A Little Story About My First Egg Roll
I made my first egg roll when I was young. I used too much filling. It burst right open in the hot oil. What a mess. I still laugh at that.
Do not worry about being perfect. A little tear is just fine. The taste is what truly matters. It is about the fun of making them.
Let’s Make That Filling
Get your big bowl. Put everything in it. The beans, corn, chicken, and cheese. Add all those good spices. Give it a good stir.
Doesn’t that smell amazing? All those colors mixed together make me happy. This is why cooking is so great. You create something beautiful from simple things.
The Secret to a Good Roll
Lay the wrapper like a diamond. Put your filling in the middle. Fold the bottom corner up. Then fold in the sides. Roll it up tight.
A little water on the last corner seals it. This part is like wrapping a tiny present. What is your favorite thing to wrap?
Cooking Your Egg Rolls
You can bake, air fry, or pan fry them. I like the air fryer now. It makes them so crispy. And it feels a little healthier.
*Fun fact*: Egg roll wrappers are different from spring roll wrappers. They are thicker and crisp up so nicely. Which cooking method will you try first?
The Dipping Sauce Magic
The sauce is my favorite part. Just blend it all until smooth. Cream cheese, cilantro, and salsa. It is cool and creamy.
A good sauce brings everyone together. It is the first thing people try. It makes the whole meal feel special. This matters more than you think.
Why This Recipe is a Keeper
This recipe is flexible. No chicken? Use more beans. Do not like cilantro? Leave it out. You are the boss of your kitchen.
Cooking for others is an act of love. Sharing food creates warm memories. That is the real secret ingredient. What is a food that makes you feel loved?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Egg roll wrappers | 20 | |
| Black beans | 15 ounce can | rinsed and drained |
| Corn | 1 cup | cooked, canned or frozen |
| Bell pepper | 1 | red or green, finely diced |
| Onion | 1/4 cup | finely diced |
| Chicken | 2 cups | cooked and chopped (about 1 breast) |
| Garlic powder | 1 teaspoon | |
| Chili powder | 1 teaspoon | |
| Ground cumin | 1/2 teaspoon | |
| Salt | 3/4 teaspoon | |
| Black pepper | 1/4 teaspoon | freshly ground |
| Cheddar or Mexican blend cheese | 1/2 cup | shredded |
| Oil | as needed | for pan frying or deep frying (optional) |
| Cream cheese | 6 ounces | for dipping sauce |
| Sour cream | 1/4 cup | for dipping sauce |
| Fresh cilantro | 1 bunch | for dipping sauce |
| Salsa | 1/3 cup | for dipping sauce |
Let’s Make Southwest Egg Rolls
I love a recipe that feels like a party. These Southwest Egg Rolls are just that. They are little pockets of fiesta fun. My grandkids gobble them up every single time. The best part is you can cook them your favorite way.
First, we make the dipping sauce. It’s so easy and creamy. Step 1: Put all the sauce ingredients into a food processor. Blend it until it’s smooth and green from the cilantro. Doesn’t that smell amazing? Step 2: Look at how thick it is. You can add a little more salsa to thin it. This makes it just right for dipping. Step 3: Pop the sauce into the fridge. It needs to get cold while we work.
Now for the fun filling. Step 4: Get a big bowl. Add the beans, corn, and bell pepper. Then put in the chicken, cheese, and all those spices. I still laugh at the time I used a whole tablespoon of chili powder by mistake. My grandson’s face was so red! Step 5: Always taste your filling. You are the cook. You get to decide if it needs a little more salt or pepper.
Time to roll them up. This seems tricky, but you can do it. Step 6: Lay a wrapper down like a diamond. Spoon some filling right in the middle. Step 7: Fold the bottom corner up over the filling. Then fold the two sides in, like you’re making an envelope. Step 8: Now, roll it up tightly to the top. (A hard-learned tip: Use a little water on the last corner to seal it shut. This keeps all the goodness inside while it cooks!)
How will you cook yours? I like the air fryer for a lighter crunch. The oven works beautifully too. You just spray them with oil and bake. Which cooking method sounds best to you? Share below! However you cook them, serve them warm with that cool, creamy sauce. They are perfect for sharing.
Cook Time: 10-15 minutes
Total Time: 40 minutes
Yield: About 15-20 egg rolls
Category: Appetizer, Snack
Three Fun Twists to Try
Recipes are made for playing with. You can change this one so easily. Here are a few ideas my family loves. They make this dish feel new again.
Make it Meatless. Just leave out the chicken. Add a can of drained diced green chiles instead. It’s just as tasty and filling.
Kick Up the Heat. For my spice lovers, add a chopped jalapeño to the filling. A little bit goes a long way. It will make your taste buds dance.
Breakfast for Dinner. Swap the chicken for scrambled eggs and a little cooked sausage. It’s a fun and surprising switch. My family asks for this one often.
Which one would you try first? Comment below!
How to Serve Your Egg Rolls
Now, what to serve with your crispy creations? A simple side salad is always nice. I like one with lots of tomatoes and avocado. It feels fresh next to the warm egg rolls.
