Southwestern Egg Roll-just like a restaurant!
These delicious Southwestern egg rolls are fried to perfection and are filled with chicken, corn, chili, beans, spices and more! Serve with salsa, sour cream or guac.
These are not traditional Chinese egg rolls! In fact, this delicious filling is rolled up with flour tortillas. If you want extra southwest flares, you can take a dip in some homemade Chipotle Ranch.
Southwestern Egg Rolls
If you like egg rolls, you must try this Southwestern version! They are very crisp on the outside and full of crazy flavor inside.
They are not only delicious, but also easy to make. Also, if you don’t like fried foods, don’t worry. The oven “fried” them beautifully. There is no need to clean up the oil, there will be no splashes, no burns, and no stains in your area! !
They make great party appetizers or interesting dishes that the whole family will love. You can freeze them and put them in the oven when needed, or you can bake them and reheat leftovers the next day. The experience is here!
How to make southwest egg rolls
filling. You will start by making fillings. everything Is in one Pan. Yes, there is only one pan. Before you wrap the chicken and vegetables into the tortillas, you want to cook them so that the excess water evaporates without leaving a mess. Literally.
roll. Then, roll the filling into the tortilla. I mixed whole wheat and regular flour tortillas, and I can’t tell the difference between the two. I doubt your kids can do it too. Make sure that when you roll the eggs, they are tight and the ends are well stuffed and comfortable.
bake. There are two options for omelet:
- Add ½ cup of oil to the frying pan and fry.
- Spray or brush them with oil and bake them on a lined baking sheet until golden brown and crispy.
Both of these methods are good choices. The first one is definitely messier and fussy, but much faster. The second is more time-consuming, but it is also a “forget after setting” method. I personally like this method.
Serve. Serve the egg rolls with sour cream, your favorite salsa or some creamy guacamole. No matter how you serve them, these southwestern egg rolls are sure to be a huge hit. We can’t get enough of them!
When making these southwestern egg rolls, please keep these tips in mind…
- You can cook your own chicken breast for this, use leftover chicken, or even roast chicken meat.
- One way to prevent the fillings from oozing out during frying is to put them in the refrigerator for 30-40 minutes before frying.
Leftovers Can storage In an airtight container 3-4 days in the refrigerator.
You can also wrap each Mexican egg roll in plastic wrap and place them in the freezer Ziploc.Store them 1-2 months in the refrigerator.
Reheat They are in the oven or microwave.
For more egg roll recipes, please check:
Preparation time 20 minutes
20 minutes cooking time
Total time 40 minutes
Calories 222 kcal
Author Little Luna
- 2 teaspoons.Canola oil, avocado oil or grape seed oil
- 1 chicken breast cut into 1/4 inch cubes
- 1/3 degree Celsius.Frozen or fresh corn
- 2 tablespoons.Chopped red bell pepper
- 3 tablespoons.Chopped green onions
- 1 teaspoon.Chili powder
- 1 teaspoon.Garlic powder
- 3/4 teaspoon.Salt
- 1/4 teaspoon.cumin
- 1/4 teaspoon.chili
- 1/2 degree Celsius.Black beans, drain and rinse
- 2 cm.Loosely packaged fresh spinach, cut into approximately 1 inch pieces
- 2 tablespoons.Coriander
- 3/4 degrees Celsius.Grated cheddar cheese, colby jack cheese, or pepper jack cheese
For rolling and frying:
- 8 6-inch flour tortillas whole wheat also work well
- Canola oil, avocado oil or grape seed oil for frying or baking
Heat in a large nonstick pan and add oil. After the oil is hot, add the chicken and corn. Cook for about 5 minutes or until the mixture starts to brown.
Add bell pepper, onion, chili powder, garlic powder, salt, cumin and chili powder. Mix until combined and continue cooking for 3 minutes.
Add beans, spinach and coriander. Cook until the spinach is wilted, then remove from the heat and stir in the cheese.
For rolling and frying:
Divide the mixture evenly among the 8 tortillas. Roll it up, taking care to tuck in the end tightly to form a good seal and prevent the mixture from seeping out or oil from entering.
Frying pan: Heat a large nonstick pan over medium heat. Add about ½ cup of oil to the frying pan and let the oil get hot. Add 4 rolls at a time (seam facing down), and fry until golden brown on all sides. Take out before eating and place on a tray lined with paper towels. Repeat with the remaining volume.
Oven frying: Preheat the oven to 425 degrees. Line the baking sheet with parchment paper or silicone baking mat. Lightly spray (or brush) all sides of the egg roll with oil and place the seam side down on the prepared sheet. Spray (or brush) an extra layer of oil on the top of the egg roll. Put it in the oven and bake for 15-20 minutes or until golden brown and crispy.
Serve with sour cream, salsa or guacamole.
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