I have a deep love for Southwestern flavors. From tacos and burritos (including breakfast burritos) to quesadillas, nachos, and tortilla soup, I rarely pass up an opportunity to enjoy bold, smoky, spicy food.
Right now, these Southwestern Egg Rolls are at the top of my list. They’re versatile, flavorful, and—best of all—just as tasty straight from the freezer as they are freshly made, which makes them an ideal Make Ahead Monday recipe.
The filling is bright and festive: onion, corn, red bell and jalapeño peppers, spinach, cilantro or parsley, melted pepper jack cheese, tender chicken, creamy black beans, and smoky spices, all tucked into a crisp, golden egg roll wrapper. They’re crunchy, satisfying, and perfect for busy weeknights.
These egg rolls are a family favorite in our house. My husband and two eldest sons rave about them, while the middle child likes most of the filling but is unsure about the peppers and onions. A couple of kids avoid the vegetables entirely, which just means more for the rest of us. Someday they may regret skipping all those tasty veggies, but until then I’ll be happy to finish what’s left on their plates.
Here are a few easy ways to customize the recipe to suit your preferences:
- Use any leftover cooked chicken you have: thighs, breasts, rotisserie chicken, or roast chicken all work. Avoid using strongly flavored or saucy preparations (for example, curry-style chicken) so the Southwestern flavors shine through.
- If you prefer milder heat, omit the jalapeño and use Monterey Jack instead of pepper jack cheese.
- Swap cilantro for parsley if you’re not a cilantro fan—the recipe is fine either way.
- You can deep-fry or bake these egg rolls. Deep-frying delivers the most shatteringly crisp exterior, while baking is a lighter option that still yields tasty results.
If you want maximum crunch, deep-fry them. You can also bake them if you prefer a less oily version—both methods are delicious but different in texture. In a taste test, my husband ate both versions and said they were both good, just different: he ate the fried one with his hands and the baked one with a fork.
Southwestern Egg Rolls | Make Ahead Mondays
Rebecca Lindamood
Pin Recipe
Ingredients
- To Make and Freeze the Egg rolls
- 6 cups cooked cubed or shredded chicken
- 2 cups frozen spinach thawed and squeezed dry
- 2 cups frozen corn thawed
- 2 cups cooked or canned black beans drained and rinsed
- 4 green onions thinly sliced
- 1 small onion peeled and diced
- 1 red bell pepper stemmed, seeded and diced
- 1 jalapeño stemmed, seeded and minced (omit for milder flavor)
- 2 garlic cloves peeled and minced or pressed
- 1 tablespoon vegetable or canola oil
- 12 ounces pepper jack cheese, grated (use Monterey Jack for milder flavor)
- ¼ cup chopped cilantro or parsley
- 1 teaspoon chili powder
- ¾ teaspoon ground cumin
- salt and pepper to taste
- 40-50 egg roll wrappers
- water in a bowl to moisten and seal the wrappers
To Cook the Egg Rolls:
- canola, peanut, or vegetable oil (for deep frying)
- ~or~
- non-stick cooking spray or oil for baking
Instructions
To Make and Freeze Egg Rolls:
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Heat the vegetable oil in a heavy skillet over medium-high heat. Add the green onions, onion, red bell pepper, jalapeño, and garlic with a pinch of salt. Cook about 2 minutes, until the peppers and onions are crisp-tender. Transfer the vegetables to a large bowl and stir in the remaining ingredients (except the wrappers and water).
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Line two large baking sheets with parchment or waxed paper.
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Lay one egg roll wrapper on the work surface with a corner pointing toward you. Spoon 1/4 to 1/3 cup of filling slightly closer to your corner than the center.
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Lift the corner closest to you and fold it over the filling, using the wrapper to compress and shape the filling into a tube.
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Fold the left corner toward the center, then the right corner.
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Dip your fingers in water, moisten the top corner edge, and roll the egg roll up toward the top, tightening as you go. Press lightly to seal.
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Place the sealed egg roll on the lined pan. Continue with the remaining filling and wrappers, leaving space between each to avoid sticking.
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Cover the pans with plastic wrap and freeze until the egg rolls are firm, about 4 hours. Transfer the frozen egg rolls to a resealable freezer bag and store up to 6 months.
To Deep-Fry the Prepared Egg Rolls Before Freezing:
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Heat about 2 inches of canola, peanut, or vegetable oil in a deep pan until shimmering (about 350°F if using a thermometer). Carefully lower a few egg rolls into the hot oil without crowding and fry about 4 minutes, turning if needed, until deep golden and hot through. Drain on paper towels and let rest a couple of minutes before serving.
To Deep-Fry Frozen Egg Rolls:
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Heat about 2 inches of oil until shimmering (350°F). Carefully lower frozen egg rolls into the oil in batches to avoid crowding. Fry about 6 minutes, turning if needed, until deep golden and hot in the center. Drain on paper towels. If centers are not hot, finish in a 350°F oven briefly or reheat for 30–60 seconds until heated through. Let rest a few minutes before serving.
To Bake the Prepared Egg Rolls Before Freezing:
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Preheat oven to 425°F. Spray or brush egg rolls with oil, place on a rimmed baking sheet, and bake 10–15 minutes, turning occasionally, until golden and heated through. Let stand 5 minutes before serving.
To Bake Frozen Egg Rolls:
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Preheat oven to 425°F. Spray or brush frozen egg rolls with oil, place on a rimmed baking sheet, and bake 15–20 minutes, turning occasionally, until golden and hot in the center. Let stand 5 minutes before serving.
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Serve hot with your favorite dipping sauces or salsas.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition tool.
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