans, corn, bell peppers, and gooey cheese, every bite bursts with bold, Southwest-inspired flavors. Perfect for parties, game days, or casual weeknight dinners, these rolls are simple to make yet impressive enough to wow a crowd.
The beauty of this recipe lies in its versatility. Whether baked or fried, these chicken rolls are wonderfully crispy on the outside while remaining savory and moist on the inside. You can serve them with a variety of dips like ranch, salsa, or guacamole for an extra kick.
If you’ve been looking for a fun way to use up leftover chicken or experiment with Southwest flavors, these chicken rolls are a must-try. Let’s dive into how you can create these crispy delights in your own kitchen!
Why You Will Love Making This Recipe
- Easy to Make: The ingredients are straightforward, and the process is beginner-friendly.
- Bursting with Flavor: Each roll is packed with seasoned chicken, veggies, and cheese for a delicious bite every time.
- Perfect for Any Occasion: These rolls work equally well as a snack, appetizer, or main dish.
- Customizable: Adjust the fillings to suit your taste preferences or dietary needs.
- Kid-Friendly: Kids will love the crispy texture and cheesy filling!
These Southwest chicken rolls are a fun twist on traditional appetizers. The seasoned chicken brings a smoky and savory flavor, while the combination of black beans, corn, and bell peppers adds a delightful crunch and sweetness. The melted cheese ties it all together, making each bite irresistible.
Whether you’re hosting a party, feeding a hungry family, or just looking for a quick and satisfying snack, this recipe has you covered. Plus, you can easily double the batch to freeze some rolls for later, ensuring you always have a delicious option on hand.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (or spray for baking)
Equipment Used
- Mixing bowls
- Spoon or spatula
- Baking sheet (if baking)
- Large skillet (if frying)
- Pastry brush (for sealing)
Directions & Instructions
- Prepare the Filling:
In a large mixing bowl, combine the shredded chicken, cheddar cheese, black beans, corn, red and green bell peppers, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Mix until well combined. - Assemble the Rolls:
Lay an egg roll wrapper on a flat surface, with one corner pointing toward you (like a diamond). Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with the remaining wrappers and filling. - Fry the Rolls:
Heat about 1 inch of oil in a skillet over medium heat. Fry the rolls in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.For Baking: Preheat the oven to 400°F (200°C). Place the rolls on a baking sheet lined with parchment paper. Lightly spray with oil and bake for 15-20 minutes, flipping halfway, until golden brown.
- Serve:
Serve warm with your favorite dipping sauce, such as salsa, guacamole, or ranch dressing.
Nutritional Information
- Calories: 200 per roll (fried)
- Protein: 14g
- Carbohydrates: 18g
- Fat: 8g
- Fiber: 2g
- Sugar: 1g
- Sodium: 350mg
Prep Time and Cook Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Option: Replace the chicken with extra black beans or sautéed mushrooms.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to the filling.
- Cheese Swap: Use Monterey Jack, Pepper Jack, or mozzarella instead of cheddar.
- Taco-Style: Add a dollop of sour cream and salsa inside the roll before wrapping.
Frequently Asked Questions
1. Can I make these rolls ahead of time?
Yes! Assemble the rolls and store them in an airtight container in the refrigerator for up to 24 hours before cooking.
2. Can I freeze the rolls?
Absolutely. Place the assembled rolls on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
3. What dipping sauces pair well with these rolls?
Salsa, guacamole, ranch dressing, or a Southwest-style dipping sauce are all excellent choices.
4. Can I air-fry these rolls?
Yes! Air-fry the rolls at 375°F (190°C) for 10-12 minutes, flipping halfway through, until golden and crispy.
Pro Tips By Elisa
- Don’t overfill the rolls to prevent them from breaking during cooking.
- Use a damp cloth to cover unused egg roll wrappers to keep them from drying out.
- For extra crispiness, double-fry the rolls by frying them briefly, letting them cool, and frying again.
- Always test the oil temperature with a small piece of wrapper to ensure it’s hot enough before frying.
Serving Suggestions
Serve these Southwest chicken rolls as an appetizer or snack at parties and game nights. Pair them with a fresh green salad for a lighter meal, or enjoy them with rice and beans for a hearty dinner. A cold glass of iced tea or a margarita makes the perfect beverage accompaniment!
Easy and Crispy Southwest Chicken Rolls Recipe
Equipment
- Mixing bowls
- Spoon or spatula
- Baking sheet (if baking)
- Large skillet (if frying)
- Pastry brush (for sealing)
Ingredients
- 2 cups cooked chicken shredded
- 1 cup shredded cheddar cheese
- 1/2 cup black beans drained and rinsed
- 1/2 cup corn kernels fresh, frozen, or canned
- 1/4 cup red bell pepper diced
- 1/4 cup green bell pepper diced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 egg roll wrappers
- 1 egg beaten (for sealing)
- Oil for frying or spray for baking
Instructions
- Prepare the Filling:
- In a large mixing bowl, combine the shredded chicken, cheddar cheese, black beans, corn, red and green bell peppers, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Mix until well combined.
- Assemble the Rolls:
- Lay an egg roll wrapper on a flat surface, with one corner pointing toward you (like a diamond). Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with the remaining wrappers and filling.
- Fry the Rolls:
- Heat about 1 inch of oil in a skillet over medium heat. Fry the rolls in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- For Baking: Preheat the oven to 400°F (200°C). Place the rolls on a baking sheet lined with parchment paper. Lightly spray with oil and bake for 15-20 minutes, flipping halfway, until golden brown.
- Serve:
- Serve warm with your favorite dipping sauce, such as salsa, guacamole, or ranch dressing.
Notes
Use a damp cloth to cover unused egg roll wrappers to keep them from drying out.
For extra crispiness, double-fry the rolls by frying them briefly, letting them cool, and frying again.