In a skillet over medium heat, cook the chicken breasts until they’re fully cooked (about 6-8 minutes). Let the chicken cool for a few minutes, then shred it into bite-sized pieces.

Using the same skillet, add the chopped bell peppers. Sauté them for about 3-4 minutes, or until they are softened and bright in color.

In a large mixing bowl, combine the shredded chicken, sautéed peppers, Southwest seasoning, and shredded cheese. Stir everything together until the ingredients are well blended.

Lay an egg roll wrapper flat on a clean surface. Place about 2 tablespoons of the filling in the center. Fold the corners inward, then roll tightly, sealing the edges with a little water to prevent opening during frying.

In a deep pan, heat oil over medium-high heat until a small piece of wrapper sizzles upon contact.

Carefully place the egg rolls in the hot oil, frying until they’re golden brown (about 3-4 minutes per side). Drain them on paper towels after frying.

Enjoy your warm Southwest Chicken Egg Rolls with a side of sour cream and salsa for dipping.