Mini Southwest Chicken Egg Rolls

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(Narrated by Jake, Mike, Leo, and Ben – The Kitchen Bros)

Jake (The Grill Master):
“Alright, team, today we’re taking a fan favorite—Southwest Chicken Egg Rolls—and making them mini. That’s right—crispy, cheesy, flavor-packed rolls you can pop in your mouth in one bite.”

Mike (The Spice King):
“We’re talking shredded chicken, black beans, corn, peppers, and spicy seasonings all wrapped in a tiny, crunchy shell. And, because I live for heat, we’re not skimping on the flavor kick.”

Leo (The Comfort Food Guru):
“Plus, these mini egg rolls are perfect for snacking, parties, and dipping into ranch, salsa, or guacamole. Because let’s be honest—half the fun of egg rolls is the dip.”

Ben (The Baking Genius):
“Let’s do this! Tiny food, big flavor—here we go!”

🛒 Ingredients (Makes 12 Mini Egg Rolls)

For the Filling:

  • 1 cup shredded cooked chicken (rotisserie works great!)
  • 1/4 cup black beans, drained and rinsed
  • 1/4 cup corn kernels
  • 1/4 cup red bell pepper, finely diced
  • 2 tablespoons green onions, chopped
  • 1/2 cup shredded Mexican cheese blend
  • 2 tablespoons cream cheese, softened
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

For the Egg Rolls:

  • 12 mini wonton wrappers (or cut egg roll wrappers into smaller squares)
  • 1 egg, beaten (for sealing)
  • Oil for frying (or cooking spray for baking/air-frying)

For Dipping Sauce (Optional, but Highly Recommended!):

  • 1/4 cup sour cream
  • 1 tablespoon ranch dressing
  • 1 teaspoon lime juice
  • 1/2 teaspoon chopped cilantro
  • 1/4 teaspoon chipotle powder (optional for extra heat)

👨‍🍳 Step-by-Step Instructions

Step 1: Prep the Mini Filling

Jake: “First up, we make that flavor-packed filling.”

  1. In a small bowl, mix shredded chicken, black beans, corn, bell pepper, green onions, shredded cheese, and cream cheese.
  2. Add chili powder, cumin, smoked paprika, garlic powder, and salt.
  3. Stir everything together until it’s well combined and creamy.

Step 2: Assemble the Mini Egg Rolls

Mike: “Tiny but mighty—here’s how to roll ‘em.”

  1. Lay a mini wonton wrapper on a clean surface, diamond-style (one point facing you).
  2. Spoon about 1 teaspoon of filling into the center.
  3. Fold the bottom corner over the filling, then fold in the sides.
  4. Brush the top corner with beaten egg, then roll tightly to seal.
  5. Repeat for all 12 mini egg rolls.

🔥 Pro Tip: Keep a damp towel over the wonton wrappers so they don’t dry out while rolling.

Step 3: Cook the Mini Egg Rolls

Option 1: Deep Frying (Crispiest Method) 🍳

Leo: “If you want that classic crispy crunch, this is the way to go.”

  1. Heat 1 inch of oil in a small pan to 350°F (175°C).
  2. Fry the mini egg rolls for 2-3 minutes, flipping halfway, until golden brown.
  3. Drain on a paper towel-lined plate.

Option 2: Baking (Healthier, Still Delicious) 🔥

Ben: “For a lighter option, bake these little guys.”

  1. Preheat oven to 400°F (200°C).
  2. Place egg rolls on a greased baking sheet and spray lightly with oil.
  3. Bake for 12-15 minutes, flipping halfway.

Option 3: Air Frying (Crispy Without the Oil) 🍃

Jake: “Air fryer gang, this one’s for you.”

  1. Preheat the air fryer to 375°F (190°C).
  2. Place mini egg rolls in a single layer in the basket.
  3. Air fry for 8-10 minutes, shaking halfway through.

Step 4: Make the Dipping Sauce

Mike: “Dipping sauce = essential. Don’t skip this.”

  1. In a small bowl, mix sour cream, ranch dressing, lime juice, cilantro, and chipotle powder.
  2. Stir until smooth. Serve with warm mini egg rolls!

🛠️ Mini Kitchen Tips

  • Use mini tongs to flip egg rolls in the fryer or air fryer for even cooking.
  • A teaspoon or small cookie scoop helps portion the filling perfectly.
  • Want a crispier crust? Brush the wrappers with a little oil before baking.
  • Don’t overstuff! Too much filling makes them harder to roll and seal.

👀 Final Thoughts

Jake: “Alright, the verdict is in—mini Southwest Chicken Egg Rolls are the ultimate snack-size powerhouse.”

Mike: “Bold flavors, crispy texture, and just the right amount of spice. I could eat 20.”

Leo: “Serve these with a side of salsa, guac, or queso, and you’ve got the perfect party food.”

Ben: “And don’t forget—they freeze beautifully, so make a batch and stash them for later.”

🔥 Crispy, cheesy, and totally addictive—who’s making these ASAP? 🔥

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