Everyone will love these Southwest Egg Rolls that are packed with seasoned chicken, black beans, and corn in every bite!
Southwest Egg Rolls are a crispy, flavor-packed appetizer loaded with seasoned chicken, black beans, corn, peppers, melty cheese, and bold Tex-Mex spices all wrapped in a crunchy golden shell. Perfect for game day, parties, or an easy dinner, these savory rolls pair deliciously with any of your favorite sauces.
Some of the dips I like to serve with these egg rolls are my Restaurant Style Guacamole, Mango Habanero Salsa, and Avocado Dressing.
Table of Contents
Recipe Ingredients
Chicken – Follow our guide here to perfectly cook your chicken breast for this recipe!
Spinach – If you only have frozen spinach, that will work just fine! Since you are cooking it down, all of the excess moisture from it being frozen will evaporate.
Black Beans – Rinse and drain the beans well to remove excess starch.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Protein Substitution – Swap the chicken with cooked and crumbled ground beef or turkey for a different flavor.
Spice Level Adjustment – Add diced jalapeños, green chiles, or a pinch of cayenne pepper to the filling for extra heat.
How to Make Southwest Egg Rolls
For the Filling
Step 1: In a large non-stick skillet set over medium heat, add the oil. Once the oil is hot, add the chicken and corn. Cook for about 5 minutes or until the mixture starts to brown.
Step 2: Add the bell pepper, onion, chili powder, garlic powder, salt, cumin, and paprika. Mix until combined and continue cooking for 3 additional minutes.
Step 3: Add beans, spinach, and cilantro. Cook until the spinach has wilted, then remove from the heat and stir in the cheese.
For Rolling and Frying
Step 1: Divide the mixture evenly between the 8 tortillas. Roll up, taking care to tuck the ends snugly to create a seal and prevent the mixture from oozing out or oil from getting in.
Step 2: For pan frying: Heat a large non-stick skillet over medium heat. Add about ½ cup of oil to the skillet and let the oil get hot. Add 4 rolls at a time (seam side down) and fry until all sides are golden brown. Remove and let rest on a paper towel-lined plate before serving. Repeat with the remaining rolls.
Step 3: For oven frying: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray (or brush) all sides of the egg rolls with oil and place seam side down on the prepared sheet. Spray (or brush) the tops of the egg rolls with an extra layer of oil. Place in the oven and bake for 15-20 minutes or until golden brown and crispy.
Alternative Ways to Cook Egg Rolls
Air Fryer – You can make these in the air fryer for a crispy, oil-free option. Lightly spray the air fryer basket with oil. Lightly oil both sides of the egg rolls, then place 3-4 rolls in the basket at 390°F (200°C). Cook one side for 6 minutes, then flip and cook the other side for another 6 minutes, until golden and crispy.
Grilling – Wrap each egg roll in foil, then grill over medium heat for about 10-12 minutes, turning occasionally. This adds a smoky flavor and a unique, charred texture.
Steaming – Place the egg rolls in a steamer basket lined with parchment paper and steam over boiling water for 10-12 minutes. This results in a softer, lighter texture without the added crunch, ideal for a lower-fat option.
FAQs
Popular choices include sour cream, fresh guacamole, salsa, or a creamy ranch dip. For a flavorful twist, consider serving them with an avocado ranch dipping sauce.
Absolutely! If you’re looking for a thinner, crispier texture, try using egg roll wrappers instead of tortillas. They’ll give the rolls a lighter crunch and a slightly different texture.
Storage Information
STORE leftover Southwestern Egg Rolls in an airtight container in the refrigerator for 3-4 days. To FREEZE cooked egg rolls, let them cool completely before wrapping them individually in pieces of foil. Place the wrapped rolls in a freezer-safe bag for up to 3 months.
When ready to eat, bake directly from frozen, adding 5 minutes to the original bake time. REHEAT in the oven at 350°F (175°C) for 5-10 minutes to maintain a crispy exterior. For extra assurance, cut them in half to check if the center is warmed through.
More Dishes with a Southwest Kick
Southwest Egg Rolls Recipe
Ingredients
For the Filling
- 2 tsp. canola oil - or avocado/grapeseed oil
- 1 chicken breast cut into 1/4-inch cubes
- 1/3 c. frozen or fresh corn
- 2 tablespoons minced red bell pepper
- 3 tbsp. minced green onion
- 1 teaspoon chilli powder
- 1 tsp. garlic powder
- 3/4 tsp salt
- 1/4 tsp. cumin
- 1/4 tsp. paprika
- 1/2 c. black beans - drained and rinsed
- 2 c. loosely packed fresh spinach - chopped into roughly 1 inch pieces
- 2 tbsp. minced cilantro
- 3/4 c. grated cheddar - colby jack, or pepper jack cheese
For Frying
- 8 6" flour tortillas - whole wheat work well too
- canola oil - or avocado/grapeseed oil for frying or baking
Instructions
For the Filling
- In a large non-stick skillet set over medium heat, add the oil. Once the oil is hot, add the chicken and corn. Cook for about 5 minutes or until the mixture starts to brown.
- Add the bell pepper, onion, chili powder, garlic powder, salt, cumin, and paprika. Mix until combined and continue cooking for 3 additional minutes.
- Add beans, spinach, and cilantro. Cook until the spinach has wilted, then remove from the heat and stir in the cheese.
For Rolling and Frying
- Divide the mixture evenly between the 8 tortillas. Roll up, taking care to tuck the ends snugly to create a seal and prevent the mixture from oozing out or oil from getting in.
- For pan frying: Heat a large non-stick skillet over medium heat. Add about ½ cup of oil to the skillet and let the oil get hot. Add 4 rolls at a time (seam side down) and fry until all sides are golden brown. Remove and let rest on a paper towel-lined plate before serving. Repeat with the remaining rolls.
- For oven frying: reheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray (or brush) all sides of the egg rolls with oil and place seam side down on the prepared sheet. Spray (or brush) the tops of the egg rolls with an extra layer of oil. Place in the oven and bake for 15-20 minutes or until golden brown and crispy.
These Southwestern egg rolls are SO good!!!
So yummy and easy to make! Better than the ones at Applebees! haha 🙂
This would be a fun change for lunch! My boys are already obsessed with anything that can be dipped so this sounds like a winner.
This looks so delicious and tasty! I can’t wait to give this recipe a try! My husband and daughter are going to love this!
OMG so delicious, will definitely make over and over again!!
I am so glad to hear that! Thank you so much!