If you love warm and crispy egg rolls, you may also love this Crispy Southwest Wrap, Bean and Cheese Burritos, or Chicken Taquitos. This was one of the very first recipes I shared on my blog, and it was inspired by my love for the Tex Mex egg rolls appetizer from The Cheesecake Factory. I’m seriously in love with these little egg rolls. Serve them for dinner, as a side, or as an appetizer. The crispiness of the egg roll wrapper, combined with the southwest filling and creamy cilantro dipping sauce (I could eat that stuff with a spoon!) just can’t be beat!
Ingredients in Southwest Egg Rolls:
Egg roll wrappers Black beans: or sub pinto beans. Produce: corn, bell pepper, onion. Chicken– cooked and chopped (rotisserie chicken works great). Shredded cheese– Mexican blend, cheddar, or Monterrey jack. Spices: garlic powder, chili powder, cumin, salat, pepper Oil for frying: I don’t typically deep fry because it makes a mess, uses so much oil, and is unhealthy. By pan-frying them in just a little oil, or cooking in the air fryer, I still get the same crispiness that I love. You can also bake them. Dipping sauce: cream cheese, sour cream, cilantro, salsa.
How to make Southwest Egg Rolls:
Combine Filling Ingredients: Add black beans, corn, bell pepper, onion, chicken, garlic powder, chili powder, cumin, salt and pepper, and cheese to a bowl and mix. Fill Egg Roll Wrapper: Place 2-3 tablespoons of filling on 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. You can brush the ends of the wrapper with a little bit of water to help it stick together. Cook: Choose to pan fry, deep fry, air fry, or bake your southwest egg rolls.
Pan Fry: Cook egg rolls in a few Tablespoons of hot canola oil, rotating them often until toasted on all sides. 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. Deep Fry: Heat oil to 350 degrees F and cook egg rolls, turning in the oil to cook evenly, for about 90 seconds, or until golden brown. Bake: Line egg rolls, seam side down, on baking sheet, and spray them with nonstick cooking spray or brush them with oil. Bake at 425 degrees F for about 15 minutes or until golden.
Make Creamy Cilantro Dressing: Blend together some cream cheese, cilantro, salsa and sour cream. Use it as a dip for the egg rolls. Save leftover sauce for dressing on Taco Salad, Fajita Bowls, Instant Pot Chicken Taco Bowls, Sweet Pork Burrito Bowls, Grilled Fish Tacos, or Baked Tacos! Serve: Enjoy the egg rolls warm, with dipping sauce. This makes an easy meal, appetizer, or snack!
Make Ahead and Freezing Instructions:
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.
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.
I originally shared this recipe January 2018. Updated July 2023.
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