Another recipe repost here. Mac and I love southwest egg rolls. We order them frequently when we go out to eat. I decided to recreate a version at home. These are a great appetizer and can use up leftover nacho or taco salad toppings. I generally find egg roll wrappers in the refrigerated produce section. They’re normally in the same case the pre-made dressings and bagged salad mixes.
I like to dice up chicken and stir it in for a little extra oomph. You can easily add carnitas or steak, or you can keep them meat-free for vegetarian southwest egg rolls. I also prefer a blend of corn and black beans as filling. You can easily add in avocado, olives, or other Tex-Mex toppings. I would recommend straining anything like pico de gallo or salsa.
Once you settle on a filling, you can use this photo as a guide to fold the egg rolls. I like to turn the egg roll wrapper 90 degrees with a point facing up. I spoon two or so tablespoons of filling evenly across the wrapper. From there, I fold up the bottom corner and fold in the side corners. You can brush a little water on the corners if they feel dry or aren’t sticking. Tightly roll the egg roll and fold the final corner over like an envelope. But be sure not to pull the wrapper too tightly. They tear pretty easily. You may need to make one or two to figure out what works for you.
Be sure to brush the rolled southwest egg rolls with an egg wash. The egg wash will help with crispiness and will help the egg rolls stay together while they’re cooking. You can also bake or deep fry these. Breaking out the deep fryer gives you a crispier (and, in my opinion, tastier) crunch to the egg roll wrappers.
I also came up with a Tex-Mex ranch as a dipping sauce. I stirred some ranch dressing mix and taco seasoning into sour cream. You can make this to taste depending on whether you want a stronger taco or ranch flavor. I like a balance of the two. If you want a more pourable dipping sauce, stir in a tablespoon or so of milk. These southwest egg rolls would also be super tasty with a queso dipping sauce.
Southwest egg rolls
- Total Time: 20 minutes
- Yield: 10 1x
Ingredients
Egg rolls
- 1 package of egg roll wrappers
- 1 can of black beans
- 1 can of corn
- 2 cups of cooked chicken, diced
- 2 tbsp. of Mexican seasoning
- 1 egg
- 1 tbsp. of water
Taco dipping sauce
- 1/2 cup of sour cream
- 1 tbsp. of ranch dressing mix
- 2 tbsp. of taco seasoning mix
Instructions
- Combine black beans, corn, and cooked chicken. Toss with Mexican seasoning and coat evenly.
- Lay out egg roll wrapper and turn so two corners are facing you. Spoon two or so tablespoons of filling in center of wrapper. Fold side corners in. Pull up bottom corner and roll into egg roll shape.
- Whisk egg and water. Brush onto both sides of folded egg roll.
- Bake at 400 degrees for 8-10 minutes until golden brown. OR deep fry at 350 degrees for 3-4 minutes until golden brown.
- Mix sour cream, ranch dressing mix, and taco mix together. Serve with hot egg rolls.
- Prep Time: 15
- Cook Time: 5
Enjoy!
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