Southwest Egg Rolls
Servings: 20
Calories: 137.7kcal
Crispy Southwest Egg Rolls (that you can fry, air fry or bake!) served with creamy cilantro dipping sauce. Can be made ahead and frozen.
Print Recipe
Equipment
- food processor
Ingredients
Egg Rolls
- 20 egg roll wrappers
- 15 ounce pinto beans canned, rinsed and drained. (I usually drop these)
- 1 cup cooked corn canned or frozen
- 1 bell pepper red or green. finely diced
- ¼ cup onion finely diced
- 2 cups cooked chicken chopped (about 1 breast). Rotisserie chicken works great.
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¾ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ½ cup cheddar cheese shredded, or Mexican blend cheese
- Oil for pan frying or deep frying optional
Dipping Sauce
- 6 ounces cream cheese
- ¼ cup sour cream
- 1 cilantro bunch fresh
- ⅓ cup salsa
Instructions
Dipping Sauce
- Add all of the dipping sauce ingredients to a food processor and blend until smooth. Add more salsa, if needed, to thin the mixture, or to taste. Refrigerate.
Egg Roll Filling
- In a large mixing bowl, combine beans, corn, bell pepper, onion, chicken, cheese, garlic powder, chili powder, cumin, and salt and pepper. Taste and add more seasonings if needed, to your liking.
Assemble
- Place one egg roll wrapper on counter with one corner pointing towards you. Spoon about ⅓ cup of filling onto the egg roll wrapper. Take the wrapper end that is pointing towards you and fold it over the filling mixture. Fold in the sides of the wrapper, and then continue rolling the wrapper tightly all the way to the end. Dip your fingers in water and brush the ends of the wrapper with a little water to help seal the wrapper. Repeat with remaining egg rolls (makes about 15-20).
Notes
Choose Cooking Method
To Pan Fry:
In a large skillet over medium-high heat, add 2 Tablespoons of canola or vegetable oil. When the oil is hot, place a few egg rolls at a time into the pan. Cook them, rotating often, until toasted on all sides. Drain on paper towels. Serve warm, with dipping sauce. To Air Fry:
Spray the basket of the air fryer with oil cooking spray. Place a few egg rolls seam side down, in a single layer in the basket and spray the tops with more olive oil spray. Air fry at 400 degrees for 6 minutes. Flip and cook for an additional 5-6 minutes until golden and crispy. Serve warm, with dipping sauce. To Deep Fry:
In a deep stock pot, heat about 1 quart of vegetable oil to 350 degrees F (medium high heat). Cook egg rolls, turning in the oil to cook evenly, for about 90 seconds, or until golden brown. Remove to a paper towel lined plate. Serve warm, with dipping sauce. To Bake:
Preheat oven to 425 degrees F. Line egg rolls, seam side down, on baking sheet, at least 1 inch apart. Spray them with oil cooking spray, or brush the tops lightly with oil. Bake for 12-15 minutes or until golden, rotating half way through cooking. Serve warm, with dipping sauce. Notes
To Make Ahead:
Prepare the filling and sauce ahead of time and store in the fridge for up to 3 days, depending on freshness of ingredients. To assemble egg rolls ahead of time, roll them in egg roll wrappers, place in an airtight container, covering them with a damp cloth before applying the lid. Refrigerate for a few hours. Cooked egg rolls can also be made ahead of time, then reheated in an air fryer or hot skillet until toasted again on all sides. To Freeze:
Allow cooked egg rolls to cool completely, then place in a freezer safe container. Rewarm from frozen (adding a few extra minutes to the cook time) or thaw first, and rewarm on a hot greased skillet or in the air fryer until crisp and warmed through. Recipe Variations: Vegetarian: Omit the chicken and add an additional can of beans or some chopped sautéed cabbage and carrots.
Substitute the Meat: Substitute cooked ground beef, turkey or pork.
Add Rice: If I have leftover rice (any type) I like to throw it in as well.
In a large skillet over medium-high heat, add 2 Tablespoons of canola or vegetable oil. When the oil is hot, place a few egg rolls at a time into the pan. Cook them, rotating often, until toasted on all sides. Drain on paper towels. Serve warm, with dipping sauce. To Air Fry:
Spray the basket of the air fryer with oil cooking spray. Place a few egg rolls seam side down, in a single layer in the basket and spray the tops with more olive oil spray. Air fry at 400 degrees for 6 minutes. Flip and cook for an additional 5-6 minutes until golden and crispy. Serve warm, with dipping sauce. To Deep Fry:
In a deep stock pot, heat about 1 quart of vegetable oil to 350 degrees F (medium high heat). Cook egg rolls, turning in the oil to cook evenly, for about 90 seconds, or until golden brown. Remove to a paper towel lined plate. Serve warm, with dipping sauce. To Bake:
Preheat oven to 425 degrees F. Line egg rolls, seam side down, on baking sheet, at least 1 inch apart. Spray them with oil cooking spray, or brush the tops lightly with oil. Bake for 12-15 minutes or until golden, rotating half way through cooking. Serve warm, with dipping sauce. Notes
To Make Ahead:
Prepare the filling and sauce ahead of time and store in the fridge for up to 3 days, depending on freshness of ingredients. To assemble egg rolls ahead of time, roll them in egg roll wrappers, place in an airtight container, covering them with a damp cloth before applying the lid. Refrigerate for a few hours. Cooked egg rolls can also be made ahead of time, then reheated in an air fryer or hot skillet until toasted again on all sides. To Freeze:
Allow cooked egg rolls to cool completely, then place in a freezer safe container. Rewarm from frozen (adding a few extra minutes to the cook time) or thaw first, and rewarm on a hot greased skillet or in the air fryer until crisp and warmed through. Recipe Variations: Vegetarian: Omit the chicken and add an additional can of beans or some chopped sautéed cabbage and carrots.
Substitute the Meat: Substitute cooked ground beef, turkey or pork.
Add Rice: If I have leftover rice (any type) I like to throw it in as well.
Add Your Own Notes about Changes & Suggestions
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Nutrition
Calories: 137.7kcal | Carbohydrates: 14.1g | Protein: 7.5g | Fat: 5.9g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.5g | Cholesterol: 24.8mg | Sodium: 305.8mg | Potassium: 167.3mg | Fiber: 1.7g | Sugar: 1.5g | Vitamin A: 432.6IU | Vitamin C: 8.5mg | Calcium: 52.4mg | Iron: 1.1mg
