Description
These Southwest Egg Rolls are a flavorful twist on the classic appetizer, filled with a zesty blend of black beans, corn, bell peppers, chicken, and cheese. Perfectly seasoned with garlic, chili powder, and cumin, they’re wrapped in crispy egg roll wrappers and can be cooked various ways including pan frying, air frying, deep frying, or baking. Served with a creamy cilantro and salsa dipping sauce, these egg rolls make a delicious snack or party appetizer bursting with Southwestern flavors.
Ingredients
Scale
Egg Rolls
- 20 egg roll wrappers
- 15 ounce can black beans, rinsed and drained
- 1 cup cooked corn (canned or frozen)
- 1 red or green bell pepper, finely diced
- 1/4 cup onion, finely diced
- 2 cups cooked chicken, chopped (about 1 breast)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup shredded cheddar cheese or Mexican blend cheese
- Oil for pan frying or deep frying (optional)
Dipping Sauce
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1 bunch fresh cilantro
- 1/3 cup salsa
Instructions
- Prepare Dipping Sauce: Add cream cheese, sour cream, fresh cilantro, and salsa to a food processor and blend until smooth. Adjust the thickness by adding more salsa if needed, and refrigerate until ready to serve.
- Make Egg Roll Filling: In a large mixing bowl, combine black beans, corn, diced bell pepper, diced onion, cooked chopped chicken, shredded cheese, garlic powder, chili powder, cumin, salt, and black pepper. Mix thoroughly and taste, adding more seasoning to preference.
- Assemble Egg Rolls: Lay an egg roll wrapper on a flat surface with one corner pointing towards you. Spoon about 1/3 cup of the filling onto the wrapper. Fold the corner nearest to you over the filling, then fold in the two side corners. Roll tightly until sealed. Dab the ends of the wrapper with water to help seal. Repeat for all wrappers to make 15-20 egg rolls.
- Choose Cooking Method: Decide whether to pan fry, air fry, deep fry, or bake.
- Pan Frying: Heat 2 tablespoons canola or vegetable oil in a large skillet over medium-high heat. When hot, add egg rolls and cook, turning often, until all sides are toasted and crispy. Drain on paper towels and serve warm with dipping sauce.
- Air Frying: Lightly spray air fryer basket with cooking spray. Place egg rolls seam side down in a single layer, spray tops with olive oil spray. Air fry at 400°F for 6 minutes, flip, and cook an additional 5-6 minutes until golden and crispy. Serve warm with dipping sauce.
- Deep Frying: Heat about 1 quart vegetable oil in a deep pot to 350°F. Fry egg rolls, turning to evenly cook, about 90 seconds or until golden brown. Remove and drain on paper towels. Serve warm with dipping sauce.
- Baking: Preheat oven to 425°F. Place egg rolls seam side down on a baking sheet at least 1 inch apart. Lightly spray or brush tops with oil. Bake for 12-15 minutes, turning halfway through, until golden and crisp. Serve warm with dipping sauce.
Notes
- For crisper egg rolls, deep frying or air frying methods work best.
- Make sure to seal the wrappers well with water to prevent filling from leaking during cooking.
- Leftover egg rolls can be reheated in an oven or air fryer for best texture.
- You can customize the filling by adding jalapeños for more heat or substituting chicken with turkey or beans for a vegetarian version.
- If baking, spraying the egg rolls with oil helps them crisp up nicely.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Southwestern
Keywords: Southwest Egg Rolls, egg rolls recipe, chicken egg rolls, air fryer egg rolls, pan fried egg rolls, baked egg rolls, southwestern appetizer
