Directions:
Prepare the Filling:
In a large bowl, combine the finely chopped cooked chicken, shredded Monterey Jack cheese, drained and rinsed black beans, drained corn, diced red bell pepper, chopped baby spinach, thinly sliced scallions, and chopped pickled jalapenos.
Add the chili powder, ground cumin, garlic powder, onion powder, kosher salt, and black pepper. Mix well to combine all the ingredients.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond shape).
Spoon about 2 tablespoons of the filling mixture onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the left and right corners towards the center.
Roll the wrapper tightly away from you, sealing the top corner with a bit of water to keep it closed.
Repeat the process with the remaining filling and wrappers.
Heat the Oil:
In a large, deep skillet or pot, heat the peanut oil over medium-high heat until it reaches 350°F (175°C). Ensure there is enough oil to fully submerge the egg rolls.
Fry the Egg Rolls:
Carefully add a few egg rolls to the hot oil, seam side down, and fry for about 3-4 minutes, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.
Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining egg rolls.
Serve:
Serve the Southwest Egg Rolls hot, with your favorite dipping sauce.
Enjoy your delicious and crispy Southwest Egg Rolls!
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