Description

These Southwest Egg Rolls are a flavorful and crispy appetizer packed with black beans, corn, chicken, bell peppers, and a blend of southwestern spices, served with a creamy cilantro salsa dipping sauce. Perfect for game day or a tasty snack, they can be pan-fried, air-fried, deep-fried, or baked to suit your preference.

Ingredients

Scale

Egg Roll Filling

20 egg roll wrappers
15 ounce can black beans, rinsed and drained
1 cup cooked corn (canned or frozen)
1 red or green bell pepper, finely diced
1/4 cup onion, finely diced
2 cups cooked chicken, chopped (about 1 breast)
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded cheddar cheese or Mexican blend cheese
Oil for pan frying or deep frying (optional)

Dipping Sauce

6 ounces cream cheese
1/4 cup sour cream
1 bunch fresh cilantro
1/3 cup salsa

Instructions

Prepare the Dipping Sauce: Add cream cheese, sour cream, fresh cilantro, and salsa to a food processor and blend until smooth. Adjust by adding more salsa to thin the sauce or to your preferred taste. Refrigerate until ready to serve.
Make the Egg Roll Filling: In a large mixing bowl, combine rinsed black beans, cooked corn, finely diced bell pepper and onion, chopped cooked chicken, shredded cheese, garlic powder, chili powder, cumin, salt, and pepper. Mix well and taste, adjusting seasonings as needed.
Assemble the Egg Rolls: Lay one egg roll wrapper on a flat surface with one corner pointing towards you. Spoon about 1/3 cup of the filling onto the wrapper. Fold the corner closest to you over the filling, then fold in the sides, and roll tightly to the opposite corner. Wet the edges with a little water to seal. Repeat with remaining wrappers and filling to make about 15-20 egg rolls.
Choose Cooking Method: Decide whether you want to pan fry, air fry, deep fry, or bake your egg rolls based on your preference.
Pan Fry: Heat 2 tablespoons of canola or vegetable oil over medium-high heat in a large skillet. When hot, add a few egg rolls and cook, turning frequently, until all sides are golden and toasted. Drain on paper towels. Serve warm with dipping sauce.
Air Fry: Preheat the air fryer to 400°F. Spray the air fryer basket with cooking spray. Place egg rolls seam side down in a single layer, spray the tops lightly with oil, and air fry for 6 minutes. Flip and continue cooking for 5-6 minutes until golden and crispy. Serve warm with dipping sauce.
Deep Fry: Heat about 1 quart of vegetable oil in a deep stock pot to 350°F. Carefully fry egg rolls, turning to cook evenly, for about 90 seconds or until golden brown. Remove and drain on paper towels. Serve warm with dipping sauce.
Bake: Preheat oven to 425°F. Place egg rolls seam side down on a baking sheet, spacing them at least 1 inch apart. Spray or brush lightly with oil. Bake for 12-15 minutes, turning halfway through, until golden brown. Serve warm with dipping sauce.

Notes

Ensure wonton/egg roll wrappers are kept covered with a damp towel to prevent drying out while assembling.
You can easily make this recipe vegetarian by omitting the chicken or substituting with cooked tofu or more beans.
Adjust spice levels by adding cayenne pepper or extra chili powder for more heat.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in an oven or air fryer to maintain crispness.
If you want to reduce oil usage, baking or air frying are healthier options.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Pan Frying, Air Frying, Deep Frying, Baking
Cuisine: Southwestern American

Nutrition

Serving Size: 2 egg rolls with dipping sauce
Calories: 320 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 6 g
Protein: 18 g
Cholesterol: 45 mg

Keywords: Southwest egg rolls, black bean egg rolls, chicken egg rolls, southwestern appetizer, crispy egg rolls, homemade egg rolls, air fryer egg rolls