Southwest Egg Rolls
My super crunchy Southwest egg rolls are filled with perfectly spiced chicken, hearty beans, and plenty of melty cheese. I like to dip them in creamy avocado ranch or queso blanco for the perfect appetizer.

Egg rolls are life.
Can we just all agree that there's nothing better than a perfectly cooked egg roll? They are crunchy on the outside and filled with all my favorite goodies.
Obsessed like I am? Also, try our avocado , philly cheesesteak, and Cheeseburger Egg Rolls.
These Southwest Egg Rolls have seasoned chicken, hearty beans, and plenty of melty cheese.
Bonus: The filling also tastes wonderful in burrito bowls, wraps, and quesadillas. We love serving them with our carne asada fries too.

Level Up Taco Night with These Southwest Egg Rolls
We always order them to share when dining out at Chilis or the Cheesecake Factory.
Making them at home is even better because you can customize the ingredients to your family's taste.
This copycat recipe is perfect as an appetizer or main dish.
We also love making them for game day!
Why I Love These Eggrolls
- Super Crispy: Deep frying these makes them ultra crunchy.
- Flavorful: Seasoned chicken, spicy jalapeno, and veggies make these anything but bland.
- Dip: Dip makes everything better, and this creamy ranch takes these over the top.
Ingredient Notes and Shopping Tips

Corn Tip
Two ears of corn=about the 1 cup called for in this recipe.
- Corn: Fresh grilled corn is amazing if it's in season.
- Out of the season: Use Mexciorn or frozen roasted corn for a fun twist.
- Bell Pepper: I like using red bell peppers to add a pop of color. Bonus: Red peppers have a sweeter flavor, too.
- Black Beans: You can also use pinto beans.
- Rinse Canned Beans: Rinse in a pasta strainer before using it to remove the salty brine, which can make them seem a bit slimy.
- Jalapeno: Remove the seeds/membranes if you prefer a milder flavor.
- Drained diced green chiles are also a good option if you dislike spice.
- Shredded Cheese: If possible, shred your own cheese. Pre-shredded cheese often contains fillers like cornstarch that can interfere with melting.
- Pepperjack would be a good way to spice things up.
- Cooked Chicken: Rotisserie chicken would work great here, too.
- Egg Roll Wrappers: Look for egg roll wrappers in the produce section near the tofu.
- Oil: I used vegetable oil for frying. Any neutral oil like canola or peanut oil works well for frying.
- Avoid olive oil as it has a low smoke point.
- If you can't find egg roll wrappers, you can use tortillas instead.
Egg ROll Tip
Be sure to keep them in the package until ready to use, as they dry out quickly, which can lead to cracks.
Fun Variations
- Mix Up the Meat: Use ground beef, steak, or even pork carnitas instead.
- Make It Vegetarian: You can simply leave out the chicken. You could also use veggie crumbles, vegan chorizo, or veggie "chicken".
- Spice It Up: Add an extra jalapeno, pepper jack cheese, and then top off with a generous amount of Tapatio hot sauce.
- Dip: Dip in salsa, chile con queso, sour cream, or guacamole instead.

❓FAQS❓
Yes, you can, but they may not get as crunchy.
Bake at 425 degrees for 15-20 minutes.
I suggest spraying both sides with nonstick cooking spray and flipping once.
Yes!! Air fry at 400 degrees for 5 minutes per side.
Yes, but only the filling. Prepare the filling or the egg rolls up to 1 day in advance.
Bring to room temperature for 15-20 minutes, and then fry just before you're ready to serve them.
Be sure your oil the right temperature. If the temperature is too long they can absorb too much oil and become greasy.
Also, avoid overcrowding the pan which can lower the oil temperature.
Finally, drain on paper towels before serving.
Leftovers
How Long Do They Last?
Store leftovers in the fridge for up to 3 days. The avocado dressing will also last around 3 days.
How Do I Reheat Them?
Oven
Reheat at 425 degrees for 5-7 minutes.
Air Fryer:
Reheat at 400 degrees for 3-4 minutes.
Avoid using the microwave, which can make them soggy.
To reheat from frozen:
Thaw overnight in the fridge.
Do not fry straight from the freezer as ice crystals can cause the oil to splatter.
Can I Freeze Them?
I suggest freezing before cooking so the outer layer doesn't become soggy.
Follow the recipe as written. Freeze right before frying.
️Krystle's Tips️
- Don't Overfill: Fill egg rolls only about ½ of the way full. If you overfill them, they will be harder to roll and may even explode when frying.
- Rolling Tips: Easily roll egg rolls by laying out the wrappers so they are shaped like a diamond with the points pointing down. Fill. Then, fold each corner up like the flap of an envelope. Finally, seal the edges with water.
- Don't overcrowd the pan. Overcrowding can lower the oil's temperature, leading to a soggy egg roll. Fry no more than 3-4 at a time.
- Use a Deep Fry Thermometer: This helps you ensure the oil stays at the correct temperature. Be sure to bring it back up to temp back up in between batches.
- Keep Warm: Keep egg rolls warm in a 250-degree F oven while you fry the remaining batches.
Deep Frying Tip
If the oil is too hot, the outside may burn without heating up the filling. If the oil is too cold they may absorb too much oil and become greasy.

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📖 Recipe

Crunchy Southwest Egg Rolls
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Ingredients
For the Eggrolls
- 1 Bell Pepper Diced
- 1 Cup Corn
- 1 Cup Black Beans
- ¼ Cup Green Onions Sliced
- 1 Jalapeno Pepper Seeded and Diced
- 2 Cups Mexican Shredded Cheese
- 1 ½ Cups Cooked Chicken
- 2 teaspoons Chili Powder
- ½ teaspoon Cumin
- Salt/Pepper to taste
- 1 Package Egg Roll Wrappers
- Vegetable Oil For Frying
For the Avocado Ranch
- 1 Cup Ranch Dressing
- ½ Avocado
Instructions
For the Egg Rolls
- In a large bowl, combine bell pepper, corn, beans,jalapeno, green onion, cheese, chicken, cumin, chili pepper, and salt/pepper.
- Fill each wrapper with ~2 tablespoons of filling. Seal with water. Freeze for 2-3 hours.
- In a large deep skillet, heat ~1 inch of oil. Fry eggrolls a few at a time. Fry for 3-5 minutes per side or until golden brown. Drain on paper towels.
For the Avocado Ranch
- In a blender, combine avocado and ranch. Serve with egg rolls and enjoy!
Notes
-
- Corn: Fresh grilled corn is amazing if it's in season. Two ears=about the 1 cup called for in this recipe.
- Bell Pepper: I like using red bell peppers to add a pop of color. Bonus: Red peppers have a sweeter flavor, too.
- Black Beans: Rinse in a pasta strainer before using it to remove the salty brine, which can make them seem a bit slimy.
- Jalapeno: Remove the seeds/membranes if you prefer a milder flavor.
- Shredded Cheese: If possible, shred your own cheese. Pre-shredded cheese often contains fillers like cornstarch that can interfere with melting.
- Egg Roll Wrappers: Look for egg roll wrappers in the produce section near the tofu.
- Don't Overfill: Fill egg rolls only about ½ of the way full.
- Rolling Tips: Easily roll egg rolls by laying out the wrappers so they are shaped like a diamond with the points pointing down. Fill. Then, fold each corner up like the flap of an envelope. Finally, seal the edges with water.
- Don't overcrowd the pan. Overcrowding can lower the oil's temperature, leading to a soggy egg roll. Fry no more than 3-4 at a time.
- Use a Deep Fry Thermometer: This helps you ensure the oil stays at the correct temperature. Be sure to bring it back up to temp in between batches.
- Keep Warm: Keep egg rolls warm in a 250-degree F oven while you fry the remaining batches.
Nutrition

I made these Southwest Egg Rolls for a family gathering, and they were a huge hit! The crispy shell paired with the flavorful filling was just perfect.
this was such an easy and delicious appetizer! I always order this at restaurants, but now I can make it at home! Thank you so much!
WOW these southwest eggrolls are amazing! I used red bell pepper and Mexicorn. Otherwise did not change a thing!
I love ordering these when I go out to eat and it's an option. The fact I can make these at home and have them whenever I want.
Southwest egg rolls looks delicious perfect breakfast idea.
This worked exactly as written, thanks!