Southwest Egg Rolls


These are a great snack to have in the fridge. I made a bunch then just froze the ones we didn’t eat. Then, just pull them out of the freezer and bake or fry them.

Southwest Egg Rolls

20 Egg rolls


1 cob of corn, cut kernels off
1 (15 oz.) can black beans, rinsed and drained
1 cup shredded Mexican cheese blend
1 jalapeno, minced
4 green onions, chopped

1 roasted bell pepper, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper

1 lime, juiced
1 package egg roll wrappers (about 24 total)

Salsa, for serving


In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling. Heat oil to 360 degrees. Fry egg rolls till golden brown 5-7 minutes. Place on paper towels. Serve warm with salsa.

Inspired by Annie’s Eats


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