Southwest Egg RollS

These delicious southwest egg rolls are fried to perfection! Serve them with salsa, sour cream, or guacamole.

These aren’t your traditional Chinese Egg Rolls! In fact, this savory filling is rolled up in a Flour Tortilla. For extra southwest flare, dip in some homemade Chipotle Ranch.

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We Love This Tasty Twist!

If you love egg rolls, you have to try this Southwest version!

And if you don’t enjoy deep-fried food, no worries. The oven “fries” these southwest egg rolls beautifully. No oil to clean up, no splatters all over your range, no burns, no mess!! Either way you make them, these Southwest egg rolls are a favorite!

Why we love them:

• Flavorful. They are extra crispy on the outside, and bursting with an insane amount of flavor on the inside.
• Simple. Not only are they delicious but they are EASY to make.
• Party perfect. They make a great party appetizer or a fun main dish the entire family will enjoy.
• Freezes well! Freeze and pop them in the oven when you need them or bake and reheat the leftovers the following day.

Ingredients

• canola, avocado, or grapeseed oil
• chicken breast – Cook your own chicken breast, use leftover chicken, or even meat from a rotisserie chicken.
• frozen or fresh corn
• minced red bell pepper
• minced green onion
• chili powder
• garlic powder
• salt
• cumin
• paprika
• black beans
• fresh spinach
• minced cilantro
• grated cheese – cheddar, colby jack, or pepper jack cheese can all be used.
• flour tortillas – or use traditional egg roll wrappers 
• oil for frying – Use a high smoke point oil like canola oil, vegetable oil, or an olive oil labeled suitable for frying.

How to Make Southwest Egg Rolls

1. 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 and any other favorite spices. Cook just until the spinach has wilted, then remove from the heat and stir in the cheese.
2. ASSEMBLE. Divide the mixture evenly between the 8 tortillas. Roll up and fold, taking care to tuck the ends snuggly in to create a nice seal and prevent the mixture from oozing out or oil from getting in. 

Storing Info

• STORE. Leftover southwest chicken egg rolls can be stored in an airtight container in the fridge for 3-4 days.
• FREEZE. Wrap each Mexican egg roll with plastic wrap and place them in a Freezer Ziploc. Store them in the freezer for 1-2 months.
  • Reheat them in the oven or microwave.

For More Egg Rolls:

Egg Roll Recipe

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Avocado Bacon Egg Rolls

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Avocado Egg Rolls

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Buffalo Chicken Egg Rolls

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5 from 13 votes

Southwest Egg Rolls Recipe

By: Lil’ Luna

These delicious southwest egg rolls are fried to perfection! Serve them with salsa, sour cream, or guacamole.

Servings: 8

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

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For the filling:

• ▢ 2 teaspoons canola, avocado or grapeseed oil
• ▢ 1 chicken breast cut into ¼-inch cubes
• ▢ ⅓ cup frozen or fresh corn
• ▢ 2 tablespoons minced red bell pepper
• ▢ 3 tablespoons minced green onion
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon garlic powder
• ▢ ¾ teaspoon salt
• ▢ ¼ teaspoon cumin
• ▢ ¼ teaspoon paprika
• ▢ ½ cup black beans, drained and rinsed
• ▢ 2 cups loosely packed fresh spinach, chopped into roughly 1 inch pieces
• ▢ 2 tablespoons minced cilantro
• ▢ ¾ cup grated cheddar, colby jack, or pepper jack cheese

For rolling and frying:

• ▢ 8 (6-inch) flour tortillas whole wheat work well too
• ▢ canola 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 just 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 snuggly in to create a nice 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, 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 remaining rolls.
• For oven frying: Preheat oven to 425°F. 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.

Video

Notes

STORE. Leftover southwest chicken egg rolls can be stored in an airtight container in the fridge for 3-4 days.

FREEZE. Wrap each Mexican egg roll with plastic wrap and place them in a Freezer Ziploc. Store them in the freezer for 1- Reheat them in the oven or microwave.

Nutrition

Calories: 222kcal, Carbohydrates: 25g, Protein: 17g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 22mg, Sodium: 613mg, Potassium: 630mg, Fiber: 4g, Sugar: 2g, Vitamin A: 6305IU, Vitamin C: 24.3mg, Calcium: 198mg, Iron: 3.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.