Southwest Egg Rolls

These crispy southwestern egg rolls are full of savory spiced chicken, beans, tomatoes, rice, and gooey melted cheese. Either baked or fried, this simple recipe makes a great snack, appetizer, or make ahead meal served with a simple homemade cilantro lime ranch dip. You won’t be able to get enough of these crispy Southwestern egg rolls!

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Why You’ll Love These Egg Rolls

• Either baked or fried, these homemade egg rolls are crispy and full of bold flavors.
• Great for meal prep, this recipe is easy to make ahead.
• The spicy filling and tangy refreshing dipping sauce are a match made in heaven.
• Egg rolls are versatile and can be made with many different meats, fillings and flavors.
• These Southwestern egg rolls are freezer friendly, great for a last minute snack or appetizer.

About This Recipe

Southwestern egg rolls are a spicy and savory appetizer full of bold Tex-mex flavors. From the zest spiced chicken, to sauteed onions, peppers and beans, these crispy egg rolls are a real crowd pleaser. Served with a simple homemade tangy cilantro lime ranch dip, these egg rolls are similar to the famous Chili’s Southwest egg rolls but made at home!

Try my Cheesesteak Egg Roll Taco!

Egg Roll Variations

Once you learn how to properly roll egg rolls at home you can make a ton of different flavored egg rolls by simply changing up the ingredients and spices. Here are some must try variations for once you master this delicious recipe.

Vegetarian Egg rolls – Omit the chicken in this recipe or replace it with your favorite plant based meat alternative.

Spicy Beef Egg Rolls – Use some spiced beef in place of the chicken for a meatier Southwestern egg roll.

Philly Cheesesteak Egg rolls – Filled with sauteed peppers, onions, shaved beef and provolone cheese, this version is just like the classic sandwich.

Jalapeno Bacon – Crispy bacon, cheddar cheese, cream cheese, and sauteed jalapenos, this version is based on the delicious jalapeno popper.

Buffalo Chicken Egg rolls – Shredded chicken marinated in buffalo wing sauce and crumbled blue cheese, a scrumptious game day treat.

Tips for Homemade Egg Rolls

• Take your time when rolling the eggs rolls to make sure it’s nice and tight so the fillings don’t escape when cooking.
• Let the oil get nice and hot before adding the egg rolls, if the oil is too cold the egg rolls will be slightly oily and greasy.
• Cook the egg rolls in batches and avoid overcrowding the oil to ensure maximum crispness.
• Wonton wrappers should not be used in place of egg roll wrappers unless it’s all you can find. Wonton wrappers are smaller and much more delicate than egg roll wrappers.
• These Tex-mex-inspired egg rolls can be served as a fun party snack, or appetizer, or as a complete meal paired with a salad or your favorite Mexican side dishes.

Make Ahead, Leftovers, and Reheating

Store cooked egg rolls sealed in the fridge for up to 5 days.

For longer-term storage, egg rolls can be frozen for up to 3 months.

Freezing instructions – Allow the egg rolls to cool completely and wrap them individually in cooking foil. Place the wrapped egg rolls in a freezer and store frozen for up to 3 months.

Reheating –  Reheat egg rolls in a hot oven or air fryer until warmed through and crispy.

Try my Nacho Egg Rolls!

Southwest Egg Rolls

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

These crispy southwestern egg rolls are full of savory spiced chicken, beans, tomatoes, rice, and gooey melted cheese. Either baked or fried, this simple recipe makes a great snack, appetizer, or meal served with a simple homemade cilantro lime ranch dip.

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Ingredients 

• 21 egg roll wrappers
• 1 quart Vegetable oil, for frying only
• 1 tablespoon olive oil
• 1/2 red onion, diced
• 1 pound chicken breasts, chopped small
• 3 garlic cloves, minced
• 1 red pepper, finely chopped
• 1 jalapeno, seeded, deveined, minced
• 1 cup black beans, , drained and rinsed
• 1 cup corn, drained and rinsed
• 1 cup cooked brown rice
• 1 10 oz. can diced tomatoes with green chilies, drained (Rotel)
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon pepper
• 1 cup sharp cheddar cheese
• 1 cup Monterey Jack
• 2 avocados, mashed

CILANTRO LIME RANCH DIP

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons milk
• 2 tablespoons dry ranch seasoning/dressing mix
• 1 tablespoons finely chopped cilantro
• 1 tablespoon lime juice
• Hot sauce to taste, optional

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Instructions

• Heat oil in a large skillet over medium-high heat. Once hot, add the chicken and sliced onion, saute until the chicken is cooked through. Add in the garlic, red pepper, and jalapeno and cook for 1 minute before stirring in the black beans, corn, rice, tomatoes, cumin, chili powder, salt, smoked paprika, and black pepper.
  
• Remove the pan from the heat and add in the shredded cheddar cheese, Monterry jack, and mashed avocado. Stir to combine.
  
• Line a baking sheet with parchment paper for assembly and spray with cooking spray. Place an egg roll wrapper on the sheet with one of the points facing towards you. Scoop approximately ¼ cup of the filling onto the lower third of the wrapper.
  
• Lightly brush the top corner of the wrapper with water to seal. Fold the bottom corner of the wrapper over the filling.
  
• Then tuck the corner in tight on the other side of the filling.
  
• Fold in both corners as you roll the spring roll towards the top corner. Press firmly to seal. Repeat for the remaining wrappers and filling.
  
• Heat oil in a large pot or dutch oven to 350°F over medium high heat. Once hot, carefully place the spring rolls into the oil and cook, rotating occasionally until the wrapper is golden brown.
  
• Remove cooked spring rolls to a paper towel lined plate to drain.
  
• To bake these spring rolls instead of frying, space evenly on a parchment lined baking sheet, brush the spring rolls with oil and bake at 425°F for 15 minutes, flipping halfway through until crispy and golden brown.

Cilantro Lime Ranch Dip

• To prepare the dipping sauce, combine the sour cream, mayonnaise, milk, ranch seasoning, cilantro, lime juice, and hot sauce in a small bowl. Cover and refrigerate until needed.