21 Irresistible Southwestern Egg Rolls Variations

Kick your weeknight dinners up a notch with these irresistible Southwestern egg roll variations! Whether you’re craving quick comfort food or want to impress guests with creative twists, this collection has something for every home cook. Get ready to roll up some serious flavor—you’ll want to try every single one of these delicious combinations.

Classic Southwestern Chicken Egg Rolls

Crispy, golden, and packed with bold flavors, these Southwestern chicken egg rolls have become my go-to party appetizer ever since I first experimented with the filling during a football Sunday gathering. There’s something magical about that moment when you bite through the crunchy wrapper into the warm, spiced chicken mixture that makes everyone gather around the platter. I love making a double batch because they disappear faster than I can refill the dip bowls!

Ingredients

– 2 cups shredded cooked chicken breast
– 1 cup freshly shredded Monterey Jack cheese
– 1/2 cup sweet corn kernels
– 1/4 cup finely diced red bell pepper
– 2 tablespoons finely chopped fresh cilantro
– 1 teaspoon smoky ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon garlic powder
– 12 egg roll wrappers
– 1 large egg, beaten
– 2 cups vegetable oil for frying

Instructions

1. In a large mixing bowl, combine the shredded cooked chicken breast, freshly shredded Monterey Jack cheese, sweet corn kernels, and finely diced red bell pepper.
2. Add the finely chopped fresh cilantro, smoky ground cumin, chili powder, and garlic powder to the chicken mixture.
3. Mix all ingredients thoroughly until evenly distributed.
4. Place one egg roll wrapper on a clean surface with a corner pointing toward you.
5. Spoon approximately 2 tablespoons of the chicken filling onto the center of the wrapper.
6. Fold the bottom corner over the filling, tucking it snugly.
7. Fold the left and right corners toward the center, forming an envelope shape.
8. Brush the top corner with beaten egg using a pastry brush.
9. Roll the egg roll tightly toward the top corner, sealing the edge firmly.
10. Repeat steps 4-9 with remaining wrappers and filling.
11. Heat 2 cups vegetable oil in a deep pot to 350°F, using a deep-fry thermometer to monitor temperature.
12. Carefully place 3-4 egg rolls into the hot oil using tongs.
13. Fry for 3-4 minutes until golden brown, flipping halfway through cooking.
14. Remove egg rolls from oil and drain on a wire rack over paper towels.
15. Repeat frying process with remaining egg rolls in batches.

Nothing beats that satisfying crunch when you bite into these golden parcels, revealing the perfectly melted cheese and warmly spiced chicken filling inside. I love serving them with a cool avocado crema for dipping, or sometimes I’ll slice them diagonally and arrange them standing up in a basket for a beautiful presentation that always impresses guests.

Black Bean and Avocado Egg Rolls

Vividly crispy and bursting with fresh flavors, these black bean and avocado egg rolls have become my go-to appetizer for casual gatherings. I first experimented with this combination during a summer potluck when I needed to use up some ripe avocados, and now my friends request them constantly. There’s something magical about that warm, crunchy exterior giving way to the creamy interior that keeps everyone coming back for more.

Ingredients

– 1 cup cooked black beans, drained and rinsed
– 2 medium ripe Hass avocados, perfectly creamy
– 1/4 cup fresh cilantro leaves, roughly chopped
– 1/4 cup red onion, finely diced
– 1 tablespoon fresh lime juice, freshly squeezed
– 1 teaspoon ground cumin, aromatic and warm
– 1/2 teaspoon chili powder, mild and smoky
– 8 egg roll wrappers, thin and pliable
– 2 cups vegetable oil, for frying at 350°F
– 1/4 cup water, for sealing wrappers

Instructions

1. In a medium mixing bowl, gently mash the creamy Hass avocados with a fork until slightly chunky.
2. Add the drained black beans, finely diced red onion, roughly chopped cilantro, freshly squeezed lime juice, aromatic ground cumin, and smoky chili powder to the bowl.
3. Mix all ingredients together carefully until just combined, being careful not to over-mash the avocados.
4. Place one egg roll wrapper on a clean surface with one corner pointing toward you, creating a diamond shape.
5. Spoon approximately 2 tablespoons of the black bean and avocado mixture onto the center of the wrapper.
6. Dip your finger in the water and moisten all four edges of the egg roll wrapper thoroughly.
7. Fold the bottom corner up over the filling, then fold in the two side corners toward the center.
8. Roll the wrapper tightly upward, pressing firmly to seal the final edge completely.
9. Repeat steps 4-8 with the remaining wrappers and filling, placing finished egg rolls on a baking sheet.
10. Heat the vegetable oil in a deep pot or Dutch oven to exactly 350°F, using a deep-fry thermometer to monitor temperature.
11. Carefully place 2-3 egg rolls into the hot oil using tongs, being careful not to overcrowd the pot.
12. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy on all sides.
13. Remove the egg rolls from the oil and drain on a wire rack set over a baking sheet.
14. Continue frying the remaining egg rolls in batches, maintaining the oil temperature at 350°F.

