Southwest Egg Rolls
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
20
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Calories
134 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Southwest Egg Rolls
Description
Southwest Egg Rolls feature a filling of black beans, corn, finely diced bell pepper and onion, shredded chicken, and cheddar cheese seasoned with chili powder, cumin, garlic powder, salt, and pepper. The mixture is spooned into egg roll wrappers, which are folded and sealed before cooking.
The egg rolls are cooked by either pan-frying, deep-frying, or baking until their wrappers turn golden brown and crisp. This cooking method creates a crunchy texture that contrasts with the tender and flavorful filling inside. The inclusion of cheese melts slightly, binding the ingredients together.
A dipping sauce of blended cream cheese, sour cream, fresh cilantro, and salsa accompanies the egg rolls, adding coolness and herbaceousness to each bite. This combination complements the warm, savory filling well.
These egg rolls can be assembled and refrigerated prior to cooking and likewise freeze well after cooking, allowing for flexible preparation. Reheating crispness is restored by warming briefly in an air fryer or skillet.
Ingredients
Egg Rolls:
- 20 egg roll wrappers
- 15 ounce can black beans , rinsed and drained
- 1 cup corn canned or frozen, cooked
- 1 red bell pepper finely diced, or green bell pepper
- 1/4 cup onion , finely diced
- 2 cups chicken chopped (about 1 breast, cooked
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin ground
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup cheddar cheese or Mexican blend cheese, shredded
- oil optional, for pan frying or deep frying
Dipping Sauce:
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1 bunch cilantro fresh
- 1/3 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 black 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 1/3 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).
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
- Prepare the filling and dipping sauce in advance and store refrigerated for up to 3 days.
- Egg rolls can be assembled ahead, covered with a damp cloth in an airtight container, and refrigerated for several hours before cooking.
- Cooked egg rolls can be reheated in an air fryer or hot skillet to restore crispness.
- To freeze, cool cooked egg rolls completely, place in freezer-safe containers, and rewarm directly from frozen or after thawing, adjusting cooking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 347mg | 14% |
| Potassium | 170mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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