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.
Notes
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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