Southwest Egg Rolls Recipe
If there’s one appetizer that always disappears first at a gathering, it’s these crispy, golden Southwest egg rolls. They’re the ultimate finger food: perfectly crunchy on the outside, loaded with bold, zesty flavors on the inside, and paired with a tangy lime crema that takes them over the top. I first made these for a game night with friends, and they’ve been a staple ever since. Something about the fusion of smoky spices, fresh veggies, and creamy cheese wrapped in a crunchy shell makes them totally irresistible. Whether you’re looking for a party pleaser, a fun dinner, or a creative way to use up leftover chicken, this recipe has you covered.
I still remember the first time I made these. I’d been craving the Southwest egg rolls I used to order at a local restaurant, but I wanted a homemade version with even more flavor. As I assembled the ingredients—crunchy corn, hearty black beans, melty cheddar—I knew this was going to be something special. The smell of the spices blooming as I mixed everything together filled my kitchen, and when those egg rolls hit the hot oil and turned golden brown, I couldn’t resist sneaking one right away. The crunch was so satisfying, and the filling was perfectly seasoned. Let’s just say the lime crema didn’t last long that night!
Where do Southwest egg rolls come from?
Southwest egg rolls are a fun twist on traditional egg rolls, inspired by the bold flavors of Tex-Mex cuisine. While classic egg rolls have roots in Chinese cooking, this version swaps out cabbage and pork for a filling packed with Southwestern staples like black beans, corn, and chili spices. They’ve become a popular appetizer in restaurants across the U.S., especially as a shareable snack. Over time, home cooks have embraced them, adding personal touches like extra veggies, creative dips, and even baking or air-frying them as alternatives to frying.
What makes these ingredients shine?
- Cooked chicken: This adds heartiness and protein to the filling. Shredded rotisserie chicken works great, but you can also use leftover grilled or baked chicken. If you’re vegetarian, try substituting diced mushrooms or plant-based chicken alternatives.
- Corn: Corn brings a pop of sweetness that balances the spices. Fresh, frozen, or canned all work; just make sure to drain and rinse canned corn thoroughly.
- Black beans: Black beans add a creamy, earthy texture. If you don’t have them, pinto beans make a great substitute.
- Cheddar cheese: Melty cheese ties the filling together. For extra kick, you could try pepper jack or a Mexican cheese blend instead.
- Red onion and red bell pepper: These provide crunch and a touch of sweetness. Dice them finely so they blend well into the filling.
- Cilantro: A handful of fresh cilantro brightens up the flavor. Not a fan? Swap it for fresh parsley or green onions.
- Spices and lime juice: The blend of chili powder, cumin, smoked paprika, and lime juice gives the filling that signature smoky, zesty taste. If you like extra heat, toss in some cayenne or chipotle powder.
- Egg roll wrappers: These are essential for that perfectly crispy shell. If you’re gluten-free, rice paper wraps can work, though they’ll have a different texture.
- Vegetable oil: A neutral oil like canola or peanut is perfect for frying because of its high smoke point.

What kitchen tools do you need?
A few tools make the process easier, but don’t worry if you don’t have everything. A large mixing bowl is essential for combining the filling ingredients, and a sharp knife or food processor will help with all the chopping. For frying, you’ll need a deep, heavy-bottomed pot or a Dutch oven. A kitchen thermometer is helpful to ensure the oil reaches and stays at 365°F—too cool, and the rolls will absorb oil; too hot, and they’ll burn. If you don’t have one, drop a small piece of a wrapper into the oil; it should sizzle and float to the top immediately. Lastly, have a wire rack and baking sheet ready for draining the egg rolls after frying.
Step-by-step: Let’s roll (literally)!
- Start by making the filling. In a large bowl, combine the cooked chicken, corn, black beans, shredded cheddar, red onion, red bell pepper, cilantro, minced jalapeno, lime juice, and all the spices. Mix everything together until evenly coated. The smell of the spices and lime juice should already have your mouth watering!
- Grab your egg roll wrappers and set up a rolling station. Place a wrapper on a flat surface with one corner pointing toward you, like a diamond shape. Add about ⅓ cup of the filling near the center. Fold the bottom corner up over the filling, then fold in the sides like you’re wrapping a burrito. Roll it up tightly, brushing the top corner with water to seal it closed.
- Heat your oil to 365°F in a heavy pot. If you’re frying for the first time, don’t worry—it’s simpler than it seems! Just work in batches to avoid overcrowding the pot. Gently place a few egg rolls into the hot oil, and fry for 3-4 minutes, turning occasionally, until golden brown. Use a slotted spoon to transfer them to a wire rack to drain.
- Whip up the lime crema. In a small bowl, whisk together Mexican crema (or sour cream), lime juice, lime zest, and chili lime seasoning. It’s zesty, creamy, and the perfect cool counterpart to the spicy egg rolls.

Fun ways to mix it up!
- Baked version: Brush the egg rolls lightly with oil, place them on a baking sheet, and bake at 400°F for about 15-20 minutes, flipping halfway through.
- Air-fried version: Spray the egg rolls with cooking spray and air fry at 375°F for 10-12 minutes. They’ll be just as crispy without the mess of frying.
- Vegetarian option: Swap the chicken for diced mushrooms, tofu, or even extra black beans and veggies.
- Seasonal twists: In the summer, add fresh diced tomatoes or roasted zucchini. In the fall, try roasted butternut squash or sweet potatoes for a cozy spin.
- Spicier version: Double the jalapeno or mix in chipotle peppers in adobo sauce for a smoky, spicy kick.
How to serve and impress your guests
Pile the egg rolls onto a platter, and garnish with fresh cilantro or lime wedges for a pop of color. For dipping, serve the lime crema in a small bowl on the side—or drizzle it over the top for a fancy touch. These pair beautifully with a fresh green salad, Mexican rice, or even a simple guacamole on the side. If you’re hosting a party, keep them warm in a 200°F oven until ready to serve.
Drinks that pair perfectly
A chilled margarita or mojito is always a hit with Southwest flavors. If you prefer non-alcoholic options, try a sparkling limeade or iced hibiscus tea. For beer lovers, a light Mexican lager like Modelo or Pacifico balances the richness of the egg rolls.
Storing and reheating leftovers
If you’re lucky enough to have extras, store them in an airtight container in the fridge for up to 3 days. Reheat them in an oven or air fryer at 375°F for about 5-7 minutes to crisp them up again. Avoid the microwave—it’ll make them soggy. The lime crema will keep in the fridge for 2-3 days in a sealed container.
Scaling the recipe up or down
This recipe makes about 20 egg rolls, but it’s easy to adjust. For smaller gatherings, halve the filling ingredients. If you’re feeding a crowd, double the recipe and enlist some helpers to assemble the egg rolls—it’s a fun group activity!
Troubleshooting tips
If your egg rolls are opening while frying, double-check that you’ve sealed the wrappers with water. If the oil gets too cool, they’ll absorb more oil and become greasy—let the oil heat back up between batches. And don’t overcrowd the pot; it lowers the oil temperature too much.
Ready to give these a try?
I can’t wait for you to experience these Southwest egg rolls in all their crispy, zesty glory. They’re easy to make, endlessly customizable, and so satisfying. Whether you’re serving them as an appetizer, snack, or even a main dish, they’re bound to become a favorite. Don’t be surprised if your guests beg for the recipe—just point them here!

FAQs
1. Can I make these ahead of time?
Absolutely! Assemble the egg rolls, then store them uncooked in the fridge for up to 24 hours. Fry them just before serving for maximum crispiness.
2. Can I freeze the egg rolls?
Yes, you can freeze them uncooked. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Fry directly from frozen, adding an extra minute or two to the cooking time.
3. What’s the best substitute for egg roll wrappers?
Spring roll wrappers or rice paper can work, but the texture will be slightly different. Avoid tortillas—they won’t crisp up the same way.
4. How can I make them less spicy?
Skip the jalapeno and use mild chili powder. You can also serve them with a sweeter dip, like a mango salsa.
5. What can I use instead of lime crema?
Plain sour cream, guacamole, or even ranch dressing work as great alternatives!

Southwest Egg Rolls Recipe
Crispy Southwest egg rolls packed with chicken, black beans, corn, and bold spices, served with a zesty lime crema.
- Total Time: 45 minutes
- Yield: 20 1x
Ingredients
For the Egg Rolls:
- 2 cups chopped cooked chicken
- 1 can 15 ounces corn, drained and rinsed
- 1 can 15 ounces black beans, drained and rinsed
- 1½ cups shredded cheddar cheese
- ½ cup finely diced red onion
- ½ cup finely diced red bell pepper
- ¼ cup chopped cilantro
- 1 jalapeno minced (optional)
- 3 tablespoons freshly squeezed lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 20 egg roll wrappers
- Vegetable oil for frying
For the Lime Crema (double if you like a lot of dip!):
- ½ cup Mexican crema or sour cream
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon lime zest
- ½ teaspoon chili lime seasoning – I use either TraderJoe’s Chile Lime Seasoning or Tajin
Instructions
- Start by making the filling. In a large bowl, combine the cooked chicken, corn, black beans, shredded cheddar, red onion, red bell pepper, cilantro, minced jalapeno, lime juice, and all the spices. Mix everything together until evenly coated. The smell of the spices and lime juice should already have your mouth watering!
- Grab your egg roll wrappers and set up a rolling station. Place a wrapper on a flat surface with one corner pointing toward you, like a diamond shape. Add about ⅓ cup of the filling near the center. Fold the bottom corner up over the filling, then fold in the sides like you’re wrapping a burrito. Roll it up tightly, brushing the top corner with water to seal it closed.
- Heat your oil to 365°F in a heavy pot. If you’re frying for the first time, don’t worry—it’s simpler than it seems! Just work in batches to avoid overcrowding the pot. Gently place a few egg rolls into the hot oil, and fry for 3-4 minutes, turning occasionally, until golden brown. Use a slotted spoon to transfer them to a wire rack to drain.
- Whip up the lime crema. In a small bowl, whisk together Mexican crema (or sour cream), lime juice, lime zest, and chili lime seasoning. It’s zesty, creamy, and the perfect cool counterpart to the spicy egg rolls.
Notes
How to serve and impress your guests
Pile the egg rolls onto a platter, and garnish with fresh cilantro or lime wedges for a pop of color. For dipping, serve the lime crema in a small bowl on the side—or drizzle it over the top for a fancy touch. These pair beautifully with a fresh green salad, Mexican rice, or even a simple guacamole on the side. If you’re hosting a party, keep them warm in a 200°F oven until ready to serve.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Lunch