Southwestern Egg Rolls Recipe -
Southwestern Egg Rolls Recipe
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Southwestern Egg Rolls
These delicious bites make an impressive brunch, dinner, or appetizer. See more
  • READY IN 4+ hrs

Southwestern Egg Rolls

Recipe by  

"These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    20 mins
  • COOK

    12 mins

    4 hrs 32 mins


  1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
  2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
  3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
  4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
  5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
  6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2009

I followed this recipe exactly, except I baked these at 450 degrees for 10 minutes instead of frying, and skipped the freezing part. I have also halved the cheese and doubled the spinach on some batches to make them a little healthier. Very good this way too. At others' suggestion, I served this with "Amy's Cilantro Cream Sauce" from this site. These were excellent and healthier than the original recipe. Very yummy!! Next time, I plan to add avocado to the rolls right before rolling. I think they'll be even better. :)

Most Helpful Critical Review
Apr 01, 2011

I'm only giving this three stars because though the filling is great, trying to roll them like an egg roll using trotillas is impossible. I think next time I'll try using egg roll wrapers or puff pastry.

Dec 02, 2010

Great recipe. Family acutally preferred the tortilla vs egg roll wrappers. If you want to serve the sauce a chain made famous for these egg rolls, mix: 1/4 cup smashed, fresh avocado (about half of an avocado), 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tbs buttermilk, 1 1/2 tsp white vinegar, 1/8 tsp salt, 1/8 tsp dried parsley, 1/8 tsp onion powder, dash dried dill weed, dash garlic powder, dash pepper. Let the flavors set up overnight prior to serving as it makes the sauce so much better. Enjoy!

Dec 16, 2003

Sweet fancy Moses these are yummy! I tripled the ingredients and placed the filling in egg roll wrappers and ended up with about 2 dozen rolls. I baked them and served them with another reviewer's tip on a dipping sauce-the sour cream and salsa mixture. These were incredible! I plan on making more this week and freezing them. One note about freezing these-par bake them prior to popping them in the freezer so the egg roll wrapper doesn't break down. I can't wait to make (and eat!) these again. Thanks for sharing such a great recipe!

Jan 25, 2004

Trust me on this -- make this recipe using eggroll wrappers instead of tortillas, roll them up eggroll style and fry them -- no need to freeze them. They are de-lish!! I usually leave out the spinach to make them like a nearby restaurant does. Yummy!!!

Sep 13, 2003

Wonderful recipe! I left out the spinach,since no one in the family likes it. We're cutting back on fat, so I baked them in the oven at 475 degrees for 15 minutes.They got crispy just like in a deep fat fryer. Served them with sour cream and guacamole! Thanks for sharing, Jackie!

Feb 12, 2004

I made this recipe for dinner tonight and I was extremely pleased with the results. I did, however, modify the recipe slightly. I sauteed the chicken breast with a little salt, pepper and garlic powder. I also used canned chopped green chiles instead of red bell pepper, cilantro instead of parsley and I added a couple squirts of lime juice to the filling toward the final stage of cooking. I used creamed spinach and doubled the amount. I decided to bake them at 425 for 15 minutes (sprayed with cooking spray) and they were crispy and delicious. I served them with cilantro cream sauce from this site. I will definitely make these again and again!

Jun 15, 2007

Wow! This is a great recipe that I fix about once a week. The only thing I changed was no freezing and I bake at 350 covered for 20 to 25 minutes, and I remove the foil after 15 minutes so the tortillas get crispy. I serve with Ranch dressing or SW ranch.


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  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 31.2 g
  • 48%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 575 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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