Southwest Egg Rolls Recipe

Prepare vegetables and beans

Drain and rinse the canned black beans thoroughly. If using frozen corn, thaw and pat dry. Dice the red bell pepper and thinly slice the green onions. Chop the cilantro and set all prepped ingredients aside.

Cook eggs

Heat 1 tablespoon vegetable oil in a medium nonstick skillet over medium heat. Whisk the 4 eggs with a pinch of salt and pepper (from the listed amounts). Pour eggs into the pan and scramble gently until just set but still moist, about 2–3 minutes. Transfer to a bowl and let cool slightly.

Sauté vegetables

In the same skillet, add the remaining 1 tablespoon vegetable oil and heat over medium-high. Add the diced red bell pepper and cook 2 minutes until slightly softened. Add the corn and cook another 1–2 minutes just to heat through. Stir in the black beans and cook 1 minute to warm. Remove pan from heat.

Combine filling

In a large bowl combine the scrambled eggs, sautéed vegetables/beans, sliced green onions, chopped cilantro, shredded cheese, ground cumin, chili powder, 3/4 tsp salt, and 1/4 tsp black pepper. Mix gently until evenly distributed. Taste and adjust seasoning if necessary.

Make the egg wash (sealant)

Whisk together 2 tablespoons flour and 2 tablespoons water in a small bowl until smooth. This paste will act as the glue to seal the wrappers.

Wrap egg rolls

Place one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 3 tablespoons of the filling (a generous tablespoon in the center) slightly below the center of the wrapper. Fold the bottom corner up over the filling, then fold the left and right corners toward the center. Brush the top corner edge with the flour paste and roll tightly to seal. Repeat with remaining wrappers and filling. You should get about 12 egg rolls. Keep assembled rolls covered with a lightly damp towel to prevent drying while you work.

Heat oil for frying

Pour about 1 cup vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (more if needed) and heat over medium heat until the oil reaches 350°F (175°C) or a small piece of wrapper sizzles immediately upon contact.

Fry egg rolls

Fry the egg rolls in batches, seam-side down first, 2–3 minutes per side or until golden brown and crisp, turning carefully with tongs so they brown evenly. Avoid overcrowding the pan. If oil gets too hot, reduce heat to maintain temperature. Transfer cooked egg rolls to a wire rack or paper-towel-lined plate to drain. Let cool 2 minutes before serving.

Alternative: Bake

Preheat oven to 425°F (220°C). Place assembled egg rolls seam-side down on a baking sheet lined with parchment. Brush or spray lightly with oil. Bake 12–15 minutes, turning halfway, until golden and crisp. Baking will yield a slightly different texture but is a lower-fat option.

Whisk together 1/2 cup sour cream (or Greek yogurt), 1/4 cup salsa, 1 tablespoon fresh lime juice, 1 teaspoon hot sauce (optional), and 1/8 teaspoon salt until smooth. Taste and adjust seasoning. Serve chilled or at room temperature alongside the hot egg rolls.