There’s nothing like a delicious and easy-to-make appetizer to bring people together, whether for a casual get-together, a game night, or just a cozy evening at home. One of my favorite go-to recipes is Baked Southwestern Egg Rolls. These little bundles of flavor are always a hit, and they remind me of the time I spent in the Southwest exploring new cuisines and flavors.
I remember my first trip to New Mexico, where I fell in love with the vibrant and bold flavors of Southwestern cuisine. The combination of spicy, tangy, and savory elements was unlike anything I had experienced before. I was particularly captivated by how versatile the ingredients were and how they could be combined in so many delicious ways. This recipe for Baked Southwestern Egg Rolls is a perfect example of that versatility.
What I love about these egg rolls is how easy they are to customize. You can switch out the chicken for turkey or even make them vegetarian by adding more beans or some sautéed mushrooms. If you’re a fan of extra heat, a few more red pepper flakes or a dash of hot sauce in the filling will do the trick. The combination of black beans, chicken, cheeses, and spices wrapped in a crispy egg roll wrapper and baked to perfection makes these a crowd-pleaser every time. Plus, they pair wonderfully with a variety of dips like salsa, sour cream, Greek yogurt, or guacamole, making them a versatile addition to any menu.
So, whether you’re planning a party or just want to try something new for dinner, give these Baked Southwestern Egg Rolls a try. They are simple to make, bursting with flavor, and sure to become a favorite in your household.
How to Prepare Baked Southwestern Egg Rolls
Ingredients
- 1 can (15.5 oz.) black beans, rinsed and drained
- 1 cup diced cooked chicken breast (leftover, grilled, baked, or rotisserie)
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 can (10 oz.) Mexicorn, drained
- 1 small bell pepper, finely chopped (or 5-6 mini sweet peppers)
- 1 can (4 oz.) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 package egg roll wrappers (24 wrappers)
- 1 tablespoon extra virgin olive oil
- salsa, sour cream or Greek yogurt, or guacamole
Directions
- Set your oven to 425°F to preheat.
- In a medium mixing bowl, combine all ingredients except for the egg roll wrappers and olive oil.
- Lay an egg roll wrapper on your work surface. Add 3-4 tablespoons of the filling to the bottom third of the wrapper, keeping space around the edges. Fold the sides inward and roll up the egg roll. Place it seam side down on a baking sheet. (Watch the video at the top of this post for guidance.)
- Repeat the filling and rolling process with the remaining egg roll wrappers. You may have some filling left over.
- Brush the tops of each egg roll with olive oil.
- Bake at 425°F for 15 minutes, or until the egg rolls are golden and crispy around the edges.
- Serve warm with salsa, sour cream or Greek yogurt, or guacamole.
FAQs:
What type of oil is best for frying the marshmallows?
Vegetable oil is recommended for frying the marshmallows because it has a high smoke point and neutral flavor. However, you can also use canola or peanut oil if preferred.
How can I ensure the oil is at the right temperature for frying?
To ensure the oil reaches around 350 degrees Fahrenheit, use a kitchen thermometer. If you don’t have one, test the oil by dropping a small amount of batter into it. The batter should sizzle and rise to the surface immediately if the oil is hot enough.
Can I use mini marshmallows instead of jumbo marshmallows?
Yes, you can use mini marshmallows, but you’ll need to adjust the cooking time. Since mini marshmallows are smaller, they will cook faster, so keep a close eye on them to avoid burning.
Is it possible to make the batter ahead of time?
While it’s best to use the batter immediately for optimal results, you can prepare it up to an hour in advance. If you make it ahead of time, give it a good stir before using, as it may thicken slightly as it sits.
What other toppings can I use besides chocolate syrup and whipped cream?
In addition to chocolate syrup and whipped cream, you can try toppings such as caramel sauce, crushed nuts, powdered sugar, or even a drizzle of honey for a different flavor experience.
How should I store any leftover deep-fried marshmallows?
Leftover deep-fried marshmallows are best enjoyed fresh, but if you have any leftovers, store them in an airtight container at room temperature for up to a day. Reheat them in the oven at a low temperature to regain some of their crispiness.
Baked Southwestern Egg Rolls
Ingredients
- 1 15.5 oz. can black beans, drained and rinsed
- 1 cup cooked chicken breast diced (leftover, grilled, baked, or store-bought rotisserie)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 10 oz. can Mexicorn, drained
- 1 small bell pepper finely chopped (or 5-6 sweet mini peppers)
- 1 4 oz. can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1 package egg roll wrappers 24 wrappers
- 1 tablespoon extra virgin olive oil
- salsa sour cream or Greek yogurt, or guacamole
Instructions
- Preheat your oven to 425°F.
- In a medium bowl, mix together all ingredients except for the egg roll wrappers and olive oil.
- Place an egg roll wrapper flat on your work surface. Spoon about 3-4 tablespoons of the filling onto the bottom third of the wrapper, leaving space around the edges. Fold the sides over and then roll up the egg roll. Place it seam side down on a baking sheet. (Refer to the video at the top of this post for a visual guide.)
- Repeat this process with the remaining egg roll wrappers until all are filled. You will have some mixture left over.
- Brush the tops of each egg roll with olive oil.
- Bake at 425°F for 15 minutes, or until the egg rolls are golden brown and crispy around the edges.
- Serve warm with salsa, sour cream or Greek yogurt, or guacamole.
