Crispy Southwest Egg Rolls (Baked or Fried)

Name: Crispy Southwest Egg Roll Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 15 Egg roll wrappers; 1 (boneless, skinless) chicken breast (diced (about 1.5 cups)); 1 tablespoon avocado oil ((only if baking)); 2 cups peanut oil ((only if deep frying)); 1/2 cup black beans; 1/2 (15 ounce can) diced tomatoes; 4 ounces diced green chilies; 1/2 teaspoon ground cumin; 1/2 teaspoon ground black pepper; 1 teaspoon salt; 1/4 (medium) onion (diced); 1 garlic clove (minced); 1 jalapeño (diced); 1/2 cup corn; 1/2 cup brown rice ((cooked)); 1/2 cup queso fresco; 1 tablespoon bacon fat ((substitute butter or lard))

By Danielle on March 30, 2020, Updated January 3, 2022 37 Comments

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These Southwest Egg Rolls are stuffed with chicken, rice, black beans, tomatoes, chilies cheese and corn and either baked or fried until crispy on the outside and warm and gooey on the inside. They are the perfect appetizer!

This recipe was originally published in July 2017. It has been updated for content and photos. For a good laugh, scroll down below the recipe card to check out the old photos!

I used to love the Southwest Egg Rolls they served at Chili's. There I said it...now it's out there. Now I haven't been to a Chili's in over 10 years, but I still remember those Southwest Egg Rolls.

I don't claim that this recipe is a copycat, it most definitely is not. However, it was certainly inspired by those Chili's egg rolls.

Stuffed with tender, juicy chicken, beans, rice, cheese and other seasonings, these Southwest Egg Rolls are easy to make and the perfect make-ahead appetizer for a party, or even a busy weeknight. I have been known to eat them by themselves for dinner.

Serve them alongside these Crawfish Egg Rolls, Corn Fritters, this Baked Brie and these Beef Empanadas for the perfect fun party menu!

The Ingredients

Normally I typically recommend using chicken thighs as I believe they have a better flavor and are more tender and juicy. However, for this recipe we use diced boneless, skinless chicken breast.

Queso Fresco is also used. It is a salty, crumbly Mexican style cheese that can typically be found with other cheeses. If you can't see to get your hand on it, a mild feta cheese can be substituted.

Step by Step Instructions

**To save time, the egg roll filling and/or egg rolls can be made in advance.

Heat the bacon fat in a skillet over medium-high heat and add the diced chicken, browning it on all sides.

Add the onion, garlic and jalapeno and cook until soft, about 2-3 minutes.

Then add the remaining ingredients, except the brown rice and queso fresco, and cook until all the moisture has evaporated.

Remove from heat and stir in the brown rice and queso fresco.

How to Wrap Egg Rolls

Place 2 tablespoons of the mixture on an egg roll wrapper and wrap (see step by step instructions below).

Fold up bottom corner and tuck underneath the filling (gently):

Fold one side over:

Then the other:

Gently roll upward, leaving just the corner exposed:

Dampen the top corner with water and finish wrapping. The water will help the wrapper stick together so it won't come unrolled.

Place on a baking sheet lined with parchment paper.

How to Bake Egg Rolls

Preheat oven to 425F. Place the egg rolls on a parchment paper lined baking sheet and brush them with avocado oil.

Bake them for 10-15 minutes, flipping halfway through, until they are golden brown.

How to Fry Egg Rolls

Heat the peanut oil in a dutch oven or other heavy bottomed pot (this dutch oven from Lodge is awesome and very affordable) to 350 degrees (affiliate link). Add 5 egg rolls to the pot and fry, turning occasionally, until all sides are golden brown (about 3-5 minutes).

Drain them on a wire rack over a baking sheet lined with paper towels (helps keep the mess to a minimum).

Keep them warm in a 200 degree oven while cooking the remaining egg rolls.

Serving Options

Serve it with this Creamy Avocado Dip or this Creamy Chipotle Dip;
Dip in in salsa - this Fresh Tomato Salsa or this Spicy Salsa are both great options;
This Harissa Yogurt Dip from the Corn Fritter recipe is just incredible;
Queso Dip - need I say more??

Expert Tips

Add and additional jalapeno or a diced habanero if you want to add more heat to these egg rolls;
Substitute white rice for brown rice if desired;
Substitute pinto beans for the black beans if desired;
Substitute feta cheese for the Cotija cheese if you can't find it;
Use a thermometer like this Thermapen to make sure the oil stays at 350F degrees (affiliate link).

If you would like, you can even make the entire batch of egg rolls the day before. They will keep in the fridge just fine for an even BIGGER time saver! Just roll them up per the instructions below, then place them in a covered container overnight, until you are ready to make them.

How to Freeze Egg Rolls

Place the rolled egg rolls directly on a baking sheet and place in the freezer for 3 hours, or until frozen. Store them in an airtight container with parchment or wax paper between them to avoid sticking.

They can be cooked directly from frozen, just add an additional 5-10 minutes to the cook time.

How to Reheat Egg Rolls So They Are Crispy

I always recommend reheating leftover egg rolls in the oven to give them some of that crispness back. Whether or not you baked or fried them from the start, reheat them in a 375F oven for about 5-10 minutes, until they are warmed through and crispy on the outside.

More Southwest/Mexican Inspired Recipes

Did you make these Southwest Egg Rolls? Rate the recipe and leave a comment below to let me know what you think!

Check out this oldie!

Crispy Southwest Egg Rolls (Baked or Fried)

The Ingredients