southwestern egg rolls

Super tasty southwestern egg rolls with sweet corn, black beans, spinach and cilantro. These are baked egg rolls, not fried and are so darn good.

Baked Southwestern Eggrolls

corn (thawed (if frozen))

15 oz can black beans

grated cheese

spinach

onions

cilantro (chopped)

green chiles (drained)

tsp cumin

tsp prepared chili powder

salt

cracked pepper

egg roll wrappers

Preheat the oven to 425. Lightly spray two baking sheets with olive oil and set aside.

In a large bowl, combine all of the ingredients except the egg roll wrappers and stir to thoroughly combine.

Make the filling

Working one at a time, put an egg roll wrapper on a flat surface. Pour some water into a small dish and set next to where you are rolling.

Place about a ¼ cup of the mixture on the center of the wrapper, spreading out in a line (see pics for reference), leaving space on each side.

Fold the corners in as shown in the pics.

Using your finger or a brush, lightly wet the edges of the remaining top corner of the wrapper.

Finish rolling the filled egg roll over the wet corner so that it sticks!

Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.

Wrap the egg rolls

Lightly brush the tops with oil and bake for 15 minutes, turning halfway through until the egg rolls are golden brown.

Devour.

Cook the 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 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)

black beans

corn (drained and rinsed)

brown rice

tomatoes

tsp chili powder

smoked paprika

pepper

cheddar cheese

Monterey Jack

avocados (mashed)

sour cream

mayonnaise

milk

dry ranch seasoning/dressing mix

cilantro

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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Baked Southwestern Eggrolls

Southwest Egg Rolls

Top 2 southwestern egg rolls recipes from across the web

The most viewed southwestern egg rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Baked Southwestern Eggrolls

Southwest Egg Rolls

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