Southwest Egg Rolls

Southwest Egg Rolls with chicken, beans, corn, avocado, cheese, and spice—crispy, melty, and perfect with a cilantro lime ranch dip.

this Recipe

Look, I didn’t mean for these Southwest Egg Rolls to become my signature thing. I just had some odds and ends in the fridge—leftover chicken, a sad half onion, a nearly-too-ripe avocado—and a half-used pack of egg roll wrappers I bought during my “I’m gonna make homemade spring rolls every week” phase. (Spoiler: I didn’t.)

It was one of those weird transitional seasons too—early spring, where you’re kind of done with soups but not fully ready for salads. I needed something warm, crunchy, satisfying… but not too heavy. Something I could eat while binge-watching reruns of Parks and Rec, preferably with something to dip it in.

So, I made these. Threw in what I had. Rolled ‘em. Fried ‘em. Dipped ‘em. And then… I ate three. Standing at the counter. Like a gremlin. And they were so good I made another batch just to take to a backyard birthday that weekend. Those disappeared before the cake even hit the table.

And now, guess what gets requested at every gathering? Not my salad. Not my cookies. Nope. These crunchy, cheesy, slightly spicy Southwest Egg Rolls. Every. Single. Time.

Why You’ll Love This Southwest Egg Rolls Recipe?

Okay, imagine the love child of a burrito and a taquito, wrapped in a crispy shell and dunked in cilantro-lime ranch. That’s what we’re dealing with.

There’s this balance—savory chicken, a little heat from the jalapeño, gooey melted cheese, sweet corn, creamy avocado… all packed into a handheld, golden-fried wrapper. It’s comfort food, sure, but also somehow perfect for parties, snack nights, and those random Thursday evenings when you cannot face another bowl of pasta.

Oh, and you can bake them too. I mean, let’s not pretend they’re exactly “light” food either way, but baked feels like the kind of compromise that makes me feel like I tried. That counts, right?

Ingredient Notes:

Let’s keep it honest. If you’re missing an ingredient or two, you’ll be fine. But here’s the base lineup:

• 21 egg roll wrappers – The square kind. Usually hiding near the tofu.

• 1 lb chicken breast, chopped small – I’ve used rotisserie before. Nobody noticed.

• ½ red onion, diced – White or yellow works too. Use what you’ve got.

• 3 garlic cloves, minced – Measure with your heart.

• 1 red bell pepper, finely chopped – Sweet, colorful, essential.

• 1 jalapeño, seeded and minced – Skip it if spice scares you.

• 1 cup black beans – Drained and rinsed.

• 1 cup corn – Same.

• 1 cup cooked brown rice – I’ve used white. I’ve even used quinoa once. It was fine.

• 1 can diced tomatoes with green chilies (Rotel) – Adds that “I know what I’m doing” flavor.

• 1 tsp each cumin + chili powder

• ½ tsp smoked paprika

• 1 tsp salt + ¼ tsp pepper

• 1 cup sharp cheddar + 1 cup Monterey Jack – Melty magic.

• 2 ripe avocados, mashed – Creamy, dreamy glue for all the flavors.

How To Make Southwest Egg Rolls?

Step 1: Cook the filling.
In a big pan, heat olive oil and toss in your chopped chicken and onion. Sauté until the chicken’s cooked and the onions are soft—maybe 6-8 minutes? Add in the garlic, jalapeño, and red pepper, then give it a minute or two more. You’ll know it’s ready when your kitchen smells incredible.

Now stir in the beans, corn, rice, Rotel, and spices. Let that all warm through for a few minutes, then turn off the heat. Add your cheeses and mashed avocado. Stir until it’s all melted together and looking like something you’d eat straight from the skillet. (And honestly? You could.)

Step 2: Assemble the rolls.
Set up your wrapper like a diamond on a clean surface. Scoop about ¼ cup of filling into the lower third. Brush a bit of water on the top corner (this is your glue). Fold the bottom up, tuck in the sides, and roll it up tight. You’ll get faster after the first few. Embrace the wonky ones.

Step 3: Cook them—your way.
To fry: Heat oil to 350°F and fry in batches until golden brown, turning once. Drain on paper towels.
To bake: Brush with oil and bake at 425°F for 15–18 minutes, flipping halfway through. Still crispy. Still great.

Step 4: Don’t forget the dip.
In a bowl, mix sour cream, mayo, a splash of milk, dry ranch mix, lime juice, chopped cilantro, and a few dashes of hot sauce if you’re into it. It’s bright, creamy, herby… and probably the reason I never make regular ranch anymore.

Storage Options:

Once cooled, stash leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer so they get crispy again. Trust me, microwave ruins everything.

To freeze: wrap them individually in plastic or foil, then pile into a freezer bag. When you’re ready, bake straight from frozen at 375°F for 20–25 minutes. Boom—future snack secured.

Variations and Substitutions:

Let’s be real. I don’t make them the same way every time. Here’s how I’ve changed it up, with great results:

• Meatless version: Skip the chicken. Add sautéed mushrooms or spinach. Maybe more beans.

• Different cheese: Pepper jack is fire. So is smoked gouda, if you’re feeling bougie.

