Skip to Content

Southwest Egg Rolls

*This post may contain affiliate links. As Amazon Associates we earn from qualifying purchases.

This Southwest Egg Rolls recipe makes the perfect party appetizer or even light lunch! They’re crispy on the outside and packed with chicken, cheese, veggies, and flavorful spices. These are sure to be a hit with the whole family!

Southwest egg roll cut in half.

Homemade Southwest Eggs Rolls

There’s something magical about an entire meal being packed into one convenient, handheld package. That’s one reason I love these easy, homemade Southwest Egg Rolls! The delicious filling is packed with chicken, black beans, sweet corn, peppers, and vibrant Mexican-inspired spices, then wrapped and fried in a crispy egg roll wrapper.

These Southwest Egg Rolls are versatile, too! You can adjust the ingredients and flavors in the filling to best fit your family’s palette, and you can serve them as an appetizer or light main course with some side dishes like my Mexican Rice and my Tomato Avocado Salad.

This has quickly become on of my new, all-time favorite recipes. Make it yourself, and you’ll see why!

Top down view of egg rolls on a platter.

Key Ingredients

  • Chicken: You’ll need 3 cups total of cooked, shredded chicken. I like to pick up a rotisserie chicken at the grocery store to use in recipes like this!
  • Colby Jack Cheese: Mild and mixes well with the other flavors in the egg rolls.
  • Black Beans: Canned is fine, here. Just make to to rinse them thoroughly.
  • Corn: I like to use thawed, frozen corn kernels just out of convenience, but you can cut kernels fresh off the cob, if you prefer.
  • Jalapeño: Remove the seeds, and mince finely. You can also remove the membranes to reduce the amount of heat, or use bell peppers instead.
  • Dry Seasonings: I used ground cumin, chili powder, and salt in this Southwest Egg Rolls recipe, but feel free to adjust to best fit your preferences. Oregano and onion powder would also be delicious!
  • Egg Roll Wrappers: You can also use wonton wrappers if you want to make miniature versions of these egg rolls.
  • Vegetable Oil: To fry the egg rolls in. You can also use canola or avocado oil.
Ingredients needed to make southwest egg rolls.

How to Make Southwest Egg Rolls:

  1. First, heat 2 inches of oil in a deep skillet over medium heat to 265°F. Then, while that’s preheating, prepare your Southwest Egg Roll filling by adding the cheese, chicken, jalapeño, black beans, and dry spices to a large bowl.
  2. Stir to combine and evenly coat everything in the spices.
  3. Lay out an egg roll wrapper in a diamond shape, and brush the edges with water.
  4. Then, add 2-3 tablespoons of the filling to the lower corner of the wrapper.
  5. Roll up the bottom of the egg roll wrapper. Then, press the edges and fold in the outer corners then gently roll it up.
  6. Seal the top corner down to connect back with the egg roll wrapper and seal the dish.
  7. Repeat the process with the remaining filling for the remaining egg rolls.
  8. Fry 3-4 egg rolls at a time in the oil at a time for two to three minutes or until light and golden on all sides. Let them drip off any excess oil on a plate fitted with a paper towel, and serve with Ranch dressing and freshly minced cilantro if desired.
Collage showing how to make the filling for a southwest egg roll.

Pro Tip: This is a great recipe to make with the entire family! Get the kids involved to help you spoon the filling onto each egg roll wrapper and carefully roll up the wrapper before frying.

Collage showing how to wrap an egg roll.

What To Serve with Southwest Egg Rolls

I love serving these homemade Southwest Egg Rolls with some homemade ranch dressing or spicy ranch dressing and fresh, chopped cilantro. They would also be delicious with some red salsa, pineapple salsa, salsa verde, or guacamole!

These also go great with my simple homemade margaritas!

Variations

  • Swap out the protein! Ground beef, ground turkey, and tofu would be great in these Southwest Egg Rolls.
  • Or keep it vegetarian by omitting the meat entirely.
  • Make it vegan by omitting the meat or swapping for a plant-based protein and using dairy-free cheese.
  • Turn these into breakfast egg rolls by adding some scrambled eggs and swapping the chicken for bacon or sausage!
  • Make them more filling by adding some cooked rice or quinoa.
  • Add more cooked veggies like cabbage, onions, garlic, carrots, celery, or mushrooms!
  • Cheese: Swap out the Colby Jack for pepper jack, cheddar, mozzarella, or Monterrey Jack.
Egg roll with a bowl of dipping sauce.

Storage, Freezing, and Reheating Recommendations

Refrigerator: Cooked and cooled egg rolls can be stored in an airtight container or plastic bag in the fridge for up to 5 days.

Freezer: Cooked and cooled eggs rolls can be stored in an airtight, freezer-safe container or plastic bag for up to 3 months.

Reheat: Reheat thawed or chilled egg rolls in the air fryer, or on a wire rack in an oven or toaster oven on 300°F until warmed through and crispy.

Top down view of several egg rolls and dipping sauce.

Southwest Egg Rolls

Yield: About 14 Egg Rolls
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes

This Southwest Egg Rolls recipe makes the perfect party appetizer or even light lunch! They're crispy on the outside and packed with chicken, cheese, veggies, and flavorful spices. These are sure to be a hit with the whole family!

Ingredients

  • 3 cups chicken, cooked and shredded
  • 2 cups Colby Jack cheese, finely shredded
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 jalapeño, deseeded and finely minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 14 egg roll wrappers
  • Vegetable or canola oil for frying

Instructions

  1. Heat 2 inches of oil in a deep skillet over medium heat to 265°F.
  2. In the meantime, add the chicken, cheese, black beans, corn, jalapeño, cumin, chili powder and salt to a large bowl, and stir to combine.
  3. Lay out an eggroll wrapper in a diamond shape, then brush the edges with water and add 2 to 3 tablespoons of the filling to the lower corner of the wrapper.
  4. Roll up the bottom then press the edges and fold in the outer corners then gently roll it up, and seal the top corner down.
  5. Repeat the process with the remaining filling then fry 3-4 in the oil at a time for two to three minutes or until light and golden on all sides.
  6. Let them drip off any excess oil on a plate fitted with a paper towel, and serve with Ranch dressing and freshly minced cilantro if desired.
  7. See post for storage recommendations.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 egg rolls. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 7 Serving Size: 2 egg rolls
Amount Per Serving: Calories: 506Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 92mgSodium: 782mgCarbohydrates: 49gFiber: 4gSugar: 1gProtein: 32g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

Don't forget to follow us on Pinterest!

Share this recipe by clicking the Pinterest button below!

Yellow Squash Casserole
← Previous
Restaurant Style Salsa
Next →
Skip to Recipe