These egg rolls deliver an incredible textural experience with their shatteringly crisp shells giving way to the velvety avocado and firm black beans. The combination of cool, creamy interior against the hot, crunchy exterior makes them absolutely addictive. Try serving them with a spicy chipotle dipping sauce or alongside a fresh mango salsa for a complete flavor experience that will have your guests begging for the recipe.

Spicy Jalapeño Southwestern Egg Rolls

Nothing brings back memories of my college days in Arizona like the bold flavors of the Southwest, and these spicy jalapeño egg rolls were my go-to snack after late study sessions. I’ve tweaked the recipe over the years to balance the heat just right, making it perfect for game day or a cozy night in. Trust me, once you try these, you’ll be hooked!

Ingredients

• 1 pound of juicy ground chicken
• 1 cup of freshly shredded Monterey Jack cheese
• 1/2 cup of sweet corn kernels
• 1/4 cup of finely diced red bell pepper
• 2 tablespoons of minced pickled jalapeños
• 1 teaspoon of smoky ground cumin
• 1/2 teaspoon of aromatic chili powder
• 1/4 teaspoon of coarse kosher salt
• 12 square egg roll wrappers
• 2 cups of neutral vegetable oil for frying

Instructions

1. Heat a large skillet over medium-high heat and cook the ground chicken for 6-8 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
2. Transfer the cooked chicken to a mixing bowl and let it cool for 5 minutes to prevent the cheese from melting prematurely.
3. Add the shredded Monterey Jack cheese, sweet corn kernels, diced red bell pepper, minced pickled jalapeños, smoky ground cumin, aromatic chili powder, and coarse kosher salt to the bowl.
4. Stir the mixture thoroughly with a spatula until all ingredients are evenly distributed.
5. Lay one egg roll wrapper on a clean surface with a corner facing you, resembling a diamond shape.
6. Spoon 2 tablespoons of the filling onto the center of the wrapper, shaping it into a horizontal log.
7. Fold the bottom corner of the wrapper tightly over the filling, then fold in the left and right corners to enclose the sides.
8. Brush the top corner lightly with water using your fingertip to help seal the egg roll.
9. Roll the egg roll firmly toward the top corner, pressing to seal the edges completely; repeat with remaining wrappers and filling.
10. Pour the vegetable oil into a heavy-bottomed pot until it reaches a depth of 2 inches and heat it to 350°F on a deep-fry thermometer.
11. Carefully place 3-4 egg rolls into the hot oil using tongs, frying for 2-3 minutes until golden brown and crisp, flipping halfway through for even cooking.
12. Remove the egg rolls with a slotted spoon and drain them on a wire rack set over a baking sheet to keep them crunchy; avoid paper towels, which can make them soggy.

Every bite delivers a satisfying crunch that gives way to a creamy, cheesy interior with just the right kick from the jalapeños. I love serving these with a cool avocado crema for dipping, or you can slice them diagonally for a pretty appetizer platter. They’re irresistibly addictive—fair warning, you might not want to share!

Cheesy Southwestern Egg Rolls with Bacon

Tucked away in my recipe binder is this gem I first discovered at a neighborhood potluck years ago – these Cheesy Southwestern Egg Rolls with Bacon have become my go-to appetizer for everything from game day gatherings to casual Friday nights. There’s something magical about that crispy wrapper giving way to the molten cheesy filling that keeps everyone coming back for more.

Ingredients

– 8 slices thick-cut applewood smoked bacon
– 1 tablespoon rich extra virgin olive oil
– 1 medium sweet yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 red bell pepper, finely chopped
– 1 cup frozen sweet corn kernels
– 1 (15 oz) can black beans, rinsed and drained
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 12 egg roll wrappers
– 1 large egg, beaten
– Vegetable oil for frying

