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Southwest Egg Rolls

Southwest egg rolls with a cheesy Southwest chicken, corn, and black bean filling tucked into egg roll wrappers. Fry for deeply golden crunch or bake for a lighter crisp, then serve sliced in half with a creamy avocado ranch dipping sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

filling
  • 2 cup cooked chicken Shredded.
  • 1 cup frozen corn Thawed.
  • 1 can (15 oz) black beans Drained.
  • 1 cup baby spinach Chopped.
  • 0.5 cup red bell pepper Diced.
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 cup Monterey jack cheese Shredded.
  • 12 egg roll wrappers
  • 0.25 cup Oil for frying or brushing (for baking) Use for frying or lightly brushing before baking.
avocado ranch dipping sauce
  • 1 avocado Mashed.
  • 0.5 cup ranch dressing
  • 1 tbsp lime juice
  • 1 salt To taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the Southwest filling
  1. Mix shredded chicken, thawed corn, drained black beans, chopped spinach, diced red bell pepper, cumin, chili powder, smoked paprika, and shredded Monterey jack cheese until combined and the cheese is evenly distributed.
Fill and seal the egg rolls
  1. Place 3–4 tablespoons of filling in the center of each egg roll wrapper, fold according to package directions, and seal the edge with water so they stay closed.
Cook the egg rolls (fry or bake)
  1. To fry, cook the egg rolls in 350°F oil for 3–4 minutes until deeply golden, turning if needed for even browning (visual cue: crisp, golden edges).
  2. To bake, brush the egg rolls with oil and bake at 425°F for 15–18 minutes until crispy (visual cue: browned wrappers and firm, crackly texture).
Make avocado ranch dipping sauce
  1. Blend mashed avocado, ranch dressing, lime juice, and salt until smooth and creamy, adjusting salt if needed.
Serve
  1. Serve hot egg rolls sliced in half to show the cheesy Southwest chicken, corn, and black bean filling, with avocado ranch on the side.

Notes

Pro tip: For cleaner sealing, use just enough water to lightly moisten the wrapper edge—over-wetting can cause the seam to pop during cooking. Store leftovers covered in the fridge up to 3 days; reheat in an oven at 400°F for 8–12 minutes to re-crisp. Freezing: freeze assembled, un-cooked egg rolls (well-wrapped) up to 2 months; bake from frozen, adding 5–8 minutes. Dietary swap: use dairy-free cheese in the filling if you need a vegetarian, dairy-free variation (ensure the ranch is dairy-free).