Southwest Eggrolls Recipe

Prepare filling

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add diced onion and red bell pepper and sauté 3–4 minutes until softened. Add ground chicken or turkey, breaking it up with a spatula; cook 5–7 minutes until no longer pink. Drain any excess fat if needed.

Stir in minced jalapeño, cumin, chili powder, garlic powder, salt and pepper; cook 1 minute to toast the spices.

Add black beans and corn to the skillet and cook 2–3 minutes until heated through. Remove from heat and fold in softened cream cheese, shredded cheddar, and chopped cilantro until cream cheese melts and mixture is cohesive and slightly creamy. Taste and adjust salt/pepper. Let filling cool 8–10 minutes (warm but not piping hot) so it doesn't tear the wrappers.

Assemble eggrolls

Lay one tortilla flat on a work surface. Place about 3 to 4 tablespoons (roughly 1/8 cup) of the cooled filling in a line across the lower third of the tortilla, leaving 1 inch border at each side. Fold the bottom edge up over the filling, tuck sides in, then roll tightly toward the top to form a sealed cylinder. Repeat with remaining tortillas and filling (should make about 8 eggrolls).

Whisk the egg with 1 teaspoon water to make an egg wash. Brush a thin layer of egg wash on the edge of each rolled tortilla to seal. Place assembled rolls seam-side down on a tray while you heat the oil.

Cook eggrolls

Heat a large skillet over medium heat and add remaining 2 tablespoons vegetable oil. When oil shimmers, add eggrolls seam-side down (do not overcrowd - cook in batches if needed). Cook 2.5–3 minutes per side, rotating to get even golden-brown color on all sides (about 8–10 minutes total). Adjust heat as needed so they brown without burning. Transfer cooked eggrolls to a paper towel–lined plate to drain.

Alternatively, to bake: preheat oven to 425°F (220°C). Place eggrolls seam-side down on a parchment-lined baking sheet, brush or spray lightly with oil, and bake 12–15 minutes, turning once, until golden and crisp.

Let eggrolls rest 2 minutes, then slice each in half on the diagonal or serve whole.

In a medium bowl combine mayonnaise, buttermilk, and sour cream. Whisk until smooth.

Add chopped cilantro, lime juice, minced chipotle/adobo (if using), garlic powder, onion powder, smoked paprika, salt and pepper. Whisk to combine.

Taste and adjust seasoning or lime for brightness. If dressing is too thick, add 1 tablespoon additional buttermilk at a time to reach desired consistency.

Cover and refrigerate at least 30 minutes to let flavors meld. Stir before serving alongside warm eggrolls.