For a real treat, make a “nacho” platter. Lay the egg rolls on a big plate. Drizzle extra dipping sauce over the top. Sprinkle with extra cheese and green onions. It looks so festive on the table.
And what to drink? A cold glass of limeade is so refreshing. For the grown-ups, a light Mexican beer pairs perfectly. It cuts through the richness. Which would you choose tonight?
Keeping Your Southwest Egg Rolls Fresh and Tasty
Let’s talk about keeping these egg rolls for later. You can store them in the fridge for three days. Just let them cool completely first. Then pop them in an airtight container. This keeps them from getting soggy.
You can also freeze them for a future quick meal. I love doing this for busy nights. Lay the uncooked rolls on a baking sheet. Freeze them solid, then put them in a freezer bag. You can cook them straight from the freezer. Just add a few extra minutes to the cooking time.
I once reheated one in the microwave. It was a bit soft. My tip is to use the oven or air fryer to reheat. This brings back their wonderful crunch. Batch cooking saves you so much time later. It means a homemade meal is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Egg Roll Hiccups
Sometimes the wrapper can tear. Do not worry. Just use a second wrapper to patch it. A little water acts like glue. I remember when my grandson tried to overfill his first one. The filling came out the sides while cooking.
Using about â…“ cup of filling is the sweet spot. Make sure your oil is hot enough before frying. If it is not, the rolls will soak up oil. They will become greasy. A hot oil gives you a crispy shell. This matters because good texture makes the meal special.
Always seal the wrapper tightly with water. This keeps the filling safely inside. A good seal makes you feel like a pro cook. It builds your confidence in the kitchen. Which of these problems have you run into before?
Your Southwest Egg Roll Questions, Answered
Q: Can I make these gluten-free? A: Yes! Just use gluten-free egg roll wrappers. They work just as well.
Q: Can I make the filling ahead of time? A: Absolutely. Mix it and keep it in the fridge overnight. This makes assembly very fast.
Q: What if I do not have black beans? A: You can use pinto beans instead. They are just as tasty. Fun fact: I almost always use pinto beans because that is what my pantry holds!
Q: Can I make a smaller batch? A: Of course. Just cut all the ingredients in half. It is that simple.
Q: Is the chicken optional? A: Yes, you can leave it out for a vegetarian version. It will still be delicious. Which tip will you try first?
A Little Note From My Kitchen to Yours
I hope you love making these Southwest egg rolls. They are a favorite in my house. I would love to see your creations. Sharing food is a way to share joy.
Please show me your finished dish. Your photos inspire me and other readers too. Have you tried this recipe? Tag us on Pinterest! I cannot wait to see what you make.
Happy cooking!
—Grace Ellington.
Southwest Egg Rolls Recipe Tastes Better From Scratch
Description
These Southwest Egg Rolls are packed with black beans, corn, bell pepper, chicken, and cheese, then fried or baked to crispy perfection. Served with a creamy cilantro dipping sauce.
Ingredients
Instructions
- For the Dipping Sauce: Add all of the dipping sauce ingredients to a food processor and blend until smooth. Add more salsa, if needed, to thin the mixture, or to taste. Refrigerate.
- For the Egg Roll Filling: In a large mixing bowl, combine black beans, corn, bell pepper, onion, chicken, cheese, garlic powder, chili powder, cumin, and salt and pepper. Taste and add more seasonings if needed, to your liking.
- To Assemble: Place one egg roll wrapper on counter with one corner pointing towards you. Spoon about â…“ cup of filling onto the egg roll wrapper. Take the wrapper end that is pointing towards you and fold it over the filling mixture. Fold in the sides of the wrapper, and then continue rolling the wrapper tightly all the way to the end. Dip your fingers in water and brush the ends of the wrapper with a little water to help seal the wrapper. Repeat with remaining egg rolls (makes about 15-20).
- To Pan Fry: In a large skillet over medium-high heat, add 2 Tablespoons of canola or vegetable oil. When the oil is hot, place a few egg rolls at a time into the pan. Cook them, rotating often, until toasted on all sides. Drain on paper towels. Serve warm, with dipping sauce.
- To Air Fry: Spray the basket of the air fryer with oil cooking spray. Place a few egg rolls seam side down, in a single layer in the basket and spray the tops with more olive oil spray. Air fry at 400 degrees for 6 minutes. Flip and cook for an additional 5-6 minutes until golden and crispy. Serve warm, with dipping sauce.
- To Deep Fry: In a deep stock pot, heat about 1 quart of vegetable oil to 350 degrees F (medium high heat). Cook egg rolls, turning in the oil to cook evenly, for about 90 seconds, or until golden brown. Remove to a paper towel lined plate. Serve warm, with dipping sauce.
- To Bake: Preheat oven to 425 degrees F. Line egg rolls, seam side down, on baking sheet, at least 1 inch apart. Spray them with oil cooking spray, or brush the tops lightly with oil. Bake for 12-15 minutes or until golden, rotating half way through cooking. Serve warm, with dipping sauce.
Notes
- Nutrition information is an estimate and will vary based on cooking method and specific ingredients used.