Crispy Southwest Egg Rolls (that you can bake or fry!) served with a creamy cilantro dipping sauce. These could be my favorite party appetizer of all time, (and they’re freezer friendly)!
This was one of the very first recipes I shared on my blog, back in 2013. They were completely inspired by my love for the Tex Mex egg rolls appetizer from The Cheesecake Factory. I took one bite of them and knew I wanted to recreate them at home. So they joined the ranks of my many restaurant copycat recipes.
I’m seriously in love with these little egg rolls. You could serve them for dinner, as a side, or as an appetizer.
I have to tell you, if I had to pick just one party appetizer as my absolute favorite, this would be it! These southwest egg rolls are always a hit.
The crispiness of the egg roll wrapper, combined with the southwest filling and creamy cilantro dipping sauce (I could eat that stuff with a spoon!) just can’t be beat!
I also really love that I usually already have everything I need to make the filling and dipping sauce, so all I need to buy are the egg roll wrappers.
Start with cooked, chopped chicken and throw in a can of black beans, some corn, bell pepper, onion, spices, and shredded cheese.
With one end of an egg roll wrapper pointing towards you, spoon some filling on top.
Fold the wrapper tightly over the filling mixture. Fold in the sides, tightly, and continue rolling the wrapper tightly all the way to the end. Brush the ends of the wrapper with a little bit of water to help it stick together.
The creamy cilantro dipping sauce that I’ve paired with these is out-of-this world good! You can make it several days in advance, if you want to. You could also serve it with other things, like spooned on top of taco salad .
All you need to do is blend together some cream cheese, cilantro, salsa and sour cream. Delicious!
My preferred method for cooking these is pan-frying them. I don’t typically deep fry because it makes a mess, uses so much oil, and is un-heathy. By pan-frying them I still get the same crispiness that I love.
You can also bake them, although they won’t be quite as “crispy”. They’ll still taste great!
Serve them warm, with creamy cilantro dipping sauce. Freeze leftovers for another day!
Southwest Egg Rolls
For the Egg Rolls:
- 20 egg roll wrappers
- 15 ounce can black beans , rinsed and drained
- 1 cup corn
- 1 bell pepper , diced, any color
- 1/4 cup onion , diced
- 1/2 pound boneless skinless chicken breast (about 1 breast), cooked and chopped small
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup shredded cheddar or Mexican blend cheese
- Oil for pan frying or deep frying (optional)
For the Creamy Cilantro Dipping Sauce:
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1 bunch fresh cilantro
- 1/3 cup of your favorite salsa
- Add all of the dipping sauce ingredients to a food processor and blend until smooth. Add more salsa, if needed, to thin the mixture, or to taste. Refrigerate.
- In a large mixing bowl combine black beans, corn, bell pepper, onion, chicken, garlic powder, chili powder, cumin, and salt and pepper. Taste and add more seasonings if needed, to your liking.
- Stir in shredded cheese.
- Open egg roll wrappers and place a damp rag over them to keep them from drying out.
- Grab one wrapper and place it on your counter with one corner pointing towards you.
- Place 2-3 tablespoons of filling on the egg roll wrapper. Take the wrapper end that is pointing towards you and fold it over the filling mixture. Fold in the sides of the wrapper, and then continue rolling the wrapper tightly all the way to the end. You can brush the ends of the wrapper with a little bit of water to help it stick together.
- Repeat with remaining wrappers and filling.
Choose your cooking method:
To Pan Fry:
- In a large skillet over medium-high heat, add 2 Tablespoons of canola or vegetable oil.
- When the oil is hot, place a few egg rolls at a time into the pan. Cook them, rotating often, until toasted on all sides. Drain on paper towels. Serve warm, with dipping sauce.
To Deep Fry:
- In a deep stock pot, heat about 1 quart of vegetable oil to 350 degrees F (medium high heat). Cook egg rolls, turning in the oil to cook evenly, for about 90 seconds, or until golden brown. Drain on paper towels. Serve warm, with dipping sauce.
- Preheat oven to 425 degrees F. Line egg rolls, seam side down, on baking sheet, at least 1 inch apart. Spray them with nonstick cooking spray, or brush the tops lightly with oil.
- Bake for 10-15 minutes or until egg rolls are golden. You can then broil them for a few seconds or so on each side to make them crispier, if you want. Serve warm, with dipping sauce.
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*Nutritional label does not include oil for frying