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Southwest Egg Rolls

Southwest Egg Rolls

Discover the irresistible charm of homemade Southwest Egg Rolls, a delightful appetizer packed with zesty flavors and served with a creamy dipping sauce. This recipe is perfect for parties, weeknight snacks, or when you're craving something deliciously satisfying.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 egg rolls
Course: Appetizer
Cuisine: Southwestern
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped green bell pepper
  • 1 clove garlic, minced
  • 1 cup cooked shredded chicken rotisserie chicken works great!
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels fresh, frozen, or canned
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 10-12 egg roll wrappers
  • 3-4 cups Vegetable oil for frying
Creamy Southwest Dip
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Pinch garlic powder
  • to taste salt and pepper

Equipment

  • Large skillet
  • Deep Pot or Dutch Oven
  • Slotted spoon
  • Wire rack
  • Baking Sheet
  • Small Bowl

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened, about 3-4 minutes.
    1 tablespoon olive oil, 1/2 cup finely chopped yellow onion
  2. Stir in the chopped red and green bell peppers and cook for another 5 minutes until they begin to soften. Add the minced garlic and cook for 1 minute more until fragrant.
    1/2 cup finely chopped red bell pepper, 1/2 cup finely chopped green bell pepper, 1 clove garlic, minced
  3. Add the shredded chicken, rinsed black beans, corn kernels, and chopped cilantro to the skillet.
    1 cup cooked shredded chicken, 1/2 cup black beans, rinsed and drained, 1/2 cup corn kernels, 1/4 cup chopped fresh cilantro
  4. Sprinkle in the chili powder, cumin, and smoked paprika. Season generously with salt and freshly ground black pepper. Stir everything together until well combined and heated through, about 5-7 minutes. Remove from heat and let cool slightly.
    1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, to taste salt and freshly ground black pepper
  5. Lay out an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond).
    10-12 egg roll wrappers
  6. Place about 2-3 tablespoons of the Southwest filling onto the center of the bottom third of the wrapper.
  7. Fold the bottom corner over the filling, then fold in the left and right sides towards the center, creating a neat envelope. Moisten the top corner with a little water and tightly roll the egg roll upwards to seal. Repeat with the remaining wrappers and filling.
  8. Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C).
    3-4 cups Vegetable oil
  9. Carefully place 3-4 egg rolls into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and crispy, turning occasionally.
  10. Remove the fried egg rolls with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining egg rolls.
  11. While the egg rolls are frying, whisk together the sour cream, mayonnaise, lime juice, chili powder, cumin, and garlic powder in a small bowl. Season with salt and pepper to taste.
    1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, Pinch garlic powder, to taste salt and pepper
  12. Serve the hot, crispy Southwest Egg Rolls immediately with the creamy Southwest dip.

Notes

Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best crispness.