southwest egg rolls

Egg roll wrappers stuffed with a healthy mixture of chicken, beans, spinach and peppers.  All wrapped up in a egg roll wrapper and baked...not fried!

Baked Southwest Egg Rolls

egg roll wrappers

chicken (chopped)

black beans

corn (fresh, frozen (thawed) or canned (drained))

spinach (chopped)

poblano pepper (seeded and chopped)

red pepper (chopped)

green onions (chopped)

grated cheese (mexican blend)

cumin

chili powder

salt

sour cream (or plain yogurt)

salsa

Preheat oven to 425 degrees.

In large bowl combine all filling ingredients.  Taste.  More salt?  More cumin or chili powder?  Adjust to your taste.

Seperate 3 or 4 egg roll wrappers.  Add water to small dish.  Dip your fingers into the water and moisten the edges of the wrapper.

Add 1/4 cup of filling mixture from corner to corner of wrapper.

Fold corners over long end of filling. Fold outer corner over and tuck and roll as you go.

Place egg roll onto prepared baking sheet.    You will get around 15-18 egg rolls.

Brush with a small amount of olive oil.

Bake for 25 minutes or until golden and brown  Serve with salsa yogurt dip!

Air Fryer Southwest Egg Rolls have a flavorful chicken filling in a crispy wrapper. They cook in minutes and are much healthier than fried.

Air Fryer Southwest Egg Rolls

corn kernels (frozen

red bell pepper

jalapeno pepper

green onions

chicken

Monterey jack cheese

paprika

water

Vegetable oil

sour cream or plain Greek yogurt

buttermilk ranch dressing (or light ranch dressing)

taco seasoning

In a large mixing bowl, combine the corn, black beans, bell pepper, jalapenos, green onions, chicken, cheese and seasonings; set aside.

In a small bowl, use a fork to whisk together the egg and water.

Scoop ½ cup of the chicken mixture onto an egg roll wrapper. Brush the egg wash around the outside of the egg roll. Fold in two sides of the wrapper so the points almost touch. Then fold the top in and tightly roll up the egg roll and place on a sheet pan lined with waxed or parchment paper. Repeat with the remainder of the chicken mixture.

Lightly brush each egg roll with vegetable oil. Place egg rolls in an air fryer and cook at 375°F for 5 minutes. Make sure there is space between each egg roll - cook in batches if needed.

Use a tongs to flip the egg rolls and continue cooking for 3-5 more minutes or until the exterior is golden brown and crispy.  (Cooking times can vary greatly depending on the brand and size of your air fryer. I did four at a time at 375°F and it took between 8-10 minutes total.)

While the egg rolls are in the air fryer, combine the sour cream, ranch dressing and taco seasoning to make the zesty dip.  Refrigerate until ready to serve.

In a small bowl, combine sour cream, ranch dressing and taco seasoning for the zesty dip. Cover and refrigerate until ready to serve. Serve the egg rolls warm with zesty dip on the side.

Optional Zesty Dip

Just like you&#39;d find in a restaurant, these Southwest egg rolls make the perfect appetizer, snack, or main course! Loaded with protein and flavor, we like to serve these with a simple mashed avocado dip or some Southwest dip.

chicken (cooked)

monterey jack cheese

corn kernels

jalapenos (or 1 small jalapeno, minced)

green onion

cilantro

onion powder

garlic powder

Add everything but the egg roll wrappers to a medium bowl and stir well to combine.

Spoon around 1/4 cup of the chicken mixture into an egg roll wrapper. Fold in each side and then roll up tightly. Before making the last roll, dip your finger in water and brush it on the top corner of the egg roll and finish rolling to seal the egg rolls closed. Repeat with the remaining egg rolls.

Lightly spritz the egg rolls on each side with oil spray. Spritz the air fryer basket with oil spray.

Place egg rolls in the air fryer basket in an even layer leaving space for air to flow between each egg roll. You may need to work in batches, depending on the size of your air fryer. 

Cook at 390 degrees for 7 minutes or until golden brown on the outside, flipping halfway through cooking.

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.

Southwest Egg Rolls

Vegetable oil (for frying only)

olive oil

onion

chicken breasts (chopped small)

garlic

red pepper (finely chopped)

jalapeno (seeded, deveined, minced)

corn (drained and rinsed)

brown rice

tomatoes

tsp cumin

tsp chili powder

smoked paprika

pepper

cheddar cheese

Monterey Jack

avocados (mashed)

sour cream

mayonnaise

milk

dry ranch seasoning/dressing mix

lime juice

Hot sauce to taste (optional)

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.

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.

Cilantro Lime Ranch Dip

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Top 4 southwest egg rolls recipes from across the web

The most viewed southwest egg rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Baked Southwest Egg Rolls

Air Fryer Southwest Egg Rolls

Air Fryer Southwest Egg Rolls

Southwest Egg Rolls

The most viewed southwest egg rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine