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Egg rolls have long been a beloved staple in various cuisines, particularly within Asian culinary traditions. Their crispy exterior, combined with a multitude of savory fillings, makes them an irresistible snack or appetizer. While traditional egg rolls often feature classic ingredients like cabbage and pork, there is a world of possibilities when it comes to creative fillings. In this recipe, we elevate the classic egg roll by incorporating the unique flavor of Hatch green chiles and ground chicken, resulting in a spicy, flavor-packed treat that is sure to impress.

Hatch Chili Chicken Egg Rolls

Discover a delicious twist on a classic favorite with this Spicy Hatch Chili Chicken Egg Rolls recipe! These crispy delights combine tender ground chicken, fresh veggies, and the unique flavor of Hatch green chiles for a bold, spicy treat. Perfect as a snack or appetizer, they are fun to make and sure to impress at any gathering. Follow our step-by-step guide for the filling and the frying technique, and enjoy these mouthwatering egg rolls that deliver on both flavor and texture.
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Ingredients
  

1 lb ground chicken

1 cup roasted Hatch green chiles, chopped (fresh or frozen)

1 cup shredded carrots

1/2 cup chopped green onions

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp black pepper

1 tsp salt

1/4 cup cream cheese, softened

12 egg roll wrappers

Vegetable oil for frying

Sweet chili sauce (for dipping)

Instructions
 

Cook the Chicken: In a large skillet over medium heat, add the ground chicken. Cook until browned, about 5-7 minutes. Drain any excess fat.

    Combine Vegetables: Add the chopped Hatch green chiles, shredded carrots, green onions, and minced garlic to the skillet. Stir to combine and let cook for another 3-4 minutes until the vegetables are tender.

      Season the Mixture: Sprinkle in the cumin, smoked paprika, black pepper, and salt. Mix well and continue cooking for an additional 2-3 minutes. Remove from heat and let it cool slightly.

        Add Cream Cheese: Once the chicken and veggie mixture has cooled, add the softened cream cheese and mix until well combined.

          Wrap the Egg Rolls: Lay out one egg roll wrapper on a clean surface, with one corner facing you. Place about 2-3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the top with a little water. Repeat with remaining wrappers and filling.

            Fry the Egg Rolls: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Carefully add a few egg rolls at a time, frying for about 3-4 minutes per side or until golden brown. Remove and drain on paper towels.

              Serve: Serve warm with sweet chili sauce for dipping.

                Prep Time, Total Time, Servings: 20 mins | 30 mins | 6 servings