Go Back
+ servings
Print Recipe
5 from 13 votes

Southwest Egg Rolls Recipe

These delicious southwest egg rolls are fried to perfection! Serve them with salsa, sour cream, or guacamole.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8
Author: Lil' Luna


For the filling:

  • 2 teaspoons canola, avocado or grapeseed oil
  • 1 chicken breast cut into ¼-inch cubes
  • 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


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.



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.


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