These southwestern egg rolls are loaded with a colorful variety of vegetables, chicken, beans and plenty of melty cheese, all wrapped up in a crispy roll. The ultimate party appetizer!
I love appetizers, in fact, I could make a whole meal of them! Who needs an entree when you can have crispy cheesy bite sized goodies? These southwestern egg rolls are one of my favorite restaurant snacks, and they’re actually super easy to make at home. I also love that you can assemble them in advance, then stick them in the freezer until you’re ready to cook them. You can cook up a few at a time, or fry up a large batch for a party. Did I mention the avocado ranch dipping sauce yet? That just takes these southwest egg rolls over the top!
The filling for these egg rolls is made with a combination of cooked chicken, black beans, corn, peppers, spinach and cheese. I used finely diced leftover chicken breast, but you could also use rotisserie chicken if you don’t feel like cooking up chicken for the occasion. All of the ingredients are mixed together with seasonings and stuffed into egg roll wrappers. This was my first time rolling up egg rolls and it was actually easier than I thought it would be.
After the egg rolls are all folded up, they go into the freezer. This is an important step because it helps prevent the filling from leaking out during the frying process. It’s also a convenient step because you can assemble the rolls way in advance! I fry my egg rolls in about an inch of oil on the stove top. They just need a few minutes per side to become deep golden brown and ultra crispy.
These southwestern egg rolls are served with the easiest dipping sauce. I blend together a simple mix of ranch dressing, avocado and cilantro for a cool and creamy dip that’s the perfect counterpart to the egg rolls.
There’s no need to go out to eat when you can make restaurant quality appetizers at home. And I have to say, these southwest egg rolls are way better than anything I’ve ordered at a restaurant!
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Southwestern Egg Rolls
Ingredients
- 1 cup finely diced red bell pepper
- 1 cup corn kernels
- 1 cup black beans
- 1/4 cup sliced green onions
- 1/4 cup seeded and minced jalapeno pepper
- 1/2 cup frozen spinach thawed and excess water squeezed out
- 2 cups shredded Monterey Jack cheese
- 1 1/2 cups cooked diced chicken breast
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 package egg roll wrappers 21 count pack
- oil for frying
For the Avocado Ranch Sauce:
- 1 cup ranch dressing
- 1/2 avocado
- 1/3 cup cilantro leaves
- salt and pepper to taste
Instructions
- In a large bowl mix together the red pepper, corn, beans, jalapeno pepper, green onion, spinach, cheese, chicken, salt, chili powder, pepper and cumin.
- Place one egg roll wrapper on a cutting board. Place 2 heaping tablespoons onto the wrapper and roll up according to package directions, sealing the edge with a little water.
- Repeat the process with the remaining filling and egg roll wrappers.
- Place the egg rolls on a parchment lined sheet pan. Cover and freeze for at least 2 hours, or up to a month.
- Heat a large skillet over medium high heat. Pour oil into the pan until a depth of 1 inch is reached.
- Place 4-5 egg rolls in the pan, do not overcrowd. Cook for 3-4 minutes per side or until deep golden brown, then drain on paper towels. Repeat the process with the remaining egg rolls.
- While the egg rolls are frying, make the dipping sauce. In a food processor or blender, blend together the ranch dressing, avocado, cilantro, salt and pepper until completely smooth.
- Cut the egg rolls in half on the diagonal and serve immediately with avocado ranch sauce for dipping.
Vicki Russo says
Do you have to freeze them before cooking them?
Sara says
You do not need to freeze them, you can cook them from fresh if you prefer!
Lesli Marshall says
I forgot how much I love these! Thank you for including the nutritional information! I cannot wait to make them for my family!
Jennifer Scott says
I cannot do cilantro…trust me, not for lack of trying. Is there another seasoning that would be good in the avacado ranch dressing??
Sara says
Green onions would work!
Diane says
I’ve made these twice now, and they have been a big hit both times. I ran short on time with my second effort, so I cheated and just used to filling to make quesadillas. This was a lot easier and less labor intensive, and the quesadillas turned out great.
