Southwestern Chicken Spring Rolls Recipe

Prepare chicken

If not already cooked, poach or roast two boneless skinless chicken breasts (about 1 lb) until internal temperature reaches 165°F / 74°C, then allow to cool and shred. Use store-bought rotisserie chicken if desired.

In a large bowl, combine shredded chicken, black beans, thawed corn, diced red bell pepper, and diced red onion.

Add chopped cilantro, lime juice, ground cumin, chili powder, salt, and black pepper. Mix until evenly distributed.

Soften the cream cheese (room temperature or 15–20 seconds in microwave). Fold the cream cheese into the chicken mixture until well combined — this helps bind the filling so it stays inside the rolls.

In a medium bowl, mash the ripe avocados to a chunky consistency with a fork.

Stir in diced tomato, red onion, chopped cilantro, lime juice, salt, and ground cumin. Taste and adjust seasoning. Cover with plastic wrap touching the surface to minimize browning and refrigerate until ready to serve.

Combine diced tomatoes, minced jalapeño, red onion, chopped cilantro, lime juice, and salt in a small bowl. Stir and let sit 10–15 minutes for flavors to meld. Keep chilled until serving.

Prepare a cornstarch slurry to seal wrappers by mixing 1 tsp cornstarch with 1 tbsp cold water in a small dish; set aside.

Lay a spring roll wrapper or tortilla on a clean surface with one corner facing you (diamond shape). Place about 3 tablespoons of the chicken filling across the lower third of the wrapper, leaving a 1/2" border at each side. Do not overfill.

Spread a thin line (about 1 tsp) of the cornstarch slurry along the exposed top corner and edges to help seal.

Fold the bottom corner up over the filling, tuck in the sides snugly, then roll away from you to form a tight cylinder. Press the seam to seal. Repeat until all filling is used (should make ~12 rolls).

In a large heavy skillet or shallow pot, heat about 1/2"–1" (or roughly 1 cup) of vegetable oil over medium-high heat until it reaches 350°F (175°C) or a small piece of wrapper sizzles immediately when added.

Working in batches, fry the spring rolls seam-side down for 2–3 minutes per side, turning carefully with tongs, until golden brown and crisp. Do not overcrowd the pan.

Transfer fried rolls to a rack or paper towel-lined plate to drain briefly. Keep warm in a 200°F (95°C) oven if making large batches.

If you prefer a lighter version, brush rolls lightly with oil and bake at 425°F (220°C) on a parchment-lined baking sheet for 12–14 minutes, turning once, until golden and crisp.

Place 2–3 warm spring rolls on a serving plate. Spoon a dollop (about 1–2 tablespoons) of guacamole alongside and a spoonful (about 1–2 tablespoons) of salsa fresca.

Garnish with extra cilantro leaves and lime wedges. Serve immediately while rolls are hot and filling is warm.