Southwest Egg Rolls
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)!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
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.
To Make Ahead:
You can make the filling and sauce several days ahead of time and store in the fridge.
You could also prepare the egg rolls completely, and allow them to cool completely. Then store them, covered, in the fridge. Re-heat them on a very hot skillet or on the stove, toasting them on all sides.
Prepare and cook egg rolls completely. Allow them to cool completely.
Wrap each egg roll in tinfoil or wax paper and place them in a freezer ziplock bag.
When ready to eat you can deep fry or pan fry them, frozen, adding an extra minute or two for deep fry, and several extra minutes for pan frying, until warmed through and crispy. To bake, bake them from frozen, adding 6-8 minutes to baking time.
Calories: 115kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 329mg | Potassium: 163mg | Fiber: 2g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 8.9mg | Calcium: 38mg | Iron: 1mg