Sara says
I love the idea of making quesadillas, I’m going to try that!
Cindy says
Could I deep fry them ?
Sara says
Yes you can!
Diane says
Can I use them in our AirFryer (to save calories and fat)? (We have to watch our cholesterol and can’t eat fried food.). The AirFryer tastes like fried and we would only have to spray a little cooking spray on the outside before we cook them. Has anyone tried cooking them in an AirFryer? They look delicious!
Sara says
I haven’t tried it but it sounds like it would work!
Allyson says
Did you try them in the air fryer? I would prefer this way as well!
Michelle Golemi says
Where do you find the egg roll wrappers in the grocery store? I can’t seem to find them! Thanks!
Michelle Golemi says
Oh, I just the answer on other posts! sorry!
Jonisa M says
Oh my, I need to make these! We smoke chicken just about every weekend, I bet that would make them even more amazing! YUMMY!
Daryl says
Sounds great and will be trying this very soon. It calls for a pkg egg rolls 21 count , is that the amount this recipe will make?
Sara says
Yes it makes 21 egg rolls!
Chrissy says
I cannot find egg roll wrappers anywhere!! Only spring roll??? I’ve read other recipes that use flour tortillas???
Sara says
Have you checked the produce section? They’ve often in the refrigerated section in the produce area, I know it sounds weird! You could use small 6 inch tortillas!
Jody Walker says
I found them at Kroger where the natural food is. They are kept in the cooler part of the natural food.
Chris says
Hi, this recipe looks great, but I don’t see what to do with the sliced green onions. Do they go inside the eggrolls? Thanks 🙂
Chris says
Woops, saw it in the video that they go inside with the other stuff. Thanks for the recipe, I’m going to try it now 🙂
Cheryl Richards says
Thanks for the lovely recipe. Got to make some this weekend. One of my very favorite apps and hard to find good ones (most stint on filling). I used to make up a sweet dip of Miracle Whip w some crushed pineapple or try some Thai Sweet Chili sauce. YUM.
Brenda says
Are you supposed to fry straight from the freezer? Cook frozen?? Because I did and they outside was very brown but the middle was frozen like a rock.
Sara says
How long did you cook them per side? Perhaps your oil was too hot which would be why they got browned before the insides cooked through?
Champ says
Is it possible these could be coated with a little tiny bit of oil and baked? Would they still be crispy? I can’t really fry anything, but I can bake where I’m living currently. Looks absolutely fantastic and I really do want to try them.
Sara says
Yes you can bake them! Brush with oil and bake at 400 degrees until golden brown, typically, 15-20 minutes.
Champ says
THANK YOU SO MUCH!!!!! I’d give this 5 stars on the looks alone right now!
Candi @ MakeAheadMealMom says
Oh my goodness, I love these!!! I’ve made them with tortillas, but haven’t tried the egg roll wrappers yet. And it never dawned on my to freeze them (and I am deeply ashamed and embarrassed to say that, since I’ve been big into freezer meals for almost fourteen years now…). I cannot wait to try these!!! Pinned and shared on FB! (Plus the FB video is stunning – you did such a great job!)
Keona says
I am going to try these out today. Can you use cooked boneless/skinless chicken thighs as well?
Sara says
Absolutely!
Denise says
Could tgese be baked?
Sara says
Yes, brush with oil or coat with cooking spray and bake at 425 until browned, approximately 18-20 minutes.
Karen says
Would you still freeze them if you are going to oven bake them?
Sara says
I would only because I feel like freezing them helps to bind everything together so that they don’t come apart when baking.
Carolyn says
I made these yesterday afternoon and fried them last night- amazing! The flavor was perfect, I substituted the dressing for ranch because my family isn’t too big into avocado, It is a repeat recipe in this family!!!
Joan says
How far ahead can these be made.
Sara says
You can freeze them up to a month in advance and then fry from frozen when you’re ready to eat them.
Debbie says
These look wonderful and I love that they can be made ahead!