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Southwest eggrolls

🌶️ Southwest Eggrolls – Crispy, Flavorful, and Packed with Veggies

These Southwest Eggrolls are loaded with black beans, corn, peppers, cheese, and spices, wrapped in crispy eggroll wrappers. Perfect as appetizers, party snacks, or a fun weeknight dinner, they’re full of bold southwestern flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Appetizer or Main Dish
Cuisine: American, Southwestern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Filling
  • 1 cup cooked chicken shredded (optional for protein)
  • 1 cup black beans drained and rinsed
  • ½ cup corn fresh, frozen, or canned
  • ½ red bell pepper diced
  • ½ cup shredded cheddar cheese
  • 1 tsp cumin
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • 2 –3 green onions chopped
  • Eggrolls
  • 8 –10 eggroll wrappers
  • 2 tbsp oil for brushing or frying
  • Optional dipping sauce
  • Salsa guacamole, or ranch

Equipment

  • Mixing bowl
  • Knife & cutting board
  • Baking sheet or skillet
  • Pastry brush (optional)

Method
 

  1. Preheat oven to 400°F (200°C) or heat oil for shallow frying.
  2. In a bowl, combine all filling ingredients and mix until well incorporated.
  3. Place 2–3 tablespoons of filling in the center of each eggroll wrapper. Fold in sides and roll tightly, sealing edges with a little water.
  4. Baking method: Place eggrolls on a parchment-lined baking sheet, brush lightly with oil, and bake 12–15 minutes until golden and crisp.
  5. Frying method: Heat oil in a skillet and fry eggrolls until golden brown on all sides, 2–3 minutes per side. Drain on paper towels.
  6. Serve warm with your favorite dipping sauce.

Notes

Use a non-stick skillet or air fryer for extra crispiness.
Add cooked corn and black beans only; excess moisture will make wrappers soggy.
Customize with leftover cooked chicken, beef, or tofu.
Serve immediately for best texture.