Southwest Chicken Egg Rolls Recipe
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Test Kitchen Approved Recipe

This cultural mashup makes a dish that is equally perfect for a weeknight as it is for a party.

16 to 20 egg rolls

Active Prep: 25 min
Cook: 10 min


  • For egg rolls:

  • 1 avocado, diced
  • 1 bell pepper, diced
  • 2 cups shredded chicken
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup corn
  • 1/4 cup fresh cilantro, chopped
  • 1 Tbsp. Taco Seasoning
  • 1 (16 oz.) package egg wroll wrappers
  • For Santa Fe dipping sauce:

  • 3/4 cup mayonnaise
  • 1/4 cup ketchup
  • 1 Tbsp. Mild Chili Powder
  • 1 Tbsp. hot sauce
  • 2 tsp. lime juice

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For egg rolls: In a large bowl, mix together avocado, bell pepper, chicken, cheddar cheese, Monterey Jack cheese, corn, cilantro, and Taco Seasoning. Place an egg roll wrapper on a flat surface with one corner pointing towards you. Dip your finger in water and lightly wet the edges of the wrapper. Place 2 Tbsp. of filling in the middle of the wrapper and fold the nearest corner over the filling and pull back to make a tight roll. Fold the side corners toward the center and roll forward till you have a neat egg roll. Repeat with the rest of your wrappers. Avoid stacking filled rolls because the wrappers will begin to stick together.

In a large skillet, heat 1-inch of oil over medium-high heat to 345 degrees. Carefully place a few egg rolls at a time in the skillet and fry until golden brown, about 2 min. per side. Remove from oil and place on a plate lined with paper towels. 

For Sante Fe dipping sauce: In a small bowl, combine mayonnaise, ketchup, Mild Chili Powder, hot sauce, and lime juice. Serve alongside egg rolls.


Use any leftover filling to make Southwestern quesadillas. Make egg rolls ahead of time and fry just before serving. Alternatively, freeze and fry whenever you get a craving!

Sherry Humphrey



5 fl oz  

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