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!
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!
Table of Contents
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!
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.
Recipe FAQs
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.
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.
Cooked southwestern egg rolls will last in an airtight container in a refrigerator up to 3 days after you cook them.
Follow Me
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
Crab Rangoon
40 mins
Sausage Stuffed Mushrooms
45 mins
Crab Dip Recipe
30 mins
Buffalo Chicken Nuggets
30 mins
Ham and Cheese Sliders
30 mins
Southwestern Egg Rolls Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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. 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
- 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 and corn kernels before using them in this southwestern egg rolls recipe.
- 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.
- Use a thermometer to make sure your oil stays at 350 degrees F.
Do you have to freeze them before cooking them?
You do not need to freeze them, you can cook them from fresh if you prefer!
I forgot how much I love these! Thank you for including the nutritional information! I cannot wait to make them for my family!
I cannot do cilantro…trust me, not for lack of trying. Is there another seasoning that would be good in the avacado ranch dressing??
Green onions would work!
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.
I love the idea of making quesadillas, I’m going to try that!
Could I deep fry them ?
Yes you can!
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!
I haven’t tried it but it sounds like it would work!
Did you try them in the air fryer? I would prefer this way as well!
Where do you find the egg roll wrappers in the grocery store? I can’t seem to find them! Thanks!
Oh, I just the answer on other posts! sorry!
Oh my, I need to make these! We smoke chicken just about every weekend, I bet that would make them even more amazing! YUMMY!
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?
Yes it makes 21 egg rolls!
I cannot find egg roll wrappers anywhere!! Only spring roll??? I’ve read other recipes that use flour tortillas???
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!
I found them at Kroger where the natural food is. They are kept in the cooler part of the natural food.
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 🙂
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 🙂
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.
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?
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.
Yes you can bake them! Brush with oil and bake at 400 degrees until golden brown, typically, 15-20 minutes.
THANK YOU SO MUCH!!!!! I’d give this 5 stars on the looks alone right now!
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!)
I am going to try these out today. Can you use cooked boneless/skinless chicken thighs as well?
Absolutely!
Could tgese be baked?
Yes, brush with oil or coat with cooking spray and bake at 425 until browned, approximately 18-20 minutes.
Would you still freeze them if you are going to oven bake them?
I would only because I feel like freezing them helps to bind everything together so that they don’t come apart when baking.
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!!!
How far ahead can these be made.
You can freeze them up to a month in advance and then fry from frozen when you’re ready to eat them.
These look wonderful and I love that they can be made ahead!