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Crispy Southwestern Egg Rolls: Easy Copycat Recipe

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These crispy southwestern egg rolls deliver that same satisfying crunch, that same creamy filling, and that same burst of flavor as the restaurant version, but with ingredients you can actually pronounce. You can make a whole batch for less than the cost of an appetizer platter.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup frozen corn, thawed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup cream cheese, softened
  • 1/2 cup finely diced red bell pepper
  • 1/4 cup finely diced red onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 12 egg roll wrappers
  • Vegetable oil for frying
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1 tablespoon chopped fresh cilantro
  • Salt to taste

Instructions

  1. Sauté the vegetables: Heat a tablespoon of oil in a large skillet over medium heat. Add the diced red bell pepper and red onion, and cook for about 3 minutes until they start to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Combine the filling: In a large mixing bowl, combine the shredded chicken, thawed corn, black beans, sautéed vegetables, shredded cheeses, softened cream cheese, and all the spices. Add the chopped cilantro and lime juice. Mix everything together until well combined. Taste and adjust seasoning if needed.
  3. Prepare the wrappers: Lay one egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond shape). Keep the remaining wrappers covered with a damp paper towel so they don’t dry out.
  4. Fill the wrappers: Place about 2-3 tablespoons of the filling in the center of the wrapper, forming a log shape. Don’t overfill.
  5. Roll the egg rolls: Fold the bottom corner up over the filling, tucking it snugly. Fold in the two side corners toward the center. Then roll the wrapper upward, sealing the top corner with a dab of water. Press gently to seal. Repeat with remaining wrappers and filling.
  6. Heat the oil: Pour about 2 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil to 350°F (175°C).
  7. Fry the egg rolls: Carefully place 3-4 egg rolls into the hot oil, seam side down. Fry for 2-3 minutes per side, turning once, until golden brown and crispy. Total frying time is about 4-6 minutes.
  8. Drain and rest: Use a slotted spoon to transfer the cooked egg rolls to a plate lined with paper towels. Let them drain for a minute or two before serving.
  9. Make the dipping sauce: While the egg rolls are resting, whisk together all the dipping sauce ingredients in a small bowl. Adjust lime juice and salt to taste.

Notes

Don’t skip sautéing the vegetables to prevent soggy egg rolls. Watch oil temperature to avoid burning or greasiness. Don’t overfill wrappers. Seal well with water. Work in batches of 3-4. For baking: brush with oil and bake at 400°F for 12-15 minutes, flipping halfway. For air fryer: spray with oil and cook at 375°F for 8-10 minutes, flipping halfway. Can be frozen uncooked for up to 3 months.

Nutrition

Keywords: southwestern egg rolls, copycat recipe, crispy egg rolls, chicken egg rolls, appetizer, game day food

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