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 egg rolls, whether it’s a traditional homemade egg roll or a Philly cheesesteak egg roll. Egg rolls are the perfect hand held food, and this southwestern version is no exception!

Southwestern egg rolls filled with chicken, beans, peppers, corn and cheese.

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. You can even serve an appetizer platter with these crispy egg rolls, mozzarella sticks, potato skins and popcorn shrimp.

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!

Southwestern Egg Rolls Ingredients

To make southwestern egg rolls you will need diced bell pepper, corn kernels, black beans, sliced green onions, minced jalapeno pepper, frozen spinach, shredded Monterey Jack cheese, cooked chicken breast, salt, chili powder, black pepper, cumin, egg roll wrappers and oil.

For the avocado ranch dipping sauce make sure to have ranch dressing, an avocado, cilantro leaves, salt and black pepper.

How Do You Make Southwestern Egg Rolls?

When you make this southwestern egg roll recipe, start by making the filling for your egg rolls. Mix together in a large bowl diced red pepper, corn, black beans, minced jalapeno pepper, sliced green onion, shredded Monterey Jack cheese, diced chicken, salt, chili powder, pepper and cumin. Next, lay out an egg roll wrapper flat on a cutting board. Place 2 tablespoons of filling in the wrapper and fold it up and seal the edges. Make as many egg rolls as you want. Set the egg rolls on a baking sheet lined with parchment paper and freeze them for at least 2 hours. When you are ready to fry them, heat your oil and cook them in the hot oil. Remove them from the oil and let them drain on paper towels.

Make a creamy avocado ranch sauce by blending together ranch dressing, avocado, cilantro, salt and pepper until smooth. Serve the warm egg rolls with the delicious dipping sauce!

A southwestern egg roll being dipped into avocado sauce.

Tips For the Perfect Egg Rolls

  • 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.
  • Make sure to rinse and drain your black beans before using them in this southwestern egg rolls recipe. If you used canned corn, rinse and drain the corn as well.
  • When you thaw your frozen spinach squeeze it to make sure any excess water comes out.
  • Have a small bowl of water available as you roll your egg rolls so you can dip a finger in the water and run it across the edge of the egg rolls to seal them.
  • I use a spider strainer to place the egg rolls in the oil and remove them from the hot oil.
  • Freezing the egg rolls helps prevent the filling from leaking out during the frying process.
  • Use about an inch of oil on the stove top to fry the egg rolls. These southwest chicken egg rolls just need a few minutes per side to become deep golden brown and ultra crispy.
  • When the southwestern egg rolls are done the outside should be golden brown and the inside should be hot with melty cheese.

Quick Tip

Use a thermometer to make sure your oil stays at 350 degrees F.

Morsels stuffed with diced chicken, bell peppers, black beans and cheese on a serving plate.

Recipe FAQs

What are southwestern egg rolls made of?

Southwestern egg rolls are made of a filling of chicken, beans, corn and peppers with savory southwester seasonings. You wrap the filling in egg roll wrappers and fry them until crisp and delicious.

Can you make southwestern egg rolls ahead of time?

You can fold and freeze the egg rolls up to a month ahead of time. Simply freeze them in a single layer and cook them when you are ready. If you freeze them for a while, make sure they are frozen in an airtight container. If you have any ice on the egg rolls, make sure to brush off the ice before the egg rolls go into the hot oil.

How long will southwestern egg rolls last?

Cooked southwestern egg rolls will last in an airtight container in a refrigerator up to 3 days after you cook them.

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Chicken egg rolls with colorful vegetables, cut and served with avocado ranch sauce.

Flavor Variations

These southwestern egg rolls are delicious as is; however, you can change them to suit your own taste.

  • Spicy: For a spicy version of these southwestern eggrolls, add more jalapeno or add some hot sauce to the filling.
  • Meat: You could use cooked crumbles of ground beef or cooked chopped pork.
  • Cheese: Feel free to try cheddar cheese, pepper jack cheese or a blend of cheeses.
  • Toppers: You can top these egg rolls with a little sour cream, avocado slices, diced tomatoes or other favorite taco fixings.
  • Dipping Sauces: While this recipe has a delicious, creamy avocado ranch dipping sauce, you can enjoy these egg rolls with other dipping sauces like taco sauce, guacamole or homemade enchilada sauce. You could also serve these egg rolls with salsas like salsa fresca, pico de gallo and mango salsa.

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!

More Great Appetizers

Southwestern Egg Rolls Video

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4.92 from 25 votes

Southwestern Egg Rolls

AuthorSara Welch
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!
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!
Time
Prep Time2 hours
Cook Time15 minutes
Total Time2 hours 15 minutes
Course Appetizer
Cuisine Mexican
Serves 10

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. Heat the oil to 350 degrees F.
  • 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.

Notes

  1. 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.
  2. Make sure to rinse and drain your black beans and corn kernels before using them in this southwestern egg rolls recipe.
  3. When you thaw your frozen spinach squeeze it to make sure any excess water comes out.
  4. Have a small bowl of water available as you roll your egg rolls so you can dip a finger in the water and run it across the edge of the egg rolls to seal them.
  5. Use a thermometer to make sure your oil stays at 350 degrees F.

Nutrition

Serving: 2rolls + 1 T sauce | Calories: 426kcal | Carbohydrates: 37g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 933mg | Potassium: 322mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1745IU | Vitamin C: 21.7mg | Calcium: 219mg | Iron: 2.9mg

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Comments

  1. 5 stars
    My family loves these egg rolls. And the dip to go with them, perfect combo! I think we prefer these to traditional egg rolls. A great twist on a classic appetizer.

  2. 5 stars
    These eggs rolls were a great success. I cooked the egg rolls twice once without freezing them and the other time frozen. Both were great. I would suggest separating all of them prior to freezing. My rolls were stuck together *sad face* but other than that they were great.

  3. 5 stars
    Absolutely love this recipe! I have made it at least six times ! Everyone loves them. I omit the spinach, but put more onion and peppers in its place.

  4. Could you brush the outside with olive oil and cook in air fryer. If not olive oil how would I be able to.prepare in the air fryer ??

    1. They’re available in the refrigerated area of the produce section, near the tofu and salad dressings.