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Crispy Southwest Egg Rolls

These Crispy Southwest Egg Rolls are filled with a smoky, cheesy filling and wrapped in a crunchy shell, ready in just 20 minutes. Perfect for a crowd-pleasing appetizer or a playful dinner!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 egg rolls
Course: Appetizer, Snack
Cuisine: American, Southwestern
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked shredded chicken rotisserie or quickly sautéed, or 1 1/2 cups canned black beans, rinsed and drained for a vegetarian option
  • 3/4 cup frozen corn thawed
  • 1 cup shredded sharp cheddar cheese use freshly shredded cheese for better melt
  • 1/4 cup finely chopped red bell pepper (about 1/2 pepper)
  • 2 pieces green onions thinly sliced (white and green parts separated)
  • 2 tbsp chopped fresh cilantro optional, for brightness
  • 1 tbsp lime juice fresh
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp kosher salt plus more to taste
  • 1/8 tsp black pepper
For Rolling and Frying
  • 8 pieces egg roll wrappers (10-inch), kept covered with a damp towel
  • 1 large egg beaten with 1 tbsp water (egg wash)
  • 1/3 to 1/2 cup neutral oil (canola, vegetable, or avocado) for pan-frying
For the Quick Dipping Sauce
  • 1/2 cup sour cream or Greek yogurt
  • 2 tbsp salsa verde or your favorite salsa
  • 1 tsp lime juice
  • 1 pinch salt

Method
 

Preparation
  1. In a medium bowl, combine shredded chicken or black beans, thawed corn, shredded cheddar, chopped red pepper, the white parts of the green onions, cilantro, lime juice, cumin, chili powder, salt, and pepper. Mix until evenly distributed.
Filling the Wrappers
  1. Lay an egg roll wrapper diamond-side up. Spoon about 2–3 tablespoons of filling onto the lower third of the wrapper, leaving at least a 1/2-inch border. Fold the lower corner up over the filling, fold in the left and right corners snugly, then roll up toward the top corner. Seal the edge with a dab of egg wash.
  2. Repeat with remaining wrappers and filling. You should have about 8 egg rolls.
Cooking
  1. Pour oil into a large skillet to reach about 1/8–1/4 inch depth. Heat over medium-high until shimmering but not smoking (about 350°F if using a thermometer).
  2. Add one egg roll seam-side down. Fry in batches, turning every 1–2 minutes so all sides are evenly golden and crisp, about 5–7 minutes per batch.
  3. The exterior should be deep golden brown and crunchy; internal temperature for chicken fillings should reach 165°F.
  4. For air-fryer option: Spray egg rolls lightly with oil and air-fry at 400°F for 6–8 minutes, flipping halfway, until crisp.
Serving
  1. Transfer cooked egg rolls to a paper towel-lined plate for a minute to drain excess oil.
  2. Sprinkle with the green parts of the sliced green onions and extra cilantro if desired.
  3. Serve warm with the quick dipping sauce.

Notes

Use a thermometer for oil at 350°F for the crispiest result. Do not overfill the wrappers and keep unused ones covered with a damp towel to prevent drying and cracking. For make-ahead, prepare filling and keep refrigerated up to 24 hours; assemble and fry when ready.