Estimated reading time: 4 minutes
Table of contents
This southwestern egg roll recipe makes for the perfect finger food. Serve this as an appetizer or make a plate full to enjoy while watching the big game. They make good leftovers as well.
I absolutely love southwestern egg rolls! They’re crispy and crunchy, a little spicy and very tasty! You may be surprised to hear this, but they are pretty darn easy to make as well. Thank the Lord for store-bought pre-made egg roll wrappers.
This is a pretty simple recipe as everything gets cooked up in a skillet and then added to pre-made eggroll wrappers. I bake my southwestern eggrolls to keep them more on the healthier side but feel free to fry them in oil. Either way, they turn out crispy and delicious. I also find them very addictive.
Make these egg rolls even better by dipping them in my BUTTERMILK RANCH DRESSING AND DIP or serve them alongside my SMOKED CHICKEN WINGS or FRIED CHICKEN TENDERS. If you have extra wonton wrappers, then simply fry or bake them and then serve with my delicious CRAB RANGOON DIP.
I believe these are similar to the Chili’s southwestern egg rolls but I haven’t dined there in a very long time so I may be wrong. In my opinion, these are better because we are controlling the amount of fat and ingredients!
Ingredients
- Onion
- Bell pepper
- Garlic
- Chicken
- Spices (cumin, chili powder, coriander, smoked paprika, oregano)
- Diced tomatoes (Rotel)
- Chipotle pepper in adobo
- Black beans
- Corn
- Cooked rice
- Cream cheese
- Shredded cheese
- Eggroll wrappers
My southwestern egg roll recipe uses a store-bought rotisserie chicken. Thats because I always have one in the fridge. Simply shred the meat off of the thighs and some from the breast then cut it up into small pieces.
I use black beans in these egg rolls because they are smaller than, say, a kidney bean and about the same size as the corn. I dice my onions and peppers to the same size as the beans and corn. You can use either frozen, canned or fresh corn. Just make sure to drain it if its canned.
Substituting ground beef for the chicken would be delicious in this recipe as well. If you want to make these vegetarian, then just ditch the chicken and add in some more vegetables or use plant-based crumbles.
I did not sprinkle shredded cheese before wrapping my egg rolls and that’s because I wanted to make them a little healthier. The addition of cream cheese in the filling made it creamy enough for us. But if you want ooey gooey cheese then add the shredded cheese during the rolling process.
Instructions
Time needed: 15 minutes
Southwestern egg roll filling
- PREPARE
Pre-heat oven to 425 degrees F. (if baking)
Dice the onions and peppers, set aside. Peel garlic.
Shred and dice the chicken. - COOK
In a large skillet, sauté the onion and pepper in 1 tbsp olive oil for 5 minutes. Add chicken, garlic and dry seasoning, cook for 2 minutes.
Add diced tomatoes, black beans, corn, chipotle peppers and rice. Let simmer for a few minutes on low heat. Add cream cheese, hot sauce(opt) and salt/ pepper to taste. Let simmer for 5 minutes to incorporate flavors - EGG ROLL PREPARATION
Lay egg roll wrapper on a flat, dry surface. Fill the middle with 3 spoonsful of filling. Sprinkle shredded cheese on top. Wrap the sides in first then roll from the bottom up. Wet finger with water and dab on the upper part of egg roll wrapper, this will help seal the egg roll. Spray both sides of egg rolls with cooking spray.
- BAKE OR FRY
Bake in a 425-degree oven for 8-10 minutes per side, flipping once. Total cook time is 20 minutes.
Fry in a large skillet in high heat oil making sure to turn the egg roll over every couple of minutes to get all sides golden brown.
CHECK OUT SOME OF MY OTHER DELICIOUS RECIPES!
- BRAISED SHORT RIBS
- GRIT BREAKFAST BOWL
- HOT HONEY BRUSSELS SPROUTS
- CREAM OF ZUCCHINI SOUP
- BUTTERMILK RANCH DRESSING AND DIP
PLEASE LEAVE A 5 STAR RATING OR ANY QUESTIONS OR COMMENTS BELOW
SOUTHWESTERN EGGROLLS
Ingredients
- 1 tbsp Olive oil
- ½ cup Onion diced
- ½ cup Bell pepper any color
- 2 clove Garlic minced
- 2 cup Chicken diced
- 1 tsp Cumin dry
- 1 tsp Chili powder dry
- 1 tsp Coriander dry
- ½ tsp Smoked paprika dry
- 1 tsp Oregano dry
- 10 oz Diced tomatoes Rotel with green peppers
- 2 tbsp Chipolte pepper in adobo
- 1 cup Black beans drained and rinsed
- 1 cup Corn frozen
- ½ cup Rice cooked
- 2 tbsp Cream cheese light
- dash Hot sauce to taste
- Salt/pepper to taste
- Shredded cheddar cheese optional
- 1 pkg Eggroll wrappers
Instructions
- Preheat oven to 425 degrees F.
How to make filling
- In a large skillet over medium heat saute onion and pepper in 1 tbsp olive oil for 5 minutes. Add chicken, garlic and dry seasoning, cook for 2 minutes.
- Add diced tomatoes, black beans, corn, chipolte peppers and rice. Let simmer for a few minutes on low heat. Add cream cheese, hot sauce and salt/ pepper to taste. Let simmer for 5 minutes to incorporate flavors.
How to wrap eggrolls
- Place eggroll wrapper on flat surface and add 3 spoonfuls of filling in center. Sprinkle shredded cheese on top of filling (if using). Fold sides in first then fold bottom up and roll up. Using your finger, dab some water on end of wrapper to seal eggroll.
- Place eggrolls on a foil lined baking pan. Spray both sides with cooking spray. Cook 8-10 minutes per side or until golden brown.
Notes
