Southwest Egg Rolls Recipe
Southwest Egg Rolls are crispy, golden appetizers filled with black beans, corn, bell peppers, cheese, and bold Tex-Mex spices. Crunchy on the outside and hearty on the inside, they’re perfect for parties, snacks, or casual family meals.
Equipment
- Mixing bowl
- deep skillet or frying pan
- tongs
- paper towels
Ingredients
- 12 egg roll wrappers
- 425 g black beans, drained and rinsed
- 1 cup corn, fresh or frozen and thawed
- 0.5 cup bell peppers, finely diced
- 0.25 cup green onions, chopped
- 1 tsp chili powder
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- salt, to taste
- 1 cup shredded cheese, optional (cheddar or Monterey Jack)
- vegetable or canola oil, for frying
Instructions
- In a large bowl, combine the black beans, corn, bell peppers, green onions, chili powder, cumin, garlic powder, and salt. Mix well and stir in the cheese if using.
- Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of filling into the center. Fold the bottom corner over the filling, fold in both sides, then roll tightly and seal with water.
- Pour about 1 inch of oil into a deep skillet and heat over medium heat until hot.
- Fry the egg rolls in batches for 3–4 minutes per side, turning occasionally, until golden brown and crispy.
- Transfer the egg rolls to a paper towel-lined plate to drain. Serve warm with your favorite dipping sauces.
Notes
Avoid overfilling the wrappers to prevent bursting during frying. Keep wrappers covered with a damp cloth while assembling. These egg rolls are best served fresh but reheat well in the oven.