Southwest Egg Rolls Recipe
Crispy, smoky egg rolls filled with Southwestern-inspired ingredients like black beans, roasted corn, and spiced chicken. Perfect for parties, snacks, or meal prep!
Servings 12 egg rolls
Calories 110kcal
Cost $15
Equipment
- Skillet or Baking Sheet
- Thermometer (for frying)
- Air Fryer (optional)
Ingredients
Filling
- 1.5 cups shredded chicken cooked (or 1 cup black beans for vegetarian)
- 0.5 cup black beans drained and rinsed
- 0.33 cup roasted corn fresh or frozen
- 0.25 cup Monterey Jack cheese shredded
- 1 tsp smoked paprika
- 0.5 tsp cumin
Wrappers & Cooking
- 12 sheets egg roll wrappers or gluten-free rice paper
- 2 tbsp oil for frying (or olive oil spray for baking)
Instructions
- Step 1: Mix shredded chicken, black beans, roasted corn, cheese, smoked paprika, and cumin in a bowl. Squeeze out excess moisture with a cheesecloth.
- Step 2: Lay an egg roll wrapper like a diamond. Add 2 tbsp of filling near the bottom corner. Fold sides inward, roll tightly, and seal edges with water.
- Step 3 (Fry): Heat oil to 365°F. Fry 2-3 egg rolls for 3-4 minutes until golden. Drain on a wire rack.
- Step 3 (Bake): Brush rolls with oil. Bake at 425°F for 15-18 minutes until crispy.
- Step 4: Serve with avocado lime sauce or spicy ranch dip!
Notes
Pro Tips: Freeze uncooked rolls for later! Air fry at 380°F for 8-10 minutes straight from the freezer.