Name: Crispy Chicken and Veggie Egg Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup finely chopped cooked chicken; 1 cup shredded Monterey Jack cheese; ¾ cup canned black beans, drained and rinsed; ¾ cup canned corn, drained; ¾ cup small-diced red bell pepper; ½ cup finely chopped fresh baby spinach; 2 scallions, thinly sliced; 1 tablespoon chopped pickled jalapenos; 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon kosher salt; ½ teaspoon black pepper; Egg roll wrappers; Peanut oil for frying

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If you love crispy, flavorful bites with a delicious blend of chicken, fresh veggies, and melted cheese, these Chicken and Veggie Egg Rolls are a game changer. Perfectly crunchy on the outside and packed with a vibrant, savory filling inside, these egg rolls make an irresistible appetizer, snack, or even a main dish. Whether you’re cooking for family or entertaining guests, they’re easy to prepare and a guaranteed crowd-pleaser.

Crispy Chicken and Veggie Egg Rolls

Why You’ll Love This Recipe

This recipe strikes the perfect balance of hearty and fresh with chicken, black beans, corn, bell peppers, and spinach all wrapped in a crispy shell. The pickled jalapenos add a subtle tang and heat, while the Monterey Jack cheese melts into gooey goodness. Frying them up golden brown creates a satisfyingly crunchy texture, making every bite delightful. Plus, they’re great for make-ahead parties or a fun weekend cooking project!

Ingredients

1 cup finely chopped cooked chicken
1 cup shredded Monterey Jack cheese
¾ cup canned black beans, drained and rinsed
¾ cup canned corn, drained
¾ cup small-diced red bell pepper
½ cup finely chopped fresh baby spinach
2 scallions, thinly sliced
1 tablespoon chopped pickled jalapenos
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon black pepper
Egg roll wrappers
Peanut oil for frying

tip: you can find a full list of ingredients and measurements in the recipe card below.

Instructions

In a large bowl, combine the chicken, shredded cheese, black beans, corn, red bell pepper, spinach, scallions, jalapenos, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
Fill a small bowl with water for sealing the egg rolls.
Heat peanut oil in a deep fryer or a Dutch oven to 375°F (190°C). Use enough oil to submerge the egg rolls, about 3-4 inches deep.
On a clean surface, place one egg roll wrapper with a corner facing you like a diamond. Spoon about ¼ cup of the filling mixture into the bottom middle of the wrapper.
Roll the bottom corner tightly over the filling, then fold in the left and right sides. Moisten the top corner with water using your fingertip, then continue rolling tightly until sealed.
Place the wrapped egg rolls on a parchment-lined baking sheet.
Once the oil is hot, fry the egg rolls in batches without overcrowding the pan. Fry each side for 2-3 minutes or until golden brown and crispy.
Remove the cooked egg rolls with a slotted spoon and place them on paper towels to drain excess oil. Then transfer to a wire rack over a sheet pan to stay crunchy.
Repeat until all egg rolls are fried.
Cut diagonally and serve hot with avocado ranch or your favorite dipping sauce.

Variations

Swap chicken with cooked ground turkey or beef for different protein options.
Use spinach or kale based on your preference or seasonal availability.
Add shredded carrots or finely chopped mushrooms for extra veggies.
Bake instead of frying for a lighter version — brush wrappers with oil and bake at 400°F until golden and crispy.
Serve with spicy sriracha mayo or sweet chili sauce for dipping.

Heating and Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10-15 minutes to restore crispiness, or pop them in the air fryer for a few minutes. Avoid microwaving as it can make the wrappers soggy.

Frequently Asked Questions

Can I use fresh chicken instead of cooked?

Yes, just cook the chicken fully before chopping it finely for the filling.

Are egg roll wrappers gluten-free?

Most store-bought egg roll wrappers contain wheat flour. Look for gluten-free wrappers if needed.

What oil is best for frying egg rolls?

Peanut oil is ideal because of its high smoke point, but vegetable or canola oil works well too.

Can I freeze these egg rolls?

Yes! Freeze uncooked, wrapped egg rolls on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding a couple of extra minutes to cooking time.

How do I prevent egg rolls from bursting during frying?

Don’t overfill the wrappers and make sure to seal the edges well with water.

Can I bake these egg rolls instead of frying?

Absolutely! Brush the wrappers with oil and bake at 400°F for 15-20 minutes until crisp and golden.

Can I prepare these egg rolls ahead of time?

Yes, wrap them and refrigerate for up to 24 hours before frying.

What dipping sauces go well with these egg rolls?

Avocado ranch, sweet chili sauce, soy sauce, or spicy mayo are all excellent choices.

How do I make sure the filling isn’t soggy?

Drain canned beans and corn well, and squeeze any excess moisture from spinach.

Can I make these vegan?

Replace chicken and cheese with tofu or vegan cheese alternatives and double the veggies.

Conclusion

These crispy chicken and veggie egg rolls bring together bold flavors and textures in every bite. They’re easy to make, full of wholesome ingredients, and sure to impress anyone at your table. Whether as an appetizer or a fun main course, this recipe offers a satisfying crunch and rich, savory filling you’ll want to make again and again.