Description
These Southwest Egg Rolls are a flavorful and crispy appetizer filled with a vibrant mixture of black beans, corn, bell peppers, and spices, all wrapped in a golden egg roll wrapper and fried to perfection. Perfect for a party snack or a tasty side dish, they combine the zest of southwest flavors with a satisfying crunch.
Ingredients
Scale
Filling Ingredients
- 1 cup cooked black beans (drained and rinsed)
- 1 cup corn (drained, canned or frozen)
- 1 small red bell pepper (diced)
- 1 small green bell pepper (diced)
- 1/2 cup green onions (chopped)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt, to taste
Other Ingredients
- 1 package egg roll wrappers (about 12 wrappers)
- 1 cup shredded cheese (cheddar or pepper jack)
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Prepare the filling: In a large bowl, combine the black beans, corn, diced red and green bell peppers, chopped green onions, cumin, chili powder, garlic powder, and salt. Mix well until the ingredients are evenly blended to create the Southwest filling.
- Assemble the egg rolls: Lay one egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the filling in the center of the wrapper, then sprinkle a little shredded cheese on top of the filling.
- Roll the egg rolls: Fold the corner nearest you over the filling, then fold in the sides tightly to enclose the filling. Roll the wrapper away from you to form a tight cylinder. Seal the edges with a little water or use a toothpick or kitchen twine to hold them together. Repeat this process with the remaining wrappers and filling.
- Heat the oil: Pour enough oil into a frying pan or deep fryer to submerge at least half of the egg rolls. Heat the oil over medium heat until it reaches about 350°F (175°C), or until a small piece of wrapper sizzles when dropped in.
- Fry the egg rolls: Carefully add the egg rolls in batches to the hot oil, being careful not to overcrowd the pan. Fry each side for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to turn the egg rolls as needed for even cooking.
- Drain excess oil: Transfer the cooked egg rolls to a plate lined with paper towels to soak up any excess oil and keep them crisp.
- Serve: Serve the Southwest Egg Rolls warm with your favorite dipping sauces such as salsa, guacamole, or sour cream for a delicious appetizer or snack.
Notes
- For a vegetarian option, use cheese without animal rennet or omit the cheese altogether.
- You can bake the egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway, as a healthier alternative to frying.
- Use fresh or frozen corn depending on availability. Ensure frozen corn is thawed and drained well.
- Be careful when sealing the egg rolls to prevent filling leakage during frying.
- Make sure the oil is hot enough before frying to ensure crispiness and prevent the egg rolls from absorbing too much oil.
- Customize the filling by adding diced jalapeños or cilantro for extra heat and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern American
Nutrition
- Serving Size: 1 egg roll
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
Keywords: southwest egg rolls, black bean egg rolls, crispy egg rolls, vegetarian appetizer, southwestern appetizer, fried snacks
