Southwest Egg Rolls—aka the appetizer that disappears first.
Southwest Egg Rolls
Filling Ingredients
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2 cups cooked chicken, shredded or diced
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1 cup shredded pepper jack or Monterey Jack cheese
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½ cup black beans, rinsed & drained
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½ cup corn (frozen or canned)
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¼ cup red bell pepper, finely diced
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¼ cup red onion or green onions, finely chopped
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1 tbsp olive oil
Seasoning
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1 tsp chili powder
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½ tsp cumin
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½ tsp smoked paprika
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½ tsp garlic powder
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Salt & pepper to taste
Extras (optional but elite)
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Chopped cilantro
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Diced jalapeños
Wrapping
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Egg roll wrappers
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Water (for sealing)
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Oil for frying
Instructions
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Heat olive oil in a skillet. Sauté peppers and onions until soft.
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Add chicken, beans, corn, spices, salt, and pepper. Cook 2–3 minutes.
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Remove from heat and let cool slightly. Stir in cheese and extras.
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Place filling on egg roll wrapper, fold, roll tightly, and seal edges with water.
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Fry at 350°F (175°C) for 3–4 minutes, turning until golden brown.
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Drain on paper towels.
Baking or Air Fryer Options
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Bake: Brush with oil, bake at 400°F (205°C) for 15–18 minutes, flipping once.
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Air Fry: Spray lightly, air fry at 375°F (190°C) for 8–10 minutes.
Dipping Sauces (Non-Negotiable)
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Creamy avocado ranch
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Chipotle mayo
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Salsa + sour cream swirl
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Sweet chili sauce (trust me)
Pro Tips 🌶️
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Let filling cool → prevents wrapper blowouts
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Don’t overfill
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Freeze before frying for party prep
Want a copycat Chili’s version, vegetarian/black bean version, or mini party rolls?