Go Back
baileeskitchen@gmail.com

Southwestern Chicken Egg Rolls

These Chicken Southwest Egg Rolls are bursting with flavor and so easy to make. Tender chicken, fresh veggies, beans, and cheese come together in a crispy egg roll wrapper for a snack everyone will love. Seasoned to perfection with Bailee’s Kitchen All-Purpose Seasoning, every bite is bold and satisfying.
The creamy buttermilk ranch takes these egg rolls to the next level. It’s the perfect dip to balance the spice and crunch. Whether for a party, game day, or a quick snack, these egg rolls are a hit. Crispy, cheesy, and downright delicious—this recipe is a must-try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 20 Egg Rolls
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method

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

Method
 

Prepare the Filling:
  1. Sauté the onion, jalapeños, red bell pepper, and garlic in avocado oil over medium heat for about 5 minutes or until softened.
  2. Add the chicken, corn, black beans, Bailee's Kitchen All-Purpose Seasoning, chili powder, and cumin. Toss to coat evenly.
  3. Transfer the mixture to a bowl and fold in the shredded cheese.
Assemble the Egg Rolls:
  1. Heat frying oil to 325°F.
  2. Place ¼ cup of the filling in the center of an egg roll wrapper.
  3. Fold in the edges, roll up the bottom, and brush a little water along the top edge to help seal the wrapper.
  4. Continue rolling to seal completely.
Fry the Egg Rolls:
  1. Place the egg rolls seam-side down in the hot oil.
  2. Fry for 1-2 minutes per side or until golden brown and crispy.
  3. Transfer to a wire rack to drain and cool.
Make the Buttermilk Ranch:
  1. Whisk together the buttermilk, mayonnaise, and buttermilk ranch dressing mix.
  2. Chill in the refrigerator for at least 20 minutes to allow flavors to blend.
  3. Serve the egg rolls hot with buttermilk ranch for dipping.