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    You are in: Home / Recipes / Southwestern Egg Rolls Recipe
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    Southwestern Egg Rolls

    Southwestern Egg Rolls. Photo by DeeVaFoodie

    1/1 Photo of Southwestern Egg Rolls

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    20 mins

    12 mins

    Chef Fibi's Note:

    "These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown."

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    Units: US | Metric


    1. 1
      Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
    2. 2
      Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
    3. 3
      Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
    4. 4
      Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
    5. 5
      Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
    6. 6
      In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

    Ratings & Reviews:

    • on September 07, 2011


      These are very good but I made some significant changes: I used won ton wrappers instead of tortillas and cilantro instead of parsley. Also, I marinated the chicken in Baja Chipotle marinade and grilled it.I used an whole jalapeno pepper and added a bit more cayenne pepper to spice them up a bit. I did not deep fry these, I baked them and they were nice and crisp, just hit them with a little Pam before you put them in oven. Served with Creamy Cilantro Dipping Sauce.

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    • on April 25, 2010


      These eggrolls had a good taste....but I think they were missing something! Needed a tad more seasoning. They were good though, and we are gonna make them again with some spice additions. ;-) If you you are gonna make these: PLAN AHEAD!!!! They are easy overall, but it does take some planning to get them all completed.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2010


      Oh YUMM!! These are great! The flavors are all just right and perfect together. I think these are better than the ones you get in that chain restaurant (ahem..). I didn't change a thing in the recipe, but I still got 10 eggrolls out of this instead of 5. All I can say to that is LUCKY ME! Made for PAC Spring 2010 and will make again often!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Southwestern Egg Rolls

    Serving Size: 1 (306 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 1848.3
    Calories from Fat 1702
    Total Fat 189.1 g
    Saturated Fat 27.5 g
    Cholesterol 30.1 mg
    Sodium 549.6 mg
    Total Carbohydrate 29.5 g
    Dietary Fiber 2.9 g
    Sugars 1.2 g
    Protein 14.4 g

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