Southwestern Egg Rolls

Southwestern Egg Rolls

These Southwestern Egg Rolls are filled with all of your favorite ingredients! Black beans, jalapeño, corn, and red pepper. Yum!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 servings


  • 1 Tbsp olive oil
  • 2 Tbsp minced green onion
  • 2 Tbsp minced red pepper
  • 1/2 cup frozen corn kernels, thawed
  • 1/2 cup black beans
  • 1 jalapeño, diced
  • 1 cup grated cabbage
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/2 cup pepper jack cheese
  • 6 egg roll wrappers
  • oil for deep frying


  • Add the olive oil to a skillet and heat over medium. Add the green onion, red pepper, corn, black beans, jalapeño, and cabbage and cook until tender, about 5 minutes. Add the cumin, chili powder, and salt and stir to combine. Remove from heat and add the cheese, stirring to melt.
  • Place 2 Tablespoons of the mixture on the egg roll wrapper and roll into a tight cylinder, making sure to fold in the sides. Repeat with the remaining wrappers.
  • Meanwhile heat 1 inch of vegetable oil in a skillet to 350ºF. Add the rolls and cook until golden on all sides, about 3-4 minutes. Remove from oil and drain on paper towels. Serve.


These appetizers are vegetarian. Woohoo!
Serve with a side of guacamole and salsa.

Perfect Pairing

Serve these Southwestern Egg Rolls with Grilled Pear Fries.
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