Southwest Egg Rolls

Crispy Fried, Air Fried OR BAKED Southwest Egg Rolls loaded with Mexican spiced chicken, beans, tomatoes, rice, avocado and melty cheese!  

These Southwest Egg Rolls are your favorite restaurant appetizer that are restaurant delicious and super easy to make at home!  They are packed with so much flavor and texture, they not only make a crowd pleasing appetizer, but a scrumptious meal the whole family will love all served with heavenly Cilantro Lime Ranch Dip!  These Southwest Chicken Egg Rolls also freeze super well (instructions included), making a convenient make ahead meal, snack or appetizer.

up close of two southwest egg rolls cut open with chicken, corn, black beans, tomatoes and avocao


 
crispy southwest egg rolls leaning next to each other filled with chicken, cheese, corn, black beans, tomatoes and avocao
ingredient icon

What Goes in Southwest Egg Rolls?

The filling for these Southwest Egg Rolls is a combination of: (measurements in the printable recipe card at the bottom of the post):

  • chopped chicken
  • red onion
  • garlic
  • bell peppers
  • jalapeno
  • black beans
  • corn
  • tomatoes
  • brown rice
  • spices
  • cheese
  • avocados

This filling creates my perfect Southwest Egg Rolls but you can completely customize the filling to create YOUR perfect Southwestern Egg Rolls.  You can use beef instead of chicken, use shrimp instead of chicken, use white rice instead of brown, swap out the Cheddar/Monterrey Jack cheese for Mexican Cheese blend, use more or less of your favorite ingredients, etc.

If changing the filling, just be sure to add less/more avocado according to your changes.  For example, if you decrease the other filling ingredients or omit the rice then you will want to use less avocado so the creaminess doesn’t overwhelm the rest of the ingredients.

showing how to make Southwest Egg Rolls by mixing chicken, beans, tomatoes, rice, avocado and cheese together in a pan
Showing how to make Southwest Egg Rolls by adding mashed avocados to filling in a pan

How Do you Fold Southwest Egg Rolls?

  • Step 1 – Prepare Surface:  Line your counter with parchment paper to place rolled egg rolls if frying or line a large baking sheet with aluminum foil if baking and lightly spray with nonstick cooking spray.  Keep egg roll wrappers covered when you’re not using them so the don’t dry out and crack.
  • Step 2 – Add Filling: Position an egg roll wrapper with one point towards you. Place ¼ cup filling centered in the bottom third of the wrapper.
  • Step 3 –  Fold:  Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll.   Make sure you push out any excess air and roll your egg roll as tightly as possible to prevent the filling from leaking into the oil and the egg roll cracking.
  • Step 4 –  Seal:  Moisten top corner with water and press firmly to seal. Repeat with remaining wrappers and filling.   If your egg roll isn’t properly sealed, it will leak when cooking, so make sure it’s secure!
Showing how to make easy Southwest Egg Rolls by by adding shredded cheese tot filling

Can I freeze Southwest Egg Rolls?

Freezing Southwest Egg Rolls is a fabulous option for so many reasons!  It comes in handy:

  • if your family can’t devour 21 egg rolls in a couple days
  • if you want an easy dinner for later
  • if you want to be able to eat one egg roll at a time for a snack
  • if you need an easy bake and serve appetizer that’s homemade and crazy delicious!
Showing how to make Southwest Egg Rolls by stirring cheese into chicken, black beans, avocados and tomatoes
a stack of fried Southwest Egg Rolls on a plate with Cilantro Dip
up close of open Southwest Egg Rolls oozing with cheesy filling with avocado, chicken, tomatoes, corn and black beans

WHAT SHOULD I SERVE WITH SOUTHWEST EGG ROLLS?

Southwest Egg Rolls are meant to be dipped!  They crispy exterior and hearty filling are begging for a luscious, creamy counterpart, and nothing is better, in my humble opinion, than Cilantro Lime Ranch – don’t skip it!

While we may think of Southwest Egg Rolls as an appetizer, more often than not at our house, we leave that to chips and salsa and serve these Southwest Egg Rolls as the main event along with either  Cilantro lime rice or Restaurant-Style Mexican Rice, Pina Ccolada Fruit Salad and Churros for dessert!

LOOKING FOR MORE MEXICAN RESTAURANT FAVORITES?

dipping Baked Southwest Egg Rolls into Creamy Cilantro Ranch Dip

WANT TO TRY THIS Southest Egg Rolls RECIPE?

Pin them to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES!  I AM ALWAYS PINNING :)!

©Carlsbad Cravings by CarlsbadCravings.com

CRISPY Southwest Egg Rolls loaded with Mexican spiced chicken, beans, tomatoes, rice, avocado and cheese! These eggrolls are unreal! So much flavor and texture! And don't skip the Cilantro Lime Ranch Dip - its heaven!

