🌯 Southwestern Egg Rolls Recipe

These are way better than takeout and come together with simple ingredients you probably already have. You can make them with shredded rotisserie chicken for a shortcut, or swap in beans for a vegetarian version. Serve with salsa, ranch, or avocado crema—trust me, they’ll disappear fast!

🛒 What You’ll Need

2 tablespoons olive oil
1 cup cooked shredded chicken
½ cup canned black beans, rinsed and drained
½ cup frozen or canned corn
½ red bell pepper, diced
½ cup shredded Monterey Jack or cheddar cheese
1 green onion, sliced
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon garlic powder
Salt and pepper to taste
8–10 egg roll wrappers
Water or egg wash (for sealing)

👩‍🍳 Pro Tips

Use rotisserie chicken for a quick, flavorful shortcut.
Seal the edges well with water or egg wash to prevent bursting.
Don’t overfill! 2–3 tablespoons of filling per wrapper is plenty.
Air fryer? Cook at 390°F for 8–10 minutes, flipping halfway through.
Make a dipping sauce: Try avocado ranch, chipotle mayo, or classic salsa.

🧰 Tools You’ll Need

Mixing bowl
Cutting board & knife
Small skillet (optional for sautéing veggies)
Spoon or tongs
Pastry brush (for sealing or oiling)
Baking sheet or air fryer basket
Paper towels (if frying)

🔄 Substitutions & Variations

Vegetarian: Use extra beans or chopped mushrooms instead of chicken.
Gluten-free: Use gluten-free wrappers or corn tortillas and bake taquito-style.
Spicy: Add diced jalapeños or chipotle powder.
Cheesy twist: Mix in cream cheese for a creamy, melty filling.

⏱️ Make Ahead Tips

Roll and freeze unbaked egg rolls on a tray. Once frozen, store in a zip-top bag. Bake or fry straight from frozen—just add 3–5 extra minutes!
Filling can be made 2 days in advance and kept in the fridge.

👩‍🍳 Instructions

1. Make the Filling

In a bowl, combine shredded chicken, black beans, corn, diced pepper, cheese, green onions, and seasonings. Mix well.

2. Fill the Egg Rolls

Lay out one wrapper with a corner facing you. Add 2–3 tablespoons of filling. Fold the bottom up, sides in, and roll tightly. Seal edge with water or egg wash.

3. Cook (Choose One Method)

🔥 Pan-Fry:

Heat 1 inch of oil in a skillet. Fry 2–3 minutes per side until golden and crispy.

4. Serve

Let cool slightly, then serve with your favorite dip!

🧊 Leftovers & Storage

Fridge: Store cooked egg rolls in an airtight container for 3–4 days.
Reheat: In oven or air fryer for best crispiness.
Freeze: Freeze unbaked or baked egg rolls for up to 2 months.

💬 Final Thoughts

These Southwestern Egg Rolls are bold, crunchy, and packed with flavor. Whether you’re making them for a crowd or meal prepping for yourself, they’re endlessly customizable and absolutely delicious. Let me know how you served them—air-fried, baked, spicy, cheesy? I’d love to hear your twist!