Name: Southwestern Egg Rolls Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12
Ingredients: ½ pound boneless, skinless chicken breast; 1 tablespoon taco seasoning, click link for my homemade recipe; 1 teaspoon olive oil; 1 tablespoon olive oil; ¼ cup red onion, minced; ¼ cup red bell peppers, minced; ¼ cup jalapeno peppers, minced; ¼ cup frozen chopped spinach, thawed and drained; ½ cup black beans, drained and rinsed from a can; ½ cup corn kernels, drained and rinsed from a can; 1 tablespoon fresh chopped cilantro; 2 tablespoons taco seasoning, click link for my homemade recipe; 2 cups pepper jack cheese, shredded; 12 six-inch flour tortillas; 1 cup avocado ranch dressing, optional – for dipping

Crispy on the outside, bursting with bold Southwestern flavors on the inside—these egg rolls are a game-changer. They’re packed with tender chicken, melty pepper jack cheese, and a mix of black beans, corn, and peppers, all wrapped in a golden, crunchy shell. Whether you air fry, bake, or pan fry them, they come out perfectly crispy every time. And the best part? That creamy avocado ranch dip takes them to another level. These are the kind of appetizers that disappear fast, so you might want to make a double batch!

A memory wrapped in crispy goodness

The first time I made these Southwestern egg rolls, I was hosting a casual game night with friends. I wanted something easy to eat, loaded with flavor, and, most importantly, crispy. I had tried restaurant versions before, but they always felt a little too greasy. So, I set out to make my own. I remember standing over the stove, slightly skeptical as I flipped my first batch in the air fryer. When I pulled them out—golden, crunchy, and smelling like cheesy, spicy heaven—I knew I had struck gold.

I plated them up, added a bowl of avocado ranch in the center, and brought them to the table. Before I could even grab one for myself, they were nearly gone. “Wait, I need to try my own creation!” I laughed as I snatched the last half. That first bite was magic—the crunch, the gooey cheese, the slight kick from the jalapeño—it was everything I had hoped for. Now, these egg rolls are a game-night staple, and I have yet to hear a single complaint.

The flavors of the Southwest in every bite

Southwestern cuisine is all about bold flavors, fresh ingredients, and just the right amount of spice. These egg rolls are inspired by the flavors of Tex-Mex cooking, blending smoky taco-seasoned chicken with classic ingredients like black beans, corn, and jalapeños. While egg rolls are traditionally associated with Asian cuisine, this version takes a fun fusion approach, wrapping up all those vibrant Southwestern flavors in a crispy shell.

Let’s talk ingredients: fresh, flavorful, and flexible

Chicken: The heart of the filling, seasoned with taco spices for a punch of flavor. If you’re short on time, shredded rotisserie chicken works beautifully. Want a vegetarian version? Swap it for sautéed mushrooms or crumbled tofu.
Red onion, bell peppers, and jalapeños: These add a mix of sweetness and spice. If you want extra heat, keep the jalapeño seeds. Prefer it milder? Swap jalapeños for green chilies.
Black beans and corn: These bring texture, earthiness, and a hint of natural sweetness. If you prefer, pinto beans or kidney beans work too. Fresh corn is great in the summer, but canned or frozen makes this dish easy year-round.
Spinach: A sneaky way to add some greens! It blends right in, adding a bit of color and nutrients. If you’re out of spinach, try finely chopped kale or even zucchini.
Pepper jack cheese: Melty, spicy, and totally irresistible. Monterey Jack or cheddar will work in a pinch, but I love the little kick from pepper jack.
Tortillas: Flour tortillas give you that signature crispiness. Corn tortillas tend to crack, so stick with flour for the best results.

Must-have kitchen tools (and what you can use instead)

A good skillet: For cooking the chicken and sautéing the veggies. If you don’t have one, a large saucepan works too.
Tongs or a spatula: Essential for flipping the chicken and handling hot egg rolls.
Air fryer, oven, or frying pan: Depending on how you choose to cook your egg rolls. If you love crispiness with minimal oil, the air fryer is your best friend.
Paper towels and a wire rack: If frying, these help drain excess oil while keeping the egg rolls crispy.

Step-by-step: making the perfect southwestern egg rolls

Cook the chicken

Start by pounding your chicken to about ½ inch thick. This helps it cook evenly and stay juicy. Rub it with taco seasoning, then sear it in a skillet over medium-high heat for about 4-5 minutes per side. Once cooked through (165°F inside), let it rest before chopping it into small pieces.

Sauté the veggies

In the same skillet, heat a little olive oil and toss in the red onion, bell peppers, and jalapeños. Let them cook for about 4 minutes until they soften. Stir in the spinach, black beans, corn, and the chopped chicken. Sprinkle in more taco seasoning and give everything a good stir. Finally, turn off the heat and mix in the shredded cheese.

Assemble the egg rolls

Warm up your tortillas in the microwave for about 1 minute to make them more pliable. Spoon about ½ cup of filling into the center of each tortilla, fold in the edges, then roll it up tightly like a burrito.

Choose your cooking method

Air fryer: Place egg rolls seam-side down in the air fryer basket, spray with cooking spray, and cook at 400°F for 4-5 minutes per side.
Oven: Bake at 425°F for 6-7 minutes per side until golden brown. Use the convection setting if you have one.
Pan fry: Heat about ½ inch of oil in a skillet. Fry egg rolls in batches for 2-3 minutes per side until crispy and golden brown. Let them drain on a wire rack with paper towels underneath.

Variations and fun twists

Vegetarian version: Skip the chicken and add sautéed mushrooms or extra beans.
Low-carb option: Use low-carb tortillas or wrap the filling in lettuce leaves instead.
Extra spicy: Add a dash of hot sauce or swap pepper jack for habanero cheese.
Breakfast twist: Swap chicken for scrambled eggs and add crispy bacon for a morning-friendly version.
Cheesy overload: Mix in some cream cheese with the filling for extra creaminess.

How to serve these crispy delights

Slice them in half and arrange them on a platter with a bowl of avocado ranch or sour cream. For extra flair, sprinkle chopped cilantro on top and serve with lime wedges. These egg rolls pair well with fresh guacamole, salsa, or a side of Mexican rice.

What to sip alongside

If you’re feeling festive, a classic margarita or a cold Mexican lager complements these flavors perfectly. Want something non-alcoholic? A chilled glass of horchata or a zesty lime soda is just as refreshing.

Storing and reheating tips

These egg rolls stay crispy for about 3 days in the fridge. To reheat, pop them in the air fryer at 375°F for 3-4 minutes, or bake them in a 400°F oven for 5-6 minutes. Avoid microwaving unless you don’t mind a softer texture.

Adjusting for different servings

This recipe makes 12 egg rolls, but you can easily halve or double it. If doubling, be sure to cook the chicken in batches so it sears properly.

Troubleshooting: what could go wrong?

Egg rolls unrolling? Make sure you roll them tightly and place them seam-side down while cooking.
Too greasy? If pan frying, don’t overcrowd the pan and always drain on a wire rack.
Not crispy enough? Use the air fryer or bake at a high temp for the best crunch.