Mexican Chicken Egg Rolls offer a delicious twist on traditional egg rolls by adding a spicy and savory blend of Mexican flavors. These crispy snacks are perfect for any occasion, from game day to family gatherings. With a crispy outer layer and a flavorful filling, they are sure to be a hit with everyone.
Making Mexican Chicken Egg Rolls is a great way to enjoy a tasty snack or appetizer that combines the bold flavors of Mexican cuisine with the convenience of egg rolls. They are easy to prepare and can be customized based on your preferences. Plus, these egg rolls are a fun way to use leftover chicken, making them both practical and delicious.
To make Mexican Chicken Egg Rolls, follow these simple steps:
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1 tablespoon taco seasoning
- 1 package egg roll wrappers
- Oil for frying
Directions:
- In a large bowl, combine the shredded chicken, cheese, black beans, corn, bell pepper, onion, and taco seasoning. Mix well.
- Place an egg roll wrapper on a clean surface and spoon 2-3 tablespoons of the chicken mixture onto the center.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top with a little water.
- Heat oil in a deep pan over medium heat. Once hot, fry the egg rolls until golden brown and crispy, about 3-4 minutes on each side.
- Remove and drain on paper towels. Serve warm with salsa or guacamole.
To serve Mexican Chicken Egg Rolls, arrange them on a platter and offer some salsa or guacamole for dipping. They are wonderful served as an appetizer at parties or as a snack for movie night. You can also serve them alongside a fresh salad for a more complete meal.
If you have leftovers, store the Mexican Chicken Egg Rolls in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy again.
Here are a few tips to make your Mexican Chicken Egg Rolls even better:
- Make sure the filling is not too wet, as this can make it hard to seal the egg rolls properly.
- For extra crunch, use a mix of different cheeses.
- You can bake the egg rolls instead of frying by brushing them with oil and baking at 400°F (200°C) for about 20 minutes.
For a variation, you can add diced jalapeños or other veggies like zucchini or spinach to the filling for extra flavor and nutrition. You can also try different proteins like beef or tofu to suit your taste.
FAQs:
1. Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken is a great option for saving time, and it adds great flavor to the egg rolls.
2. Are Mexican Chicken Egg Rolls spicy?
The level of spiciness depends on the type of cheese and taco seasoning you use. If you prefer milder flavors, use less taco seasoning or a milder cheese.
3. Can I freeze the egg rolls?
Yes, you can freeze un-fried egg rolls. Place them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. When ready to eat, fry them directly from frozen, adding a couple of extra minutes to the cooking time.
Mexican Chicken Egg Rolls
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Delicious and crispy egg rolls filled with savory Mexican flavors – perfect for any occasion.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1 tablespoon taco seasoning
- 1 package egg roll wrappers
- Oil for frying
Instructions
- Combine the shredded chicken, cheese, black beans, corn, bell pepper, onion, and taco seasoning in a large bowl. Mix well.
- Place an egg roll wrapper on a clean surface and spoon 2-3 tablespoons of the chicken mixture onto the center.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top with a little water.
- Heat oil in a deep pan over medium heat. Once hot, fry the egg rolls until golden brown and crispy, about 3-4 minutes on each side.
- Remove and drain on paper towels. Serve warm with salsa or guacamole.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg
