Loaded Southwest Chicken Spring Rolls

These Southwest Loaded Chicken Spring Rolls are packed with flavorful ingredients. This recipe makes the perfect appetizer or finger food with a lot of southwestern flair!

Do you like eating with your hands? We do too! In honor of the Chinese New Year, it’s the year of the rooster (if you didn’t know) and we’re making a batch of Southwest Loaded Chicken Spring Rolls! You won’t believe just how easy it is to make these little bundles of yummy joy. And I love the spin on the classic Chinese spring, but instead of typical Asian ingredients, we threw in all the makings of the North American Southwest. How cool is that?

Here are a few things to know about these spring rolls. First, kids and adults find them totally irresistible. Second, they are so easy to make. Thirdly, once you taste them, everyone will be begging for you to make them again.

Another great thing about this recipe is that it is so much getting the getting friends and family involved! So, whether it’s a girl’s night in, a sleepover for the kiddies or whatever, having a few extra hands on deck makes for a great time. Plus, in the end, everyone gets to eat them. Talk about a delicious payoff! Work hard, eat harder! Sounds just about perfect to me!

Loaded Southwest Chicken Spring Rolls Recipe

Would you look at all of these wonderful colors? Let me tell ya’ I had an impossibly hard restraining myself from grabbing a spoon and just diggin’ in! Start by preheating the oven to a whopping 425°. Yes, that’s a lot of heat, but nothing compared to the sun. Into a bowl add one can of whole kernel corn, red chili beans, green chiles, Mexican shredded cheese, cilantro, green onions, red and green bell peppers, Mexican-style chili powder, smoked ground red jalapeños, cumin, shredded chicken, and crispy bacon.

That’s it! Now, gently mix all of the ingredients together and just look at all of the scrumptious colors!

Ingredients:

• 15.25 ounce can of whole kernel corn, drained
• 16 ounce can red chili kidney beans, rinsed
• 6 strips crispy thick-cut bacon, crumbled
• 4 ounce can green chilies
• 2 cups Mexican blend shredded cheese
• 1 large chicken breast, baked and run through a food processor
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green  bell pepper
• 3/4 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon Mexican-style chili powder
• 2 eggs
• 1 tablespoon light olive oil
• 12 Spring roll wrappers
• a small bowl of warm water

Directions:

1. Fry 6 strips of thick-cut bacon until crispy, and set aside
2. Thaw one 1 package  (25 count) of small spring rolls.
3. Prepare all of your vegetables and mix with the whole kernel corn, red kidney beans, green chilies, cheese, shredded chicken, and chopped bacon.
4. Place a spring roll wrapper on a clean work surface like a cutting board or counter top. Place a 1 1/2 tablespoons of filling into the center of a spring roll wrapper. Dip a finger into warm water and rub it along the edges. Bring the two opposing corners together until they meet but do not overlap. Bring the bottom corner up. The folds should resemble an envelope at this point. Using your thumbs begin rolling the spring rolls away from you towards the top corner. Keep tucking the contents under and roll until you get to the top. Brush the surface of the baking sheet with a bit of oil to prevent sticking. Place spring rolls seam-side down. Repeat the process until you get as many spring rolls as you want.
5. Next, crack two eggs into a measuring cup or small bowl, add a single tablespoon of olive oil and whisk thoroughly.
6. Using a brush, coat the top of each spring roll. This will aid in browning the top.
7. Place spring roll on the center rack of a preheated 425° Fahrenheit. Bake for fifteen (15) minutes. If the top is browning too quickly place a sheet of foil over them and continue cooking.
8. When finished remove spring rolls from the oven, allow them to cool. Serve with taco sauce, salsa verde, or Picante sauce. 

Printable Recipe for Loaded Southwest Chicken Spring Rolls

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5 from 1 vote

Southwest Loaded Chicken Spring Rolls

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 25

Author D. Durand Worthery

Ingredients

• ▢ 5.25 ounce can whole kernel corn drained
• ▢ 16 ounce can red chili kidney beans rinsed
• ▢ 6 strips crispy thick-cut bacon crumbled
• ▢ 4 ounce can green chilies
• ▢ 2 cups Mexican blend shredded cheese
• ▢ 1 large chicken breast baked and run through a food processor
• ▢ 1/4 cup chopped red bell pepper
• ▢ 1/4 cup chopped green bell pepper
• ▢ 3/4 teaspoon ground cumin
• ▢ 1 teaspoon sea salt
• ▢ 1/2 teaspoon Mexican-style chili powder
• ▢ 2 eggs
• ▢ 1 tablespoon light olive oil
• ▢ 12 Spring roll wrappers
• ▢ a small bowl of warm water

Instructions

• Prep work. Fry 6 strips of thick-cut bacon until crispy, and set aside
• Thaw one (1) twenty-five (25) count package of small spring rolls.
• Prepare all of your vegetables and mix with the whole kernel corn, red kidney beans, green chilies, cheese, shredded chicken, and chopped bacon.
• Place a spring roll wrapper on a clean work surface like a cutting board or counter top. Place a 1 1/2 tablespoons of filling into the center of a spring roll wrapper. Dip a finger into warm water and rub it along the edges. Bring the two opposing corners together until they meet but do not overlap. Bring the bottom corner up. The folds should resemble an envelope at this point. Using your thumbs begin rolling the spring rolls away from you towards the top corner. Keep tucking the contents under and roll until you get to the top.
• Brush the surface of the baking sheet with a bit of oil to prevent sticking. Place spring rolls seam-side down. Repeat the process until you get as many spring rolls as you want.
• Next, crack two eggs into a measuring cup or small bowl, add a single tablespoon of olive oil and whisk thoroughly.
• Using a brush coat the top of each spring roll, this will aid in browning the top.
• Place spring roll on the center rack of a preheated 425° Fahrenheit. Bake for fifteen (15) minutes. If the top is browning too quickly place a sheet of foil over them and continue cooking. When finished remove spring rolls from the oven, allow them to cool.
• Serve with taco sauce, salsa verde, or Picante sauce. Enjoy.

More Southwest Inspired Recipes:

Southwest Ranch Tortellini Salad

Southwestern Fiesta Chicken Salad

Southwest Stuffed Peppers

Southwest Shrimp Salad with Spicy Honey-Lime Dressing

Southwest Frittata with Chicken

Southwestern Quinoa Salad