Southwest Egg Rolls

Southwest Egg Rolls Recipe, Chicken Egg Rolls,

Southwest Egg Rolls

Long, long ago; in a galaxy far, far away…Mr. Saucy and I would have what was dubbed “crappetizer” night.  Each and every Friday, after a long day at work, we’d nosh on nasty, store-bought appetizers.  I have to say, it’s not one of my finer food memories.  However!  What happened is that night has morphed into “Stuff Our Faces with Lovely Appetizers” night!  And this is what we ate on one such delightful evening recently…Southwest Egg Rolls! 

I’ve always loved egg rolls; I’ve always loved the flavours of the Southwest…so, I decided to pair the two.  Oh, my ever-lovin’ goodness, are these delicious!

In addition, they are super easy…even though they look hard.  Don’t you just love foods like that?  Ones that make you look like some kind of super hero when they are finished?  But they took, like, so little time or effort?  Well, I sure do!  And these are the ticket to that kind of glory, y’all.

First of all, egg rolls are ever so easy to roll.  I found a video to show you just how simple they really are.  You can find it here.

Don’t settle, like we used to do, for crappetizers…make up some lovely, delicious appetizers and have you a noshin’ night!


Southwest Egg Rolls
The flavours of the Southwest as a filling rolled in Egg Roll wrappers and fried into crispy, cheesy, spicy goodness. Served with salsa verde and tomato salsa for dippin'.
  • 2 cups chicken, cooked and shredded
  • 4 ounces, canned tomatoes with green chilies (like Rotel tomatoes)
  • 3 tablespoons green onions, minced
  • 1 cup fresh (or frozen, thawed) corn
  • ½ cup canned black beans, rinsed and drained
  • 2 tablespoons jalapeno peppers, diced
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 cup pepper jack cheese, shredded
  • 1 package egg roll wrappers
  1. In a large bowl, combine all of the ingredients, but the egg roll wraps.
  2. Stir until combined.
  3. Remove the egg roll wraps from the package and drape with a damp towel.
  4. Place a heaping teaspoonful of the filling mixture on the egg roll wrapper and wrap it according to the video.
  5. Dab your finger into a bowl of cold water, rub the final triangle of wrapper and rub to seal it closed.
  6. Preheat frying oil to 375 degrees.
  7. Place the wrapped egg rolls into the hot oil, a few at a time, and fry for 2-4 minutes, or until golden brown.
  8. Remove to a paper towel lined plate.
  9. Slice each egg roll diagonally, place on a platter with dipping sauces to serve.


All of the ingredients (except the wrappers) stirred together in a bowl…

These are the wrappers I used…and let me tell you, I SCOURED Kroger looking for them. I FINALLY found them in the health food refrigerated section…

Situate a heaping tablespoon of the filling out from the bottom corner of the wrapper…

Fold the bottom corner up, the sides into the middle, roll upward. When the upper corner is all that is exposed, use your finger dipped in cold water, rub the water onto the wrapper and seal tightly…

Continue that process until you have a mess of egg rolls wrapped. I used the entire package…I think it was 20…



About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Appetizers, Fried Foods, Poultry. Bookmark the permalink.

2 Responses to Southwest Egg Rolls

  1. Terry Becker says:

    The eggrolls look yummy, yummy!

Leave a Reply

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

Rate this recipe: