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Two golden-brown, crispy egg rolls are frying in oil, with blistered surfaces and visible bubbling, on a dark skillet.

Southwest Egg Rolls

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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 2 cups cooked chicken, chopped or shredded
  • ½ cup red bell pepper, finely diced
  • ½ cup black beans, rinsed & drained
  • ½ cup corn (fresh or frozen, thawed)
  • ½ cup chopped spinach
  • ¼ cup green onions, sliced
  • 1½ cups shredded Monterey Jack cheese
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • Salt & black pepper, to taste
  • Egg roll wrappers
  • Oil for pan frying (Bacon Up, Tallow, avocado, vegetable, or canola)

Instructions

  • Make the Filling In a large bowl, combine: Chicken Red bell pepper Black beans Corn Spinach Green onions Monterey Jack cheese Season with cumin, chili powder, salt, and pepper
  • Mix until evenly combined
  • Roll the Egg Rolls Lay an egg roll wrapper in a diamond shape
  • Add 2–3 tablespoons of filling near the bottom
  • Fold bottom over filling, tuck sides in, and roll tightly
  • Seal the edge with a little water
  • Pan Fry Heat about ½ inch of oil in a skillet over medium heat
  • Fry egg rolls in batches, turning occasionally
  • Cook 3–4 minutes per side until golden brown and crispy
  • Drain & Serve Remove to a paper towel–lined plate
  • Optional Dipping Sauces Chipotle ranch Southwest crema (sour cream + lime + chili powder) Salsa verde Avocado crema Pro Tips Chop everything small for tight rolls and even cooking
  • If spinach releases moisture, squeeze it dry first
  • These freeze great before frying — perfect for game day