Southwest Egg Rolls Recipe

Southwestern egg roll served with guacamole.

4.75 from 8 votes

Everyone will love these Southwest Egg Rolls that are packed with seasoned chicken, black beans, and corn in every bite!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American

Servings: Egg Rolls

Calories: 237kcal

Author: Andrea

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 1/2 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.
Serve with sour cream, salsa, or guacamole.

Notes

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.

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