Southwest Chicken Egg Rolls Recipe

Roast and peel poblano

Char the poblano over a gas flame, under a broiler, or in a cast-iron skillet until skin is blackened on all sides, about 8–10 minutes. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel, remove seeds and stem, and finely dice the flesh.

Cook chicken

Season chicken breast with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes, then shred or finely dice into small pieces.

Combine filling

In a large bowl, combine shredded chicken, diced roasted poblano, corn, black beans, shredded Monterey Jack, finely diced red onion, chopped cilantro, remaining 1/2 tsp ground cumin, chili powder, 1 tsp salt, 1/4 tsp black pepper, and 1 tablespoon fresh lime juice. Mix until evenly distributed. Taste and adjust seasoning as needed. Let the mixture cool to room temperature (important so wrappers don't become soggy).

Prepare slurry

Whisk together 2 tablespoons flour and 2 tablespoons water to form a smooth paste (egg-wash substitute). Set near your work station.

Fill and roll egg rolls

Working with one egg roll wrapper at a time, place a wrapper diamond-side toward you on a clean surface. Spoon about 2–3 tablespoons of the cooled filling into the lower third of the wrapper, leaving a 1/2-inch border at the edges. Fold the bottom corner up over the filling, tuck in the left and right corners snugly, then roll toward the top corner to form a tight cylinder. Brush the top corner edge with the flour slurry to seal. Repeat with remaining wrappers and filling.

Fry (traditional method)

Pour about 1 cup vegetable oil into a heavy skillet (or enough to come ~1/2 inch up the sides) and heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles immediately when added. Fry egg rolls in batches, seam side down first, 2–3 minutes per side, turning so all sides are golden brown and crisp (about 6–8 minutes total). Transfer to a paper-towel-lined tray to drain.

Alternative baking method

Preheat oven to 425°F (220°C). Place assembled egg rolls seam-side down on a parchment-lined baking sheet. Lightly brush or spray each egg roll with oil. Bake 12–16 minutes, turning once halfway, until golden and crisp. Baking yields a slightly different texture but less oil.

Mix crema

In a small bowl whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons buttermilk, 1 teaspoon minced chipotle in adobo, 1/2 teaspoon adobo sauce, 1 teaspoon ranch seasoning, 1/2 teaspoon lime juice, and 1/4 teaspoon salt until smooth. Taste and adjust heat or acidity by adding more chipotle or lime juice. Chill until ready to serve.

Arrange hot egg rolls on a platter. Serve with a small bowl of chipotle ranch crema for dipping. Garnish with chopped cilantro and lime wedges. Makes 8 egg rolls; allow diners to squeeze lime over rolls if desired.