Crispy on the outside, packed with bold, zesty flavors on the inside Southwest Egg Rolls are the ultimate appetizer or snack! These golden, crunchy delights are filled with a mouthwatering mix of chicken, black beans, corn, and melty cheese, all wrapped up in a perfectly crisp shell. Whether you’re serving them at a party, enjoying a game night snack, or just treating yourself to something extra delicious, trust me—these egg rolls are a total game-changer!
Why You’ll Love Southwest Egg Rolls
Crispy & Flavorful: A crunchy shell with a bold, cheesy, and slightly spicy filling—pure perfection.
Easy to Make: Simple ingredients, straightforward steps, and foolproof results every time.
Better Than Takeout: Homemade means fresher ingredients and no greasy aftertaste!
Perfect for Dipping: Pair them with ranch, salsa, or avocado crema for the ultimate bite.
Great for Any Occasion: Serve them as an appetizer, snack, or even a fun dinner idea.
Ingredients in Southwest Egg Rolls
Chicken: Shredded, juicy chicken adds protein and heartiness to the filling.
Black Beans: Creamy and packed with fiber, they balance out the bold flavors.
Corn: Adds a little sweetness and a pop of color.
Cheddar Cheese: Melty, gooey goodness that holds everything together.
Green Onions: A fresh, mild onion flavor that brightens up the filling.
Jalapeño: A hint of heat—adjust to your spice preference!
Cumin & Chili Powder: The key to that smoky, Southwest flavor.
Flour Tortillas: The perfect wrapping for that crispy, golden shell.
Oil: For frying, giving you that irresistible crunch.
Instructions
Prepare the Filling: In a large bowl, mix together the shredded chicken, black beans, corn, cheese, green onions, jalapeño, and spices until well combined.
Assemble the Egg Rolls: Lay a tortilla flat and place a scoop of the filling near the center. Fold in the sides, then roll tightly like a burrito. Repeat with the remaining filling.
Heat the Oil: In a deep pan, heat oil to 350°F (175°C). Test with a small piece of tortilla—if it sizzles, it’s ready!
Fry Until Crispy: Carefully place the egg rolls in the hot oil and fry for 2–3 minutes per side, until golden brown and crispy.
Drain & Cool: Remove from oil and place on a paper towel-lined plate to drain excess oil.
Slice & Serve: Cut each egg roll in half and serve with your favorite dipping sauces.
Nutrition Facts
Servings: 6
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
How to Serve Southwest Egg Rolls
With Dipping Sauces: Try ranch dressing, salsa, sour cream, or guacamole.
As a Side Dish: Pair them with a fresh salad or Mexican rice for a complete meal.
On a Party Platter: Serve with nachos, wings, and other finger foods for the ultimate snack spread.
With a Spicy Kick: Add extra jalapeños or drizzle with hot sauce for more heat.
Additional Tips
Make Them Healthier: Bake at 400°F (200°C) for 15 minutes or air fry at 375°F (190°C) for 8–10 minutes.
Keep Them Crispy: If making ahead, reheat in the oven instead of the microwave to maintain crunch.
Swap the Meat: Try shredded beef, ground turkey, or even a vegetarian version with extra beans and veggies.
Freeze for Later: Assemble the egg rolls and freeze before frying—cook straight from frozen when ready!
FAQ Section
Q1: Can I use egg roll wrappers instead of tortillas?
A1: Yes! They’ll be crispier and more traditional, but both work great.
Q2: How can I make them spicier?
A2: Add more jalapeños, a dash of cayenne, or serve with spicy salsa.
Q3: Can I bake them instead of frying?
A3: Absolutely! Bake at 400°F (200°C) for 15 minutes, flipping halfway through.
Q4: What’s the best way to reheat leftovers?
A4: Reheat in an oven at 350°F (175°C) for 10 minutes for the best texture.
Q5: Can I freeze these?
A5: Yes! Freeze before frying, then cook from frozen when needed.
Q6: What can I use instead of chicken?
A6: Try shredded beef, turkey, or even tofu for a vegetarian option.
Q7: How do I prevent them from unrolling while frying?
A7: Make sure to roll tightly and secure with a little water or egg wash on the edge.
Q8: Can I use corn tortillas?
A8: Flour tortillas work best, but if using corn, lightly warm them first to prevent cracking.
Q9: What oil is best for frying?
A9: Use a high-smoke-point oil like vegetable or canola oil.
Q10: Can I make them dairy-free?
A10: Yes! Simply omit the cheese or use a dairy-free alternative.
Final Thoughts
These Southwest Egg Rolls are crispy, cheesy, and packed with bold flavors perfect for any occasion! Whether you fry, bake, or air-fry them, they’re guaranteed to be a hit. So grab your tortillas, whip up a batch, and get ready for the most addictive snack ever!
Print
Southwest Egg Rolls
- Prep Time: 20 minutes
- Cook Time: 5-7 minutes
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Southwest Egg Rolls are packed with shredded chicken, colorful veggies, black beans, and bold spices, all wrapped in a crispy shell. They’re perfect for parties, game days, or as a delicious appetizer. Pair them with a sweet and tangy dipping sauce for an explosion of flavors!
Ingredients
For the Egg Rolls:
- 2 cups shredded chicken
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup organic corn
- 1/2 cup carrots, diced
- 1 cup black beans
- 1 cup cooked rice
- 1 tablespoon minced garlic
- 2 tablespoons parsley, diced
- 1 teaspoon garlic salt
- 1 teaspoon seasoned salt
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 tablespoons tomato paste
- 1/4 cup water
- 1 tablespoon brown sugar
- 1 package wonton wrappers
For the Dipping Sauce:
- 1/2 cup tomato paste
- 1 cup water
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 3 tablespoons honey
- 2 tablespoons molasses
- 3 tablespoons Asian sweet chili sauce
Instructions
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Prepare the Filling:
- In a skillet, heat olive oil and butter over medium heat.
- Add onion, red and green bell peppers, corn, carrots, black beans, and garlic. Sauté until tender.
- Stir in the shredded chicken and cooked rice; heat through.
-
Make the Sauce for the Filling:
- In a saucepan, combine tomato paste, water, chili powder, cumin, garlic salt, seasoned salt, brown sugar, and parsley.
- Simmer until thick and bubbly. Remove from heat and mix into the chicken and vegetable filling. Let cool for 15 minutes.
-
Make the Dipping Sauce:
- In another saucepan, combine all sauce ingredients and heat until thick and well blended. Let cool.
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Assemble the Egg Rolls:
- Place two wonton wrappers on a work surface.
- Spoon about 2 tablespoons of the filling into the center of each wrapper.
- Fold in all four edges, then roll tightly. Brush the edge with water to seal.
- Repeat until all wrappers are filled (makes 12-14 rolls).
-
Freeze the Egg Rolls:
- Place the egg rolls on a parchment-lined tray and freeze for 30 minutes.
- Transfer to a Ziploc bag and freeze for at least 2 hours or overnight.
-
Fry the Egg Rolls:
- Heat oil in a deep fryer or large pot (fill no more than ⅓ full).
- Fry the egg rolls for 3-5 minutes per side until golden brown.
- Drain on paper towels.
-
Serve:
- Slice the egg rolls in half and serve with the dipping sauce. Enjoy!
Nutrition
- Serving Size: 1 egg roll
- Calories: 290 kcal
- Sugar: 6g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg