I’m excited to share my Southwest Egg Rolls recipe with you. These tasty treats are packed with flavor and make a wonderful snack or appetizer. With a crispy shell and a savory filling, they’re sure to delight your family and friends.
Gathering Your Ingredients
- Cooked chicken, shredded
- Black beans, drained and rinsed
- Corn, frozen or canned
- Red bell pepper, diced
- Green onion, chopped
- Shredded cheese (cheddar or Mexican blend)
- Cumin
- Chili powder
- Salt and pepper to taste
- Flour tortillas
- Oil for frying
The Tools That Help
To make these egg rolls, you will need:
- A large mixing bowl
- A deep skillet or fryer
- A spatula for frying
- Paper towels for draining
The Step-by-Step Process
- In a large bowl, combine the chicken, black beans, corn, red bell pepper, green onion, cheese, cumin, chili powder, salt, and pepper. Mix well.
- Place a spoonful of the filling mixture in the center of each tortilla. Roll up tightly, folding in the sides.
- Heat oil in a deep skillet or fryer over medium heat.
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels.
- Serve hot with creamy avocado ranch dipping sauce.
Lighter, Healthier Touches
If you’re looking for a lighter version, try using whole wheat tortillas. You can also bake the egg rolls instead of frying them. Brush a little oil on them and bake at 400°F until they’re golden brown. This way, you still enjoy the flavor without all the extra grease.
Perfect Pairings
Serve these egg rolls with a fresh salad on the side. A zesty lime vinaigrette complements the flavors well. Consider a side of guacamole or salsa for added dipping options! A cold drink, like sparkling water with lime, refreshes the palate.
Common Stumbles to Avoid
One common issue is overfilling the tortillas. Make sure not to add too much filling, or they might burst while frying. Keep a close eye on the oil temperature. If it’s too hot, your egg rolls could burn. If it’s too low, they will absorb too much oil and become soggy.
Storing Your Creation
If you have leftovers, let them cool completely before storing. Place them in an airtight container in the fridge. They should last about 3 days. To reheat, pop them in an oven or an air fryer to crisp them back up.
A Final Warm Word
I hope you enjoy making and eating these Southwest Egg Rolls as much as my family and I do. They bring back cherished memories and create new ones around the table. Dig in and enjoy every crunchy, cheesy bite!
Answering Your Questions
How can I customize my Southwest Egg Rolls?
You can customize these egg rolls by adding your favorite vegetables or proteins. Try using cooked shrimp or sautéed mushrooms for a fun twist. Just remember to keep the flavors balanced for the best results.
Can I freeze the egg rolls?
Yes, you can freeze them! Just freeze them before frying. Place them on a baking sheet in a single layer until frozen solid, then transfer them to an airtight freezer bag. When you’re ready, fry them straight from the freezer – no need to thaw.
What sauces work well with Southwest Egg Rolls?
These egg rolls pair well with many sauces. Besides creamy avocado ranch, you could try salsa, sour cream, or even a spicy chipotle sauce. Each dip adds a different flavor and enhances your meal!
Print
Southwest Egg Rolls
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Crispy Southwest Egg Rolls packed with flavor, perfect as a snack or appetizer.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 2 green onions, chopped
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 8 flour tortillas
- Oil for frying
Instructions
- In a large bowl, combine the chicken, black beans, corn, red bell pepper, green onion, cheese, cumin, chili powder, salt, and pepper. Mix well.
- Place a spoonful of the filling mixture in the center of each tortilla. Roll up tightly, folding in the sides.
- Heat oil in a deep skillet or fryer over medium heat.
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels.
- Serve hot with creamy avocado ranch dipping sauce.
Notes
For a lighter version, use whole wheat tortillas and bake instead of frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg
Keywords: southwest egg rolls, appetizer, crispy snacks, chicken roll, party food