Instructions

1. Cook 8 slices of thick-cut applewood smoked bacon in a large skillet over medium heat for 8-10 minutes until crispy and browned.
2. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces.
3. Drain all but 1 tablespoon of bacon grease from the skillet, then add 1 tablespoon of rich extra virgin olive oil.
4. Sauté 1 finely diced sweet yellow onion in the skillet for 5-6 minutes until translucent and fragrant.
5. Add 2 minced garlic cloves and cook for 1 minute until golden and aromatic.
6. Stir in 1 finely chopped red bell pepper and cook for 4-5 minutes until slightly softened.
7. Mix in 1 cup frozen sweet corn kernels and cook for 3-4 minutes until heated through.
8. Add 1 can of rinsed black beans, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper.
9. Cook the vegetable mixture for 2-3 minutes until well combined and heated through.
10. Remove the skillet from heat and let the mixture cool for 10 minutes to prevent steaming the egg roll wrappers.
11. Transfer the cooled vegetable mixture to a large bowl and stir in 2 cups shredded Monterey Jack cheese, 1/4 cup chopped fresh cilantro, and the crumbled bacon.
12. Lay one egg roll wrapper on a clean surface with a corner pointing toward you in a diamond shape.
13. Place 3 tablespoons of the filling in the center of the wrapper, shaping it into a horizontal log.
14. Brush the edges of the wrapper with beaten egg using a pastry brush for proper sealing.
15. Fold the bottom corner over the filling, then fold in the side corners, and roll tightly toward the top corner.
16. Press firmly to seal the final edge, ensuring no filling escapes during frying.
17. Repeat the filling and rolling process with the remaining 11 wrappers and filling.
18. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
19. Fry 3-4 egg rolls at a time for 3-4 minutes, turning occasionally until golden brown and crispy.
20. Remove the fried egg rolls with a slotted spoon and drain on a wire rack over paper towels.

Delightfully crispy on the outside with a molten cheesy interior, these egg rolls offer the perfect textural contrast that makes them irresistible. The smoky bacon and spicy kick from the cayenne create layers of flavor that unfold with each bite. I love serving these with a cool avocado crema for dipping, which balances the heat beautifully and makes for a stunning party platter.

Vegetarian Southwestern Spinach Egg Rolls

Zesty flavors from the Southwest have always been my go-to when I need something comforting yet exciting—these vegetarian egg rolls combine my love for Tex-Mex with the crispy satisfaction of perfectly fried appetizers. I first experimented with this recipe during a game night with friends when I wanted something more substantial than chips and salsa, and now they’re my most requested party dish. There’s something magical about that golden, crunchy exterior giving way to the vibrant filling inside.

Ingredients

– 1 tablespoon rich extra virgin olive oil
– 1/2 cup finely diced sweet yellow onion
– 2 minced fresh garlic cloves
– 1 cup frozen corn kernels, thawed
– 1 can (15 oz) creamy black beans, rinsed and drained
– 1 can (4 oz) fire-roasted diced green chilies
– 5 ounces fresh baby spinach leaves
– 1 teaspoon smoky ground cumin
– 1/2 teaspoon earthy chili powder
– 1/4 teaspoon fine sea salt
– 12 square egg roll wrappers
– 1 large farm-fresh egg, lightly beaten
– 4 cups neutral vegetable oil for frying

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium heat until shimmering.
2. Add 1/2 cup finely diced sweet yellow onion and cook for 3 minutes until translucent and fragrant.
3. Stir in 2 minced fresh garlic cloves and cook for 30 seconds until golden and aromatic.
4. Mix in 1 cup thawed frozen corn kernels and cook for 2 minutes until slightly charred at the edges.
5. Add 1 can rinsed black beans, 1 can fire-roasted diced green chilies, and 5 ounces fresh baby spinach leaves.
6. Sprinkle in 1 teaspoon smoky ground cumin, 1/2 teaspoon earthy chili powder, and 1/4 teaspoon fine sea salt.
7. Cook for 3-4 minutes until spinach wilts completely and liquid evaporates, then remove from heat to cool completely.
8. Lay one egg roll wrapper diagonally with a corner facing you on a clean, dry surface.
9. Place 2 heaping tablespoons of cooled filling in the center of the wrapper.
10. Brush edges of wrapper with beaten egg using a pastry brush for secure sealing.
11. Fold bottom corner over filling, then fold in side corners tightly like an envelope.
12. Roll upward firmly but gently to create a tight cylinder, pressing final corner to seal.
13. Repeat with remaining wrappers and filling, keeping completed rolls under a damp towel to prevent drying.
14. Heat 4 cups vegetable oil in a heavy Dutch oven to 350°F using a deep-fry thermometer.
15. Carefully add 3-4 egg rolls at a time and fry for 2-3 minutes until golden brown and crispy.
16. Remove with a slotted spoon and drain on a wire rack over paper towels.
17. Continue frying in batches, maintaining oil temperature at 350°F throughout.
18. Let cool for 5 minutes before serving to allow filling to set. Crispy on the outside with a wonderfully textured filling, these egg rolls deliver a satisfying crunch that gives way to creamy beans and vibrant spinach. Consider serving them with a cool avocado crema for contrast or slicing them diagonally for an elegant party platter presentation—they’re equally fantastic as game day snacks or light dinner starters.

Southwestern Beef and Pepper Egg Rolls

After discovering these at a local food truck festival last summer, I’ve been obsessed with recreating that perfect crispy exterior with the bold, spicy filling—they’ve become my go-to game day snack that always disappears first from the platter.

Ingredients

• 1 pound lean ground beef
• 2 cups freshly shredded Monterey Jack cheese
• 1 cup finely diced sweet yellow onion
• 1 cup vibrant red bell pepper, finely diced
• 1 cup vibrant green bell pepper, finely diced
• 2 teaspoons aromatic ground cumin
• 1 teaspoon smoky chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 12 square egg roll wrappers
• 1 large farm-fresh egg, beaten
• 4 cups vegetable oil for frying

Instructions

1. Heat a large skillet over medium-high heat and cook 1 pound lean ground beef until thoroughly browned, about 6-8 minutes, breaking it into small crumbles with a wooden spoon.
2. Drain excess grease from the skillet using a slotted spoon, then return skillet to medium heat.
3. Add 1 cup finely diced sweet yellow onion, 1 cup vibrant red bell pepper, and 1 cup vibrant green bell pepper to the skillet with the beef.
4. Sauté the vegetable mixture until onions become translucent and peppers soften slightly, about 4-5 minutes.
5. Sprinkle 2 teaspoons aromatic ground cumin, 1 teaspoon smoky chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper over the beef mixture.
6. Stir constantly for 1 minute until spices become fragrant and evenly coat the mixture.
7. Remove skillet from heat and let the filling cool completely to room temperature, about 15 minutes. Tip: Cooling prevents the egg roll wrappers from becoming soggy during assembly.
8. Stir 2 cups freshly shredded Monterey Jack cheese into the cooled beef mixture until evenly distributed.
9. Lay one egg roll wrapper on a clean surface with one corner pointing toward you, creating a diamond shape.
10. Place 1/4 cup of the beef filling in the center of the wrapper, forming a horizontal log shape.
11. Brush the edges of the wrapper with beaten egg using a pastry brush. Tip: The egg acts as glue to seal the rolls securely.
12. Fold the bottom corner over the filling, then fold in the side corners tightly.
13. Roll upward firmly to create a tight cylinder, pressing the final corner to seal completely.
14. Repeat the filling and rolling process with remaining wrappers and filling.
15. Heat 4 cups vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer to monitor temperature.
16. Fry 3-4 egg rolls at a time for 3-4 minutes, turning occasionally with tongs until golden brown and crispy. Tip: Don’t overcrowd the pot to maintain proper oil temperature for even cooking.
17. Transfer cooked egg rolls to a wire rack set over a baking sheet to drain excess oil.

Just out of the fryer, these egg rolls deliver an incredible contrast—the shatteringly crisp wrapper gives way to the juicy, spiced beef filling that’s beautifully melted with cheese. I love serving them with a cool avocado crema for dipping, which perfectly balances the heat, or slicing them diagonally to show off the colorful filling as an appetizer platter centerpiece.

Shrimp and Corn Southwestern Egg Rolls

Just last week, I found myself staring at a fridge full of summer produce and some leftover shrimp from taco night, and that’s when inspiration struck for these incredible fusion egg rolls. Growing up in Arizona, I’ve always loved the bold flavors of Southwestern cuisine, but wrapping them up in crispy egg roll form? That was my little kitchen experiment that turned into an instant family favorite.

Ingredients

– 1 pound fresh wild-caught shrimp, peeled and deveined
– 2 cups sweet summer corn kernels
– 1 cup black beans, rinsed and drained
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons Southwest seasoning blend
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 12 egg roll wrappers
– 1/4 cup vegetable oil for frying
– Creamy avocado dipping sauce for serving

Instructions

1. Chop the fresh wild-caught shrimp into small, bite-sized pieces using a sharp chef’s knife.
2. Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil until it shimmers.
3. Sauté the shrimp pieces for exactly 2-3 minutes until they turn pink and opaque, being careful not to overcook them.
4. Transfer the cooked shrimp to a medium mixing bowl using a slotted spoon.
5. In the same skillet, add the sweet summer corn kernels and cook for 4 minutes until they develop light golden spots.
6. Add the rinsed black beans and diced red bell pepper to the skillet, cooking for another 3 minutes until the peppers soften slightly.
7. Combine the vegetable mixture with the shrimp in the bowl, then stir in the chopped fresh cilantro.
8. Sprinkle the Southwest seasoning blend, smoked paprika, and garlic powder over the mixture, tossing thoroughly to coat everything evenly.
9. Lay one egg roll wrapper on a clean surface with a corner pointing toward you, keeping the remaining wrappers covered with a damp cloth to prevent drying.
10. Place 3 tablespoons of the shrimp and corn filling in the center of the wrapper, shaping it into a tight log.
11. Fold the bottom corner over the filling, then fold in the side corners, rolling tightly toward the top corner.
12. Use your finger to moisten the top corner with water, then press firmly to seal the egg roll completely.
13. Repeat the filling and rolling process with the remaining 11 wrappers and filling mixture.
14. Heat the remaining vegetable oil in a deep skillet to 350°F, using a candy thermometer to ensure accurate temperature.
15. Fry the egg rolls in batches of 3-4 for 3-4 minutes per side until they achieve a deep golden brown color and crispy texture.
16. Transfer the cooked egg rolls to a wire rack set over a baking sheet to drain excess oil, which helps maintain their crispiness.
Golden and crispy on the outside, these egg rolls reveal a wonderfully textured filling where the juicy shrimp pairs perfectly with the sweet corn and creamy black beans. The Southwest spices create this warm, smoky flavor that just dances on your tongue, especially when dipped in that cool, creamy avocado sauce. I love serving these cut diagonally to show off the beautiful filling, or alongside a simple cabbage slaw for the ultimate game day spread.

Southwestern Breakfast Egg Rolls

Zesty mornings call for something extraordinary, and these Southwestern Breakfast Egg Rolls have become my go-to weekend treat after discovering them at a local food truck festival last summer. There’s something magical about that crispy wrapper giving way to the warm, savory filling that makes even the sleepiest family members appear in the kitchen.

Ingredients

– 8 large flour tortillas
– 6 farm-fresh large eggs
– 1 cup shredded sharp cheddar cheese
– 1/2 cup cooked black beans
– 1/4 cup finely diced red bell pepper
– 1/4 cup sweet corn kernels
– 2 tablespoons chopped fresh cilantro
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 1/4 teaspoon chili powder
– 2 tablespoons vegetable oil for frying
– 1/4 cup creamy avocado ranch for dipping

Instructions

1. Crack 6 farm-fresh large eggs into a medium bowl and whisk vigorously for 30 seconds until fully combined and slightly frothy.
2. Heat a non-stick skillet over medium heat and pour in the whisked eggs, cooking for 2-3 minutes while constantly stirring with a spatula until soft curds form.
3. Transfer the scrambled eggs to a clean bowl and let cool for 5 minutes to prevent the tortillas from becoming soggy.
4. Add 1 cup shredded sharp cheddar cheese, 1/2 cup cooked black beans, 1/4 cup finely diced red bell pepper, 1/4 cup sweet corn kernels, and 2 tablespoons chopped fresh cilantro to the cooled eggs.
5. Sprinkle in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon chili powder, then mix thoroughly until all ingredients are evenly distributed.
6. Lay one large flour tortilla flat on a clean surface and place 1/3 cup of the filling mixture in the center, forming a horizontal line.
7. Fold the bottom edge of the tortilla over the filling, then fold in the sides, and roll tightly away from you to create a secure cylinder shape.
8. Repeat the rolling process with the remaining 7 tortillas and filling mixture.
9. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
10. Carefully place 3-4 egg rolls seam-side down in the hot oil and fry for 2-3 minutes per side until golden brown and crispy.
11. Transfer the fried egg rolls to a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
12. Repeat the frying process with the remaining egg rolls, adding more oil if necessary.
13. Serve immediately with 1/4 cup creamy avocado ranch for dipping.

My favorite thing about these breakfast egg rolls is how the crispy exterior gives way to that warm, cheesy filling with just the right amount of Southwest kick. They’re perfect for dipping in that cool avocado ranch, and I love serving them alongside fresh fruit for a complete brunch spread that always disappears faster than I can make them.

Turkey and Sweet Potato Southwestern Egg Rolls

Sometimes the best recipes come from cleaning out the fridge—that’s exactly how these Southwestern egg rolls were born during last week’s meal prep madness. I was staring at leftover Thanksgiving turkey and some sweet potatoes, and inspiration struck with a little Tex-Mex flair. Now they’ve become my go-to appetizer for game day gatherings or when I need something impressive but surprisingly simple.

Ingredients

– 2 cups shredded cooked turkey
– 1 large roasted sweet potato, mashed
– 1 cup shredded Monterey Jack cheese
– 1/2 cup canned black beans, rinsed and drained
– 1/4 cup frozen corn kernels, thawed
– 2 tablespoons finely chopped fresh cilantro
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– 12 egg roll wrappers
– 1 large egg, beaten for sealing
– Vegetable oil for frying

Instructions

1. In a large mixing bowl, combine the shredded turkey, mashed sweet potato, shredded Monterey Jack cheese, black beans, corn, cilantro, cumin, smoked paprika, and garlic powder until thoroughly mixed.
2. Place one egg roll wrapper on a clean surface with a corner pointing toward you, creating a diamond shape.
3. Spoon approximately 3 tablespoons of the turkey mixture onto the center of the wrapper.
4. Fold the bottom corner up over the filling, tucking it snugly against the mixture.
5. Fold the left and right corners toward the center, forming an envelope shape.
6. Brush the top corner with beaten egg using a pastry brush.
7. Roll the filled portion upward tightly, pressing the egg-brushed corner to seal completely.
8. Repeat steps 2-7 with remaining wrappers and filling.
9. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, checking with a deep-fry thermometer.
10. Carefully place 3-4 egg rolls into the hot oil using tongs, being careful not to overcrowd the pot.
11. Fry for 3-4 minutes, turning occasionally with tongs, until golden brown and crispy.
12. Remove the egg rolls with a slotted spoon and drain on a wire rack set over a baking sheet.
13. Let the egg rolls rest for 2 minutes before serving to allow the filling to set.

Remarkably crispy on the outside with a warm, savory filling that bursts with Southwestern flavors. The sweet potato adds this wonderful creaminess that balances perfectly with the smoky spices. I love serving these with a cool avocado crema for dipping—the contrast between the hot, crunchy exterior and the cool, creamy dip is absolutely addictive.

Southwestern BBQ Pulled Pork Egg Rolls

Over the weekend, I found myself with leftover pulled pork from a big family dinner—you know how that goes! Instead of the usual sandwiches, I decided to get creative and whip up these Southwestern BBQ Pulled Pork Egg Rolls, which turned out to be a total game-changer for using up leftovers in a fun, crispy way.

Ingredients

• 2 cups of tender, slow-cooked pulled pork
• 1/2 cup of smoky, tangy barbecue sauce
• 1 cup of shredded, sharp cheddar cheese
• 1/4 cup of finely diced, crisp red bell pepper
• 2 tablespoons of zesty, freshly chopped cilantro
• 1 teaspoon of aromatic, ground cumin
• 1/2 teaspoon of smoky, mild chili powder
• 12 thin, pliable egg roll wrappers
• 1/4 cup of cool water for sealing
• 4 cups of neutral, high-heat vegetable oil for frying

Instructions

1. In a large mixing bowl, combine the tender, slow-cooked pulled pork, smoky, tangy barbecue sauce, shredded, sharp cheddar cheese, finely diced, crisp red bell pepper, zesty, freshly chopped cilantro, aromatic, ground cumin, and smoky, mild chili powder until fully incorporated.
2. Lay one thin, pliable egg roll wrapper on a clean surface with a corner pointing toward you, resembling a diamond shape.
3. Spoon about 2 tablespoons of the pork mixture onto the center of the wrapper.
4. Fold the bottom corner of the wrapper up and over the filling, tucking it snugly.
5. Fold the left and right corners inward toward the center, forming an envelope-like shape.
6. Brush the top corner with cool water using your fingertip or a pastry brush.
7. Roll the egg roll tightly toward the moistened corner, pressing firmly to seal the edges completely. Tip: Ensure the wrapper is sealed well to prevent filling from leaking during frying.
8. Repeat steps 2 through 7 with the remaining wrappers and pork mixture.
9. In a heavy-bottomed pot or deep fryer, heat 4 cups of neutral, high-heat vegetable oil to 350°F, checking with a deep-fry thermometer for accuracy.
10. Carefully place 3-4 egg rolls into the hot oil using tongs, avoiding overcrowding.
11. Fry for 3-4 minutes, turning occasionally, until the egg rolls are golden brown and crispy on all sides. Tip: Maintain the oil temperature at 350°F for even cooking and to avoid greasy results.
12. Remove the egg rolls with a slotted spoon and drain on a wire rack set over a baking sheet. Tip: Using a wire rack instead of paper towels helps keep them crispy by allowing air circulation.
13. Let the egg rolls rest for 2-3 minutes before serving to allow the filling to cool slightly.

When you bite into these, the crunch gives way to a juicy, savory interior with just the right kick from the spices. We love dipping them in extra barbecue sauce or a cool ranch dressing for a perfect balance—they’re always a hit at game day gatherings or as a fun weeknight treat!

Feta and Olive Southwestern Egg Rolls

Kicking off my culinary adventures this week, I stumbled upon the most incredible fusion creation while cleaning out my fridge—these Feta and Olive Southwestern Egg Rolls have become my new obsession. Honestly, I was just trying to use up that block of feta before it turned, and now my family requests these weekly!

Ingredients

– 8 large egg roll wrappers
– 1 cup crumbled creamy feta cheese
– 1/2 cup chopped pitted kalamata olives
– 1 cup canned black beans, rinsed and drained
– 1 cup frozen corn kernels, thawed
– 1/4 cup finely diced red onion
– 1 jalapeño pepper, seeds removed and finely minced
– 2 tablespoons freshly chopped cilantro
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– Vegetable oil for frying
– 1 large farm-fresh egg, beaten (for sealing)

Instructions

1. In a medium mixing bowl, combine the crumbled creamy feta cheese, chopped pitted kalamata olives, rinsed black beans, thawed corn kernels, finely diced red onion, minced jalapeño, freshly chopped cilantro, ground cumin, smoked paprika, and garlic powder until thoroughly mixed.
2. Lay one egg roll wrapper on a clean surface with one corner pointing toward you, creating a diamond shape.
3. Place 3 tablespoons of the feta-olive filling in the center of the wrapper, forming a horizontal log shape.
4. Brush the edges of the wrapper with the beaten egg using a pastry brush—this creates a secure seal that prevents bursting during frying.
5. Fold the bottom corner of the wrapper over the filling, tucking it snugly against the mixture.
6. Fold the left and right corners toward the center, creating an envelope shape.
7. Roll the wrapper tightly toward the remaining top corner, pressing firmly to seal completely.
8. Repeat steps 2-7 with the remaining wrappers and filling.
9. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy—maintaining this temperature ensures crispy, non-greasy results.
10. Carefully place 2-3 egg rolls into the hot oil using tongs, being cautious not to overcrowd the pot.
11. Fry for 3-4 minutes, turning occasionally with tongs, until the wrappers turn golden brown and develop a bubbly, crispy texture.
12. Remove the egg rolls from the oil and transfer them to a wire rack set over a baking sheet—this allows excess oil to drain while keeping them crispy, unlike paper towels which can make them soggy.
13. Let the egg rolls rest for 2 minutes before serving to allow the filling to set slightly.

Vibrantly crispy on the outside with a surprisingly creamy interior, these egg rolls deliver a perfect textural contrast that keeps you reaching for more. The salty feta and briny olives play beautifully against the sweet corn and earthy beans, creating a flavor profile that’s both familiar and excitingly new. I love serving these with a cool avocado crema for dipping—the creaminess complements the spiciness wonderfully, making them perfect for game day or casual gatherings where you want to impress without stress.

Southwestern Zucchini and Mushroom Egg Rolls

Sizzling with the vibrant flavors of the Southwest, these zucchini and mushroom egg rolls have become my go-to appetizer for casual gatherings. I first experimented with this recipe during a summer garden surplus when my zucchini plants were practically taking over the backyard, and the result was so delicious it’s now in regular rotation. There’s something magical about how the earthy mushrooms and crisp zucchini transform when wrapped in that golden, crunchy wrapper.

Ingredients

– 2 cups finely diced fresh zucchini
– 1 ½ cups sliced cremini mushrooms
– 1 tablespoon rich extra virgin olive oil
– ½ cup finely chopped sweet yellow onion
– 2 cloves aromatic garlic, minced
– 1 teaspoon smoky ground cumin
– ½ teaspoon earthy chili powder
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly ground black pepper
– 12 square egg roll wrappers
– 1 large farm-fresh egg, beaten
– 2 cups neutral vegetable oil for frying

Instructions

1. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the finely chopped sweet yellow onion and cook for 3 minutes, stirring frequently until translucent.
3. Stir in the aromatic minced garlic and cook for 30 seconds until fragrant.
4. Add the sliced cremini mushrooms and cook for 5 minutes until they release their liquid and begin to brown.
5. Mix in the finely diced fresh zucchini and cook for 4 minutes until slightly softened but still crisp.
6. Sprinkle the smoky ground cumin, earthy chili powder, coarse kosher salt, and freshly ground black pepper over the vegetable mixture.
7. Cook for 1 more minute, then transfer the filling to a bowl and let cool completely for 15 minutes.
8. Lay one square egg roll wrapper on a clean surface with a corner pointing toward you.
9. Place 2 tablespoons of the cooled filling in the center of the wrapper.
10. Brush the edges of the wrapper with the beaten farm-fresh egg using a pastry brush.
11. Fold the bottom corner over the filling, then fold in the side corners tightly.
12. Roll upward firmly to seal, making sure there are no air pockets.
13. Repeat with remaining wrappers and filling, keeping completed egg rolls covered with a damp towel.
14. Heat the neutral vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
15. Fry 3-4 egg rolls at a time for 3-4 minutes, turning occasionally until golden brown and crisp.
16. Remove with a slotted spoon and drain on a wire rack over paper towels.
17. Let cool for 2 minutes before serving. Deliciously crisp on the outside with a savory, vegetable-packed interior, these egg rolls offer the perfect textural contrast. I love serving them with a cool avocado crema for dipping, or sometimes I’ll crumble them over a fresh salad for an unexpected crunch that always impresses dinner guests.

Cilantro Lime Southwestern Egg Rolls

Zesty doesn’t even begin to describe the explosion of flavor you get with these cilantro lime southwestern egg rolls—they’re the perfect handheld fiesta that always disappears faster than I can make them. I first discovered this recipe during a summer potluck where my friend brought something similar, and after tweaking it to perfection over countless batches, it’s become my go-to for game days or when I’m craving something crispy and fresh. There’s something so satisfying about that golden crunch giving way to a vibrant, spiced filling that just hits all the right notes.

Ingredients

– 2 cups shredded, tender cooked chicken breast
– 1 cup sweet corn kernels, freshly thawed from frozen
– 1 cup black beans, rinsed and drained until no liquid remains
– 1/2 cup finely diced red bell pepper, vibrant and crisp
– 1/4 cup freshly chopped cilantro leaves, fragrant and bright
– 2 tablespoons zesty lime juice, freshly squeezed
– 1 teaspoon ground cumin, warmly aromatic
– 1/2 teaspoon smoked paprika, rich and subtly smoky
– 1/2 teaspoon garlic powder, savory and pungent
– 1/4 teaspoon fine sea salt
– 12 egg roll wrappers, thin and pliable
– 2 cups neutral vegetable oil, for frying until golden
– Creamy avocado crema for dipping, cool and tangy

Instructions

1. In a large mixing bowl, combine the shredded cooked chicken, sweet corn kernels, black beans, diced red bell pepper, and freshly chopped cilantro until evenly distributed.
2. Pour the zesty lime juice over the mixture, then sprinkle in the ground cumin, smoked paprika, garlic powder, and fine sea salt, stirring thoroughly to coat every ingredient.
3. Lay one egg roll wrapper on a clean surface with a corner pointing toward you, and place 3 tablespoons of the filling horizontally across the center, leaving about 1 inch of space at the edges.
4. Fold the bottom corner of the wrapper tightly over the filling, then fold in the left and right corners to enclose the sides, like rolling a burrito.
5. Lightly moisten the top edges of the wrapper with water using your fingertip, then roll it upward firmly to seal the egg roll completely, pressing to ensure no gaps remain. Tip: Keep unused wrappers covered with a damp towel to prevent them from drying out and cracking.
6. Repeat steps 3–5 with the remaining wrappers and filling, placing the finished egg rolls on a baking sheet in a single layer without touching.
7. Heat the neutral vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer, which typically takes 5–7 minutes.
8. Carefully lower 3–4 egg rolls into the hot oil using tongs, frying for 2–3 minutes until they turn a deep golden brown and become crispy, flipping them halfway through for even cooking. Tip: Avoid overcrowding the pot to maintain a consistent oil temperature and achieve that perfect crunch.
9. Remove the fried egg rolls with a slotted spoon and transfer them to a wire rack set over a baking sheet to drain excess oil, rather than paper towels, which helps keep them crispier. Tip: Let the oil return to 350°F between batches for the best results.
10. Serve the egg rolls immediately with the cool, tangy avocado crema for dipping. Keeping the crunch intact is all about that satisfying contrast between the crispy shell and the tender, spiced filling inside—I love pairing them with a crisp salad or serving them as appetizers that always steal the show at gatherings.

Conclusion

Excitingly versatile, these Southwestern egg roll variations prove there’s no limit to delicious creativity in your kitchen! We hope these 21 irresistible recipes inspire you to roll up something amazing. Try your favorites, leave a comment sharing which ones you loved most, and don’t forget to pin this article to your Pinterest boards for easy reference. Happy cooking!