Southwest Egg Rolls

Baked in the oven for convenience, these easy egg rolls pack your favorite Southwest flavors: peppers, black beans, chicken, cheese, and spices. Golden and crunchy on the outside, an avocado crema is everything they need for an outer pop of color and creaminess. If you’re not a fan of the oven, no worries— you can use an air fryer and be done in less than half the cooking time!

Just like my chicken flautas or chicken birria tacos, these Southwest Egg Rolls will have you skipping takeout—why pay an arm and a leg when you can make them at home?! Loaded with simple cheats, this Southwest egg rolls recipe proves that bold, restaurant-style flavors don’t have to be complicated. Dipped in a bright green crema, these crispy bites are smoky, spicy, garlicky, and cheesy—everything you could wish for! Freshly baked or frozen for later, my egg rolls are a must-try!

What You’ll Need

These Southwest Egg Rolls are loaded with Tex-Mex goodness. Below, you’ll find the ingredients, along with notes on substitutions, so you can customize them to your liking. Please scroll to the recipe card at the bottom of the post for exact measurements and step-by-step directions.

• Vegetable oil – For frying. Corn or canola oil work great, too.
• Red onion – Adds a mild sweetness, but white onion works just as well.
• Bell pepper – Any color will do! Use your favorite or a mix for extra color.
• Ground chicken – Lean and flavorful, but ground turkey or beef can also be used.
• Canned corn – Rinsed and drained for the best texture. You can also use frozen corn (thawed) or fresh corn cut off the cob.
• Black beans – Also rinsed and drained to remove excess starch. Pinto beans or kidney beans work as great substitutes!
• Garlic powder & onion powder – Essential seasonings for bold flavor.
• Ground cumin, cayenne pepper, and paprika – Adds warmth, spice, and smoky depth. You can’t have Southwest flavors without them!
• Dried oregano – A touch of earthiness to balance the flavors.
• Shredded cheese – Mozzarella, manchego, gouda, or a Mexican-blend all work well.
• Egg roll wrappers – They fry up golden and crispy, creating the perfect crunchy shell for the flavorful Southwest filling.
• Salt – Enhances all the flavors.
• Water – Used to seal the egg roll wrappers before frying.

Ingredients For Avocado Crema

• Avocado – The star of the show! Adds creamy richness and a buttery texture.
• Mexican crema – Gives the crema a smooth, tangy flavor. Sour cream or Greek yogurt can be used as substitutes.
• Fresh cilantro – Adds a bright, herby kick. If you’re not a fan, you can leave it out.
• Jalapeño – Use fresh for a bolder heat or canned for a milder, slightly tangy flavor. Adjust to your spice preference!
• Milk – I prefer whole milk for extra creaminess, but low-fat or even a splash of lime juice can work as a thinner.
• Salt – Enhances all the flavors, making each bite pop.

Serving Suggestions

These homemade egg rolls are great with Mexican and Tex-Mex dishes like my chicken taco soup, Buffalo chicken tacos, or my delicious taco bowls. To keep with the Southwest vibe, you can also try my southwestern taco skillet. Also, don’t forget that fresh and delicious beer margarita to wash it all down.

How to Make Southwest Egg Rolls

• Cook the onions and peppers. Warm the vegetable oil in a pan over medium heat. Add the onions and cook for 4 to 5 minutes or until softened. Add the bell peppers and cook for 4 minutes.
• Add the chicken, corn, and beans. Add the ground chicken and cook until lightly browned. Add the canned corn and beans. Mix to combine and let everything cook for a few minutes.
• Seasoning. Add the garlic powder, onion powder, cumin, paprika, oregano, and cayenne pepper. Stir and season with salt to taste. Remove the filling from the heat and set it aside to cool.
• Fold the egg rolls. Extend an egg roll wrapper on a flat surface. Add 2 tablespoons of filling and 1/2 tablespoon of cheese along one side, leaving a 1″ edge. Wrap the left and right sides inward. Grab the 1″ edge and fold it over the filling, tucking it in as you roll the egg roll. Moisten the end with water to seal the egg roll. Repeat this for all the wrappers and filling.
• Prepare the tray. Preheat the oven to 425˚F. Place the egg rolls on a foil-lined baking sheet, leaving at least 1″ between each egg roll. Brush them with vegetable oil.
• Bake. Pop the tray into the oven and bake for 10 minutes. Flip the egg rolls over, brush them with more vegetable oil, bake for 5 minutes, and flip them over again. Repeat this until golden and crunchy on all sides. The total baking time should be around 15 to 20 minutes.
• Make the dressing. In the meantime, add the avocado, crema, cilantro, jalapeño, and milk to the blender. Process it until you get a smooth mixture. Adjust the consistency by adding more milk as needed. Season with salt to taste. Pour it into a small bowl and set it aside.
• Serve. Remove the egg rolls from the oven and serve them with the avocado dressing on the side.

How to Store & Reheat Leftovers

• To store, once fully cooled, refrigerate the egg rolls in an airtight container for up to 4 days.
• To reheat, pop them into the microwave for up to a minute or until warm. If you’d like them to be crispy, preheat the oven to 350˚F and bake them for 6 minutes, flipping them halfway through the cooking time.
• To freeze, assemble the egg rolls, but don’t bake them. Place them on a baking tray and freeze for an hour. Then, transfer them to freezer-friendly bags or containers and keep them in the freezer for up to 3 months. Don’t thaw them before baking. Pop them into the oven straight from the freezer and cook as usual, only adding 4 to 6 minutes of cooking time or until golden and crispy.

More Easy Appetizers

• Sesame Cucumber Salad
• Mediterranean White Bean Salad
• Crispy Air Fryer Fish Cakes Recipe
• Roasted Artichokes
• Crispy Lemon Pepper Wings