Southwest Egg Rolls with Chicken, Cheese and Avocado

Crispy Fried OR BAKED Southwest Egg Rolls loaded with Mexican spiced chicken, beans, tomatoes, rice, avocado and melty cheese!  These Southwest Egg Rolls are packed with so much flavor and texture, they not only make a crowd pleasing appetizer, but a scrumdiddlyumptious meal the whole family will love all served with heavenly Cilantro Lime Ranch Dip!  
Servings: 21 egg rolls
Total Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Ingredients

  • 21 egg roll wrappers
  • 1 quart Vegetable oil (for frying only)

Egg Roll Filling

  • 1 tablespoon olive oil
  • 1/2 red onion, diced
  • 1 pound chicken breasts, chopped small
  • 3 garlic cloves, minced
  • 1 red pepper, finely chopped
  • 1 jalapeno, seeded, deveined, minced
  • 1 cup black beans,, drained and rinsed
  • 1 cup corn, drained and rinsed
  • 1 cup cooked brown rice
  • 1 10 oz. can diced tomatoes with green chilies, drained (Rotel)
  • 1 tsp EACH cumin, chili powder, salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper

Add later:

  • 1 cup sharp cheddar cheese
  • 1 cup Monterrey Jack
  • 2 avocados, mashed

Cilantro Lime Ranch Dip

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons dry ranch seasoning/dressing mix
  • 1 tablespoons finely chopped cilantro
  • 1 tablespoon lime juice
  • Hot sauce to taste (optional)

Instructions

  • Make Dip: Whisk together all of the Cilantro Lime Ranch Dip ingredients in a medium bowl. Refrigerate.
  • Cook Filling: Heat olive oil over medium-high heat in a large nonstick skillet. Add chicken and onions and cook until chicken is no longer pink on the outside. Add garlic, bell pepper and jalapeno and sauté 1 minute. Stir in black beans, corn, rice, tomatoes and all seasonings and cook for 1-2 minutes or until warmed through and chicken is fully cooked.
  • Finish Filling: Remove from heat and add cheese. Stir until melted. Add avocados and stir to combine.
  • Prep Workspace: Line your counter with parchment paper to place rolled egg rolls if frying or line a large baking sheet with aluminum foil if baking and lightly spray with nonstick cooking spray.
  • Assemble Egg Rolls: Position an egg roll wrapper with one point towards you. Place ¼ cup filling centered in the bottom third of the wrapper. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Moisten top corner with water and press firmly to seal. Repeat with remaining wrappers and filling. (Refer to your egg roll wrapper for a diagram).

TO FRY:

  • Heat oil in a deep stock pot/Dutch oven or deep-fat fryer to 350 degrees F or medium high heat. Fry egg rolls in batches until golden brown, turning egg rolls a few times while frying. Drain on paper towels. Serve warm with Cilantro Lime Ranch Dip.

To Air Fry

  • Spray the basket of the air fryer with cooking spray. Working in batches, place the egg rolls in the basket without touching and lightly spray the tops of the egg rolls with the cooking spray. Air fry at 390 degrees for 5 minutes, flip and cook for an additional 4-6 minutes, until crispy.

TO BAKE (not as crispy)

  • Preheat oven to 425 degrees F. Line egg rolls, seam side down, on baking sheet, so that they are not touching. Spray with nonstick cooking spray. Bake for 10-15 minutes or until egg rolls are golden, flipping 2-3 times while baking, Broil a minute or so on each side for extra crispiness. Serve warm with Cilantro Lime Ranch Dip.

TO FREEZE

  • Prepare and cook Egg Rolls according to directions. Let egg rolls cool COMPLETELY (you can place them on a baking sheet in the freezer to speed up the process). Wrap Egg Rolls individually in foil, then place multiple egg rolls in a freezer size plastic bag. When ready to serve, cook from frozen. Either fry per instructions, adding about 1 ½ minutes, air fry per instructions, adding about 2 minutes, or bake per instructions, adding about 5 minutes to baking time.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

©Carlsbad Cravings Original

Reader Interactions

leave a review

Your email address will not be published. Required fields are marked *

22 Comments

    • Jen says

      Thank you Nichole! Cheese makes everything better! and crispy does too!

  1. Kara says

    Wonder if you can use Empanada discs instead of the egg roll wrappers?

    • Jen says

      I think that would be delicious!

  2. Stacey says

    Made these yesterday! DELICIOUS!! Took a little bit longer to make than expected! But everyone liked them! I was thinking of making them smaller next time (mini eggrolls). 😉

    • Jen says

      YAY! so happy you loved these Stacey and I love the mini eggroll plan – always a good idea to have more crispy egg roll!

  3. Raechel says

    Could you freeze these before cooking them or do they have to be frozen cooked? I’m making them for Christmas Eve but I’m sure I’ll have plenty left over

    • Jen says

      Hi there, I don’t recommend freezing them before cooking or they will become soggy. You can certainly freeze them after cooking though and just be sure to cook them from frozen and don’t defrost them before cooking or again they will become soggy. Hope that helps!

  4. Kevin says

    I’ve made this like 5 times already and making it again tonight! These are awesome 🙂 great recipe !

    • Jen says

      Thanks for taking the time to comment Kevin! I’m thrilled you love them SO much! Thank you!!!

  5. Joanna says

    Touchdown! Interception! Flag on the play! And Jen scores again on her awesome recipes. Made this last night in preparation for the big game tomorrow. These re-heat wonderfully in the oven and taste just like they came out of the fryer. Thank you as always! Love it!

    • Jen says

      Thanks for bringing a huge smile to my face Joanna! I’m thrilled these were a touchdown ;)!

  6. Kathleen says

    Jen! Delicious! Thank you:)

    • Jen says

      You’re so welcome, I’m so pleased you liked them!

  7. Debbie says

    Can I make these in an air fryer?

    • Jen says

      Absolutely! Just make sure to spray them with cooking spray or brush with olive oil first.

  8. Melanie says

    If doing the BAKE method – Can you brush on an egg wash instead of cooking spray? Thank you!

    • Jen says

      Yes, but it won’t get very crispy.

  9. Jane says

    Time consuming to make but well worth it! So delicious. I cooked mine in air fryer. 390° for 5min. Flipped and air fried for 3 more minutes. Perfect!

    • Jen says

      Thank you so much, Jane! I am so happy this recipe was worth your time!

    • Allyssa Cooper says

      Could I use long grain white rice instead of brown rice?