If you’re looking for a show-stopping appetizer or snack, these Chicken Southwest Egg Rolls are exactly what you need. Packed with bold, satisfying flavors, this recipe combines tender rotisserie chicken, sautéed vegetables, and a perfectly seasoned blend of spices. Wrapped in crispy egg roll wrappers and served with a creamy homemade buttermilk ranch, these egg rolls are a crowd-pleaser that’s sure to impress. Whether you’re hosting a gathering or just craving something irresistible, this recipe hits all the right notes.
The secret to these egg rolls lies in the balance of flavors and textures. The filling is a medley of savory rotisserie chicken, smoky cumin, a touch of heat from jalapeños, and the crunch of fresh vegetables like onion and red bell pepper. Black beans and corn add heartiness and a pop of color, while Bailee’s Kitchen All-Purpose Seasoning ties it all together with its signature blend. Melted Mexican blend cheese ensures each bite is indulgent, cheesy, and satisfying.
The real standout, though, is the crispy golden exterior. Frying the egg rolls at the perfect temperature ensures a light and crunchy shell that contrasts beautifully with the flavorful filling. Dip these golden pockets into the creamy, tangy buttermilk ranch, and you’ll have a recipe that’s impossible to resist. It’s an easy-to-make, shareable dish that elevates any meal or event, proving that a little effort in the kitchen can create something truly spectacular.
Southwestern Chicken Egg Rolls
Ingredients
- 1 rotisserie chicken skin removed and chopped into bite-sized pieces
- 1 onion diced
- 2 jalapeños diced
- 1 red bell pepper diced
- 4 cloves of garlic minced
- 1 can of corn drained
- 1 can of black beans drained and rinsed
- 1 tablespoon of Bailee’s Kitchen All-Purpose Seasoning
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 2 cups Mexican blend shredded cheese
- 20 egg roll wrappers
- Frying oil
Buttermilk Ranch:
- 1 package buttermilk ranch dressing mix
- 1 cup buttermilk
- 1 cup mayonnaise
Instructions
Prepare the Filling:
- Sauté the onion, jalapeños, red bell pepper, and garlic in avocado oil over medium heat for about 5 minutes or until softened.
- Add the chicken, corn, black beans, Bailee’s Kitchen All-Purpose Seasoning, chili powder, and cumin. Toss to coat evenly.
- Transfer the mixture to a bowl and fold in the shredded cheese.
Assemble the Egg Rolls:
- Heat frying oil to 325°F.
- Place ¼ cup of the filling in the center of an egg roll wrapper.
- Fold in the edges, roll up the bottom, and brush a little water along the top edge to help seal the wrapper.
- Continue rolling to seal completely.
Fry the Egg Rolls:
- Place the egg rolls seam-side down in the hot oil.
- Fry for 1-2 minutes per side or until golden brown and crispy.
- Transfer to a wire rack to drain and cool.
Make the Buttermilk Ranch:
- Whisk together the buttermilk, mayonnaise, and buttermilk ranch dressing mix.
- Chill in the refrigerator for at least 20 minutes to allow flavors to blend.
- Serve the egg rolls hot with buttermilk ranch for dipping.