I remember the first time I tried a southwest egg roll. It was at a small family gathering, and my aunt brought a platter of these crispy, golden wonders. One bite, and I was hooked – the savory chicken, the burst of corn and black beans, and that creamy, dreamy avocado ranch dipping sauce!
I’ve been experimenting with different versions ever since, trying to capture that perfect balance of flavors and textures. This southwest egg rolls recipe is the culmination of all those trials, and it’s become a family favorite. It brings back all those happy memories of shared meals and good company.
These Southwest egg rolls are more than just an appetizer. They’re a little bite of happiness, perfect for sharing (or not!). They also remind me of simpler times. They are perfect for replicating the flavors of restaurant-style meals at home, similar to this copycat Chick-fil-A mac and cheese recipe.
Why you’ll love this Southwest Egg Rolls with Southwest Egg Rolls Recipe
- These Southwest egg rolls are incredibly flavorful, combining savory chicken, sweet corn, and hearty black beans.
- The crispy exterior of the egg roll wrapper provides a delightful contrast to the soft, cheesy filling.
- The creamy avocado ranch dipping sauce perfectly complements the Southwest flavors, adding a cool and tangy element.
- This southwest egg rolls recipe is versatile – you can easily customize the filling to your liking.
- They are perfect as an appetizer for parties, game days, or a fun family snack.
- You can prepare these ahead of time, making them ideal for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 egg roll wrappers
- Vegetable oil, for frying
- For the Avocado Ranch Dipping Sauce:
- 1 ripe avocado
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Directions
Step 1
Southwest egg rolls recipe makes every moment feel energetic. Heat olive oil in a large skillet over medium heat. Add ground chicken and cook, breaking it up with a spoon, until browned. Drain any excess grease.
Step 2
Add diced onion and red bell pepper to the skillet and cook until softened, about 5 minutes. Stir in chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Cook for 1 minute more, stirring constantly.
Step 3
Remove the skillet from the heat and stir in the black beans, corn, cheddar cheese, and Monterey Jack cheese until well combined. Let the mixture cool slightly. This will prevent the wrappers from getting soggy.
Step 4
Place an egg roll wrapper on a clean, flat surface with a corner pointing toward you. Spoon about 1/3 cup of the chicken mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides.
Step 5
Wet the top corner with water and roll tightly to seal. This helps ensure the egg roll stays closed during frying.
Step 6
Repeat with the remaining egg roll wrappers and filling.
Step 7
Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add the egg rolls to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy.
Step 8
Remove the egg rolls from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Step 9
To make the Avocado Ranch Dipping Sauce: In a food processor or blender, combine the avocado, buttermilk, mayonnaise, sour cream, cilantro, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy. Add more buttermilk if needed to reach desired consistency.
Step 10
Serve the Southwest Egg Rolls hot with the Avocado Ranch Dipping Sauce. Garnish with extra cilantro if desired.
Variations, pairings, and serving ideas
Variations
For a spicier kick to your southwest egg rolls, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken mixture. You could also incorporate diced jalapenos for added heat and texture.
Consider adding other vegetables to the filling, such as zucchini or bell peppers. Diced sweet potatoes would also add a delicious sweetness and heartiness.
For a vegetarian option, substitute the ground chicken with crumbled tofu or a plant-based ground. You can also add more beans or vegetables to make it more filling.
Pairings
These Southwest egg rolls pair perfectly with a fresh and vibrant coleslaw. The crispness of the coleslaw provides a nice contrast to the richness of the egg rolls.
Consider serving them with a side of Mexican rice or quinoa. These grains will add a hearty element to the meal and complement the Southwest flavors.
For a light and refreshing option, serve with a simple green salad. A citrus vinaigrette would be a great addition to brighten up the flavors.
Serving ideas
Cut the Southwest egg rolls in half on a diagonal and arrange them artfully on a platter. This makes them easy to grab and dip.
