Southwest Egg Rolls

Yum! Yum! Yum! These Southwest Egg Rolls are not the traditional egg rolls that you normally hear about. They are loaded with a Mexican blend of spices and stuffed with cheese, peppers, beans and corn rolled up in an egg roll. Although they are normally served as an appetizer, we usually will end up eating them as the main dish served with a veggie and Mexican Rice.

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Not only are these Southwest Egg Rolls delicious they also are freezer friendly. Meaning you can make them up ahead of time and freeze them for a later date. I normally make up a double or triple batch and freeze them. Just roll them up and place on a cookie sheet lined with parchment paper and freeze. When frozen, remove from cookie sheet and place in a plastic container and put them back into the freezer to use later.


Start with preparing all of the veggies by finely chopping the green onion, red pepper, spinach and jalapeno peppers.


Mix green onion, red pepper, spinach, jalapeno, corn, black beans, cumin, chipotle, salt, cayenne pepper and Monterey Jack cheese together in a large mixing bowl.


Take an egg roll and place about ¼ cup of the mixture on the egg roll and roll as directed on the package. Seal each egg roll with a little bit of water.

Deep Fat Fryer: Heat 1 quart of oil to about 350°. Place egg rolls, a few at a time, into the oil and cook for about 3 minutes turning ½ way through. Take out and drain on a paper towel or rack.

Air Fry: Preheat the air fryer according to directions. Place about 4 egg rolls into the basket and spritz with olive oil. Bake about 10 minutes on 400°. Turn over about ½ way through the frying process. Removed to a paper towel or rack.


How To Freeze: These are easy to freeze and will last up to 3 months in the freezer. Before cooking them, lay them out on top of parchment paper on a cookie sheet and stick them in the freezer. Once frozen solid, you then transfer them to a tupperware container with an air tight lid. I usually stack them in there and put parchment paper in between the layers. To cook frozen Southwest Egg Rolls, let them thaw for about a half and hour and cook as normal. You might need to add an extra minute to the cooking time.


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Southwest Egg Rolls

Ingredients

  1. 6 Tbs. green onion finely chopped

  2. 6 Tbs. red pepper finely chopped

  3. 6 Tbs. spinach chopped

  4. 3 Tbs. jalapeno perpper finely chopped

  5. 1 cup frozen corn

  6. 1 15 oz can black beans rinsed & drained

  7. 1 1/2 tsp. ground cumin

  8. 1 1/2 tsp. chipotle powder or chili powder

  9. 3/4 tsp. cayenne pepper

  10. 3 cups Monterey Jack Cheese shredded

  11. 1 pkg. eggrolls

  12. Ranch Dressing for dipping sauce

Instructions

Mix all the ingredients together in a large mixing bowl. Take an eggroll and place about ¼ cup of the mixture on the eggroll and roll as directed on the package. Seal each eggroll with a little bit of water.

Deep Fat Fryer:

Heat 1 quart of oil to about 350°. Place eggrolls, a few at a time, into the oil and cook for about 3 minutes turning ½ way through. Take out and drain on a paper towel or rack.

Air Fry:

Preheat the air fryer according to directions. Place about 4 eggrolls into the basket and spritz with olive oil. Bake about 10 minutes on 400°. Turn over about ½ way through the frying process. Removed to a paper towel or rack.

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