Spicy Southwest Egg Rolls

"I started out making a southwest eggroll recipe that's on Zaar, but I left out a lot and added a lot and basically changed the whole thing, so here's my version :) *Note: I bake these, but they certainly could be fried in oil also."
photo by newspapergal photo by newspapergal
photo by newspapergal
Ready In:




  • Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.
  • Rub seasonings mixture onto both sides of both chicken breasts; add chicken breasts to small skillet and cook 7-10 minutes, depending on thickness of your breast - until done, turning at least once.
  • While chicken is cooking, dice your vegetables.
  • Once chicken is done, remove from heat; set aside.
  • Heat 1 Tbsp vegetable oil in large skillet; add diced red bell pepper, diced onion, minced garlic cloves and jalapenos to oil; saute until veggies are soft.
  • Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.
  • Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want.
  • Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.
  • To assemble eggrolls:

  • Place eggroll wrappers so that the points are facing north/south. Place about 1 1/2 Tbsp of chicken/veggie mixture into center of wrapper. Spread it out log-shaped from side to side, leaving about 1 inch of the wrapper on each side.
  • Fold bottom point over mixture, then fold in each side. Then roll eggroll up remaining wrapper. I usually seal the final point with a brush of water.
  • Repeat with each eggroll wrapper.
  • When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.
  • To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes.
  • I like to dip these in a spicy avocado sauce or salsa.

Questions & Replies

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  1. DanaJoy!
    I made half with chicken and half without. My daughter is a vegetarian. I also made my own eggroll wrappers. This is a good recipe. Baked on a baking sheet with oil and turned after the bottoms browned. I loosely follow recipes as far as measuring spices. Good flavor. I will make this again. Btw, I baked these at 450 degrees.
  2. mbwolf
    Really like how these turned out, they can be adjusted to suit. We made a whole big batch then froze and vacuum sealed them so we can cook the m in batches. Yummy!
  3. thoughtwisty
    I was very happy to find this recipe. Do not let the ingredient list overwhelm you. I did not change a thing everything worked perfectly. I did fry them at 360 for 3 minutes but next time I will make enough to freeze and bake my portion and fry the rest just to save some calories. Thank you for this wonderful recipe
  4. dewebb77
    These eggrolls are wonderful. I triple the recipe, because my grown chldren want them to take home. So easy and we like them fried.
  5. TnuSami
    Delicious, and 5 stars from DH also! I left out the red pepper & cayenne for the kids, and then instead of freezing, placed them on a cookie sheet, brushed them with oil and cooked them on the grill for a few minutes, flipping once. They got beautifully crispy & browned! I also stuffed them fairly full, so only got about 10 egg rolls. Very helpful instructions, by the way!! We dined very happily on them, thank you!!



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