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Southwestern Egg Rolls

This recipe was inspired by Chili's classic appetizer, but with a lot more veggies and spice. These rolls can be served as either an appetizer or a main entree.

By Michelle••AppetizersMain Dishes
Southwestern Egg Rolls
Prep Time10 min
Cook Time30 min
Servings5 people

Ingredients

  • 1/2 cup red bell pepper (diced)
  • 1/2 cup onion (diced)
  • 1 tbsp olive oil
  • 1 cup cooked chicken breast (diced)
  • 1 can black beans (drained)
  • 10.8 oz frozen corn
  • 10 oz frozen spinach
  • 1 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/2 cup mexican cheese (shredded)
  • 10 tortillas soft taco flour tortillas (approx. 8 in)
  • 1/4 cup vegetable oil (for frying)

Instructions

  1. 1Heat the olive oil in pan over medium heat. Add the bell pepper and onion and cook until tender.
  2. 2Cook corn and spinach according to package directions.
  3. 3Add the chicken, beans, corn, spinach, and spices. Stir and cook for approximately 5 minutes.
  4. 4Remove from heat and stir in cheese.
  5. 5Warm tortillas in the microwave for 30 seconds so they are easier to fold.
  6. 6In a large fry pan, heat the vegetable oil.
  7. 7Fill the tortillas with the mixture and roll them tightly. If using a deep fryer, secure with toothpicks.
  8. 8Once oil is hot, fry the rolls until golden brown.
  9. 9Let cool and then slice at a diagonal for serving. Serve with ranch dressing.

I love anything “Tex-Mex” because of the bold and spicy flavors. This recipe was inspired by Chili’s classic appetizer, but with added veggies and spice.  These rolls can be served as either an appetizer or a main entree.

Add onions and pepper to your pan with a splash of olive oil.  Cook over medium heat for just a few minutes so they aren’t too crunchy.

Once the veggies are to your liking, add the spinach, corn, beans, chicken, and spices.

I love spicy food, so I add a lot of hot sauce and additional cayenne pepper!

Let the mixture cook for a few minutes to allow the flavors to blend together.

After about 5 minutes, remove from heat and stir in the cheese.  The cheese makes the mixture very creamy – it’s hard to resist eating it right out of the pan at this point!

Spoon the mixture into your tortillas – trying not to overfill them.  I usually end up with a mess because I add too much of the filling to the tortillas – so just be careful! Roll the tortillas tight.

I prefer to pan fry the rolls with a little bit of vegetable oil, but you can also use a deep fryer.  I’ve tried it both ways, and I just don’t think deep frying them adds enough to pull out the fryer and clean up the mess.  If you do use a deep fryer, use toothpicks to hold the rolls together.

If you pan fry the rolls, make sure you rotate them to ensure all sides are crispy.

Once the rolls are cooked, allow them to cool for a few minutes and then slice on a diagonal.  I enjoy eating them with avocado-ranch dressing and more hot sauce. Enjoy!