Southwest Eggrolls

We are continuing our appetizer recipes. These tasty eggrolls have a delicious slightly spicy taste. They are the thing my kids will seek out at parties and for meals if they see them. Anything wrapped in an eggroll wrapper and fried or baked some how seems more fun, doesn’t it?

Verdict: These are so easy and yummy. Once you get the rolling technique down and remember to wet your finger and run it around the edges of the eggroll wrapper to seal tightly you will fly making these. Remember to taste your filing and adjust spiciness for your family. I save a little bit extra for my son and add extra chili powder, Cayenne pepper, AND hot sauce to his. The spicier the better.

I served these with a green side salad and extra sliced peppers, pea pods, and broccoli crowns for dipping in the sauce.

Southwest Eggrolls

  • Servings: 12-20 eggrolls - depending on size
  • Difficulty: easy
  • Print


  • 1 tablespoon canola or vegetable oil
  • 1 1/2 lbs. chicken breasts
  • 1 yellow onion, diced
  • 2 clove garlic, minced finely
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1 (16 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 red pepper, diced small
  • 1 cup+ sharp cheddar cheese, shredded finely
  • 1 package egg roll wrappers 24 count
  • canola oil for frying

Dipping Sauce:

  • 2 cups medium-heat salsa
  • ½ cup ranch dressing
  • 1 teaspoon taco seasoning (I prefer low salt)


  1. Make dipping sauce. Stir all ingredients together in a bowl, taste, and adjust spices as necessary.
  2. Add the oil to a cast iron skillet on high heat with the chicken, onion, garlic, cumin, chili powder and salt.
  3. Stir and cook to almost done before turning off the heat.
  4. Add in the corn, black beans, red pepper, and cheddar cheese to the pan and mix together well.
  5. Place an egg roll wrapper in front of you so that it looks like a diamond shape. Add about 3 tablespoons of the mixture to the middle of an egg roll wrapper horizontally.
  6. Bring the bottom of the wrapper up over the mixture wrapping tightly, wet edge to secure tightly. Then bring in the right and left sides of the wrapper sealing tightly over the mixture with water. Finally roll the top flap over the other three with water to seal.
  7. Set a pan to heat with canola oil, about an inch of oil in the bottom of the pan should be enough. You want your oil to be hot but NOT smoking. If it smokes it is too hot – remove it from heat until it cools a bit. If it is not hot enough the eggroll will take longer to cook and become greasy instead of crispy.
  8. Add 3-4 egg rolls in at once. Turn when browned on one side.
  9. Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag. Serve with dipping sauce as desire.

7 Comments Add yours

  1. YUM! These sound and look delicious. Saving this recipe. Thanks for sharing 🙂

    Liked by 2 people

    1. koolaidmoms says:

      Thank you! Hope you like it!

      Liked by 1 person

  2. Like it, love it, gotta have it. 😋🍃

    Liked by 1 person

    1. koolaidmoms says:


      Liked by 1 person

  3. Carol anne says:

    Eggrolls are amazing! I love spicy ones!

    Liked by 1 person

    1. koolaidmoms says:

      Yes! We had to separate some mix for my son to doctor his up with some diced jalepeno, hot sauce, and extra Cayenne. He loves the flavor in them!


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