Serve the avocado ranch dipping sauce in a small bowl alongside the egg rolls. You can also drizzle the sauce over the egg rolls for a more dramatic presentation.
Garnish the platter with fresh cilantro sprigs and lime wedges. As seen on CookReel, presentation is key for making your food look as good as it tastes, just like with these apple cider cupcakes. Click here for inspiration for your next plated dessert!
Storage and make-ahead tips
Storage
Leftover Southwest egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results to maintain their crispiness.
To freeze cooked egg rolls, let them cool completely, then wrap them individually in plastic wrap before placing them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.
To reheat frozen egg rolls, bake them in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy.
Make-ahead
You can prepare the chicken and vegetable filling for the Southwest egg rolls up to 2 days in advance. Store it in an airtight container in the refrigerator.
The avocado ranch dipping sauce can also be made ahead of time and stored in the refrigerator for up to 2 days. Keep in mind that the sauce may darken slightly due to oxidation, but it will still taste delicious.
For a quick weeknight meal, assemble the egg rolls in the morning and store them in the refrigerator until you’re ready to fry them. This will save you time in the evening.
Common mistakes when making Southwest Egg Rolls
- Overfilling the egg rolls: This can cause them to burst open during frying. Be sure to use the recommended amount of filling.
- Not sealing the egg rolls properly: This can also cause them to open up during frying. Wet the top corner of the wrapper with water to ensure a tight seal.
- Frying at the wrong temperature: If the oil is not hot enough, the egg rolls will absorb too much oil and become greasy. If the oil is too hot, they will brown too quickly on the outside and may not be cooked through on the inside.
- Overcrowding the pot: Frying too many egg rolls at once will lower the oil temperature and result in soggy egg rolls. Fry them in batches, being careful not to overcrowd the pot.
- Not draining excess oil: After frying, be sure to place the egg rolls on a paper towel-lined plate to drain excess oil.
Final notes
These Southwest egg rolls are a guaranteed crowd-pleaser. Don’t be afraid to experiment with the filling and adjust the spices to your liking. The key is to have fun and enjoy the process!
The avocado ranch dipping sauce is the perfect complement to these crispy, flavorful egg rolls. Don’t skip this step – it really elevates the dish. Feel free to explore copycat recipes on sites like CookReel for similar inspiration.
Now it’s your turn to try this southwest egg rolls recipe and create your own delicious memories. Enjoy!
Loved this Southwest Egg Rolls? Try these next
Southwest Egg Rolls
Crispy and flavorful Southwest Egg Rolls filled with chicken, black beans, corn, cheese, and spices, served with a creamy avocado ranch dipping sauce. Perfect as an appetizer or a light meal!
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 egg roll wrappers
- Vegetable oil, for frying
- For the Avocado Ranch Dipping Sauce:
- 1 ripe avocado
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground chicken and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Add diced onion and red bell pepper to the skillet and cook until softened, about 5 minutes. Stir in chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Cook for 1 minute more, stirring constantly.
- Remove the skillet from the heat and stir in the black beans, corn, cheddar cheese, and Monterey Jack cheese until well combined. Let the mixture cool slightly.
- Place an egg roll wrapper on a clean, flat surface with a corner pointing toward you. Spoon about 1/3 cup of the chicken mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Wet the top corner with water and roll tightly to seal.
- Repeat with the remaining egg roll wrappers and filling.
- Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add the egg rolls to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove the egg rolls from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- To make the Avocado Ranch Dipping Sauce: In a food processor or blender, combine the avocado, buttermilk, mayonnaise, sour cream, cilantro, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy. Add more buttermilk if needed to reach desired consistency.
- Serve the Southwest Egg Rolls hot with the Avocado Ranch Dipping Sauce.
Notes
For a healthier option, bake the egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden brown. You can also use ground turkey or beef instead of chicken. Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. If you don’t have buttermilk, you can substitute with milk and 1 tablespoon of lemon juice or vinegar.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern
Nutrition
- Serving Size: 2 egg rolls
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg