Southwestern Egg Rolls
Southwestern Egg Rolls are a spicy crispy game-day appetizer recipe that’s perfect for your next super bowl party. Serve them with a creamy spicy southwest dip.
What you’ll going to love about this recipe
- Super Easy: Eggs rolls are easy to make.
- Packed with flavor: Southwestern egg rolls are packed with vegetables and southwest spice.
Ingredients you’ll need
- Egg Roll Wrappers: One package of egg roll wrappers.
- Veggies: Sweet potato, spinach, and corn.
- Black beans
- Spices: Cumin, chipotle chili, taco seasoning blend, and a smidge of cayenne.
- Mexican blend shredded cheese
How to make Southwestern Egg Rolls
- Make the filling: Make the egg roll filling in a sauté pan, set aside to cool slightly.
- Fill the egg roll wrappers: Use a cookie scoop to fill the egg rolls. Roll and seal. Set the egg rolls on a baking sheet lined with parchment until you are ready to start cooking them.
- Cook the eggroll: Egg rolls can be baked, fried, or cooked in an air fryer.
FAQs and Expert Tips
Making homemade egg rolls from scratch is easy if you know what you are doing. Here are some expert tips to get you off on the right foot.
Egg roll wrappers are usually in the produce section at the grocery store. They are lightly refrigerated. They are usually near the tofu!
Traditionally egg rolls are made with canola oil because it is relatively flavorless. However, my favorite oil to use for the egg roll recipe is avocado oil.
Use a little to sauté the vegetables and then brush a little bit of the avocado oil on the tops and sides of the egg rolls before you bake or air fry them.
The most important thing to remember is to use an oil with a neutral flavor. Stay away from olive oil in this case.
YES, you can refrigerate them, for a short period of time. But for the most part, it is best to refrigerate the filling and make the egg rolls right before you will cook them. They are pretty quick to roll up.
If your filling has a lot of moisture in it the moisture can cause issues with the egg roll wrappers. Also, even while you are preparing them do not stack them or they might stick to each other. This causes a big mess when you try to pull them apart.
Freezing uncooked egg rolls is a better option if you need to make them ahead or if you want to make a large batch and have leftovers that you can cook up another day.
Egg rolls are easy to freeze.
1. Start by placing them on a parchment-lined baking sheet.
2. Make sure they have space between them.
3. Freeze them on the baking sheet if possible.
4. Once they are frozen you can place them in a freezer bag and store them in the freezer until you are ready to use them.
1. Remove them from the refrigerator.
2. Let them thaw on a plate in the refrigerator.
3. Make sure they are not touching.
4. When they are thawed set them at room temperature for about 30 minutes.
5. Bake, air fry or fry in a mild oil until they are golden brown.
PRO TIP: If you have meat in your filling and you are worried if it is the correct temperature you can use a meat thermometer to check.
Yes, you can bake egg roll wrappers. In fact, the ones in this recipe are baked. You will get a crispier egg roll if you generously oil the outside of the egg roll wrapper. Bake egg rolls at 450℉ for 20 minutes.
An air fryer is a great option not only for reheating egg rolls but for baking them in the first place. An air fryer cooks food by circulating hot air around it. Air frying is a fancy word for convection.
I have a fancy Toaster Oven that has an air fry setting. It works great for reheating anything that you want to be crispy and not soggy.
In my opinion, every egg roll should be served with a sauce or dip. Guacamole and Salsa Fresca seem like two obvious choices. You can try my Chipotle Ranch or Avocado Crema for these.
Oh but you probably meant what real food should you eat with your egg rolls. That is very grown-up of you.
I always recommend a big salad. A Spicy Slaw is another great option. If you are looking for a side of protein you can try the Chipotle Chicken.
Other Appetizer Recipes You’ll Love
- Grilled Mexican Street Corn
- Classic Midwestern Deviled Eggs
- Deviled Eggs with Caviar and Potato Chips
- Deviled Eggs with Smoked Salmon
- Paleo Deviled Eggs made with Avocado
- Goat Cheese Tart with Fig and Bacon
- Buffalo Shrimp Jalepeño Poppers
- Fresh Shrimp Ceviche
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Southwestern Egg Rolls
Southwestern Egg Roll Filling
- ½ White onion, finely diced
- 1 medium sweet potato, peeled and diced
- 1 to 1½ cups corn kernels, approximately 2 ears or corn.
- 1 can Black beans, drained and rinsed
- ¼ cup Fresh cilantro, finely minced
- 1 cup fresh spinach, finely chopped
- ½ tsp Cayenne pepper
- ½ tsp Cumin
- ½ tsp Chipotle chili powder
- 1 tsp taco seasoning, Foodology Geek Brand (see notes)
- 3 cups shredded Mexican blend cheese
- 1 pkg egg roll wrappers
- 1 to 2 tbsp Avocado oil
Southwestern Dipping Sauce
- 16 ounces sour cream
- 4 ounces diced green chilis, including liquid
- ½ teaspoon cumin
- ½ teaspoon cayenne
- ½ teaspoon onion powder
Southwest Egg Roll Filling
- Add 1 to 2 teaspoons of avocado oil to a large skillet. Heat on medium-high heat.
- Add the sweet potato and cook for about 5 to 7 minutes, until they are slightly tender.
- Add the diced onion to the pan and sauté for a few minutes until the onion is soft and slightly translucent.
- Add the corn, black beans, and spinach to the sauté pan and cook for 3 to 5 minutes.
- Remove the pan from the heat and toss in the spices and cilantro.
- Let the filling cool and then add the shredded cheese. Toss to combine.
How to Assemble Egg Rolls
- Prepare a large baking sheet by lining it with parchment paper.
- Set out on egg roll wrapper and moisten the edges with a small amount of water. You can use your finger for this step.
- Using the cookie scoop, add one scoop of filing and fold the egg rolls according the package directions.
Cook the egg rolls
- Bake: Preheat the oven to 425℉. Brush each egg rolls with oil. Bake the egg rolls for 15 to 20 minutes. Flip once about halfway through baking.
- Air Fry: Preheat the air fryer to 350℉. Brush each egg rolls with oil. Make sure you have one layer and no egg rolls are touching. Air fry for 5 to 7 minutes, then turn the egg rolls over. Continue to cook for another 5 to 7 minutes.
- Deep Fry: In a heavy-bottomed skillet add about an inch to inch and half of the oil. I like to use avocado oil for frying. Heat the oil to medium-high. Working in batches, place the egg rolls into the skillet and cook until they are golden brown. Turn the egg rolls as they brown on one side.
- Mix all of the ingredients together. For a smoother sauce, use a food processor or stick blender.
Laura’s Tips + Notes
- Preheat the oven to 425℉
- Bake the egg rolls for 15 to 20 minutes. Flip once about halfway through baking.
- In a heavy-bottomed skillet add about an inch to an inch and half of the oil. I like to use avocado oil for frying.
- Heat the oil to medium-high.
- Working in batches, place the egg rolls into the skillet and cook until they are golden brown. Turn the egg rolls as they brown on one side.
- Brush your egg rolls with oil and then place your egg rolls into your air fryer. Make sure you have one layer and no egg rolls are touching.
- Air fry at 350℉ for 5 to 7 minutes, then turn the egg rolls over.
- Continue to cook for another 5 to 7 minutes.