• Breakfast rolls: Swap the filling for scrambled eggs, sausage, and hash browns. It works.

• Mini rolls: Use half the filling in each and make them bite-sized. Fancy party vibes.

What to Serve with Southwest Egg Rolls?

These can totally fly solo, but if you want to build a spread:

• Fresh fruit or mango salsa – Something bright and sweet.

• Street corn salad or slaw – Adds some crunch.

• Chips & guac – Obvious. Essential.

• Something bubbly – Sparkling water, soda, or a cold beer. They all work.

Frequently Asked Questions:

Can I make the filling ahead?
Yep! Do it the day before and keep it in the fridge. Rolling cold filling is actually easier.

Can I air fry them?
Totally. 375°F for 8–10 minutes, flip once. Spray lightly with oil. Boom, done.

Can I skip the avocado?
Sure. It’s optional, but it adds creaminess. You could add a spoonful of sour cream instead.

These Southwest Egg Rolls are everything I didn’t know I needed. They’re warm, crunchy, cheesy, and packed with flavor—and somehow still easy enough to throw together on a weeknight when you’re half out of groceries and just want to eat something that makes you happy.

They’re imperfect. A little messy. A lot delicious.

Which, honestly? Kind of like life.

If you make these, let me know your twist. Extra spice? Breakfast style? Air-fried at midnight? I wanna hear it. Let’s roll.

Keep the Flavor Coming – Try These:

Cheesy Smoked Sausage Skillet

The Perfect Side Dish – Southern Style Green Beans and Potatoes

Easy and Flavorful Slow Cooker Olive Garden Pasta Fagioli Recipe

Southwest Egg Rolls

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

These Southwest Egg Rolls are filled with seasoned chicken, black beans, corn, rice, cheese, and avocado—either fried or baked until golden and served with a creamy cilantro lime ranch dip.

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Servings

Ingredients

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For the Egg Rolls:

• 21 egg roll wrappers
• 1 quart vegetable oil for frying only
• 1 tablespoon olive oil
• ½ red onion finely diced
• 1 pound chicken breasts chopped into small pieces
• 3 garlic cloves minced
• 1 red bell pepper finely chopped
• 1 jalapeño seeded, deveined, and finely minced
• 1 cup black beans drained and rinsed
• 1 cup corn kernels drained and rinsed
• 1 cup cooked brown rice
• 1 10 oz can diced tomatoes with green chilies (e.g., Rotel), drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon smoked paprika
• ¼ teaspoon ground black pepper
• 1 cup sharp cheddar cheese shredded
• 1 cup Monterey Jack cheese shredded
• 2 ripe avocados peeled, pitted, and mashed

For the Cilantro Lime Ranch Dip:

• ½ cup sour cream
• ½ cup mayonnaise
• 2 tablespoons milk
• 2 tablespoons dry ranch seasoning mix
• 1 tablespoon fresh cilantro finely chopped
• 1 tablespoon lime juice
• Hot sauce to taste (optional)

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Instructions

 

Prepare the filling:

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced red onion and chicken breast pieces. Sauté until the chicken is fully cooked and the onion becomes translucent. Stir in the minced garlic, red bell pepper, and jalapeño. Cook for an additional 1–2 minutes until fragrant.

Incorporate remaining filling ingredients:

1. Add the black beans, corn, cooked brown rice, and drained diced tomatoes with green chilies to the skillet. Season with cumin, chili powder, salt, smoked paprika, and black pepper. Stir to combine and cook for 1–2 more minutes until the mixture is heated through. Remove from heat and fold in the shredded cheeses and mashed avocados until well incorporated. Set aside.

Assemble the egg rolls:

1. Line a baking sheet with parchment paper and lightly spray with cooking spray. Place one egg roll wrapper on the surface with a corner pointing toward you. Spoon approximately ¼ cup of the filling onto the lower third of the wrapper. Moisten the top corner with water, then fold the bottom over the filling. Fold in the sides and roll tightly toward the top. Press gently to seal. Repeat with remaining wrappers and filling.

Fry or bake the egg rolls:

1. To fry: Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry egg rolls in batches, turning occasionally, until golden brown and crisp. Remove and drain on a paper towel-lined plate.
2. To bake: Preheat oven to 425°F (218°C). Arrange egg rolls on a parchment-lined baking sheet and brush each roll lightly with oil. Bake for approximately 15 minutes, flipping halfway through, until golden and crisp.

Prepare the dipping sauce:

1. In a small bowl, whisk together sour cream, mayonnaise, milk, ranch seasoning mix, chopped cilantro, lime juice, and hot sauce (if using). Cover and refrigerate until ready to serve.

Notes

To make these egg rolls gluten-free, substitute the traditional egg roll wrappers with certified gluten-free egg roll wrappers or rice paper wrappers. Additionally, ensure that the ranch seasoning mix, tortilla or wrapper alternative, and any packaged ingredients (such as canned beans, Rotel, and mayonnaise) are clearly labeled gluten-free. As always, double-check ingredient labels if preparing for someone with celiac disease or gluten intolerance.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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