Southwest Egg Rolls
These delicious Southwest egg rolls are filled with a flavorful mix of rice, beans, corn, peppers, and onions. Topped with sour cream, queso fresco crumbles, and cilantro, this appetizer is so good!
Hi everyone,
Sorry I missed posting a recipe last week. I’ve been experiencing some technical difficulties, but I’m back up and running — fingers crossed! Hope you enjoy these Southwest egg rolls.
I’ve got a healthier version of a popular restaurant appetizer to share today and boy is it delicious – Southwest egg rolls. Packed with black beans, brown rice, corn, peppers, and onion, these egg rolls are baked in the oven instead of deep fat fried. The taste combination of the crispy egg roll wrapper, perfectly seasoned filling, sour cream drizzle, and queso fresco crumbles is so darn good.
I used to shy away from recipes involving egg roll wrappers because I thought they were too fussy and delicate to work with. I could not have been more wrong. These super thin wrappers are incredibly easy to roll and hold together beautifully, as long as you don’t overstuff them. Let me take you through the recipe, step by step, and show you my easy rolling technique. You’ll definitely be serving this appetizer at your next party.
Making the filling
Start by sautéing the onion, green pepper, jalapeño pepper, and garlic in a little oil.
Once the sautéed vegetables have softened, add the black beans, rice, and corn to the skillet and give everything a good stir.
Now it’s time for the flavoring agents; mix in the salsa, lime juice, salt, and black pepper.
Allow the filling mixture to cook over medium-low heat until the liquid ingredients are absorbed. Once the filling is cool enough to handle, get ready to roll.
Wrapping the egg rolls
Egg roll wrapping pro tip: because stuffing and rolling these egg rolls takes a bit of time, cover the stack of egg roll wrappers with a slightly damp paper towel to keep them from drying out.
When you’re ready to serve these Southwest egg rolls, cut them in half on a slight diagonal and arrange them on a serving platter. Creating a lovely drizzle of sour cream over the tops of the egg rolls is really easy if you have a squeeze bottle. Just fill the bottle with the sour cream and squeeze it over the rolls. Add the queso fresco crumbles, fresh minced cilantro, and lime wedges. This delicious appetizer can be served warm or at room temperature.
To your health,
Darlene
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SOUTHWEST EGG ROLLS
Yield: 16 servings
Serving Size: 2 egg roll halves
Prep: 45 minutes
Ready: 1 hour
INGREDIENTS
3 tablespoons neutral oil (such as avocado oil or canola oil), divided
1 cup diced onion
3/4 cup diced green pepper
2 tablespoons finely diced jalapeño pepper
2 cloves minced garlic
1 can (15 ounce) black beans, drained and rinsed
1 cup cooked rice, brown rice preferred
1 cup frozen corn, thawed
1 1/4 cups salsa
2 tablespoons fresh-squeezed lime juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 to 4 tablespoons water (use for moistening egg roll wrappers)
16 (6-inch) egg roll wrappers
Parchment paper or vegetable oil cooking spray
1/2 cup reduced-fat sour cream
1/4 cup crumbled queso fresco cheese
2 to 3 tablespoons chopped cilantro
1 lime, cut into wedges
DIRECTIONS
To make the filling, in a large skillet heat 1 tablespoon oil over medium heat and sauté onion, green pepper, jalapeño pepper, and garlic until vegetables soften, about 3 minutes. Reduce heat to medium-low and add black beans, rice, and corn, and stir to combine.
Add the salsa, lime juice, salt, and black pepper to the skillet and stir. Allow the mixture to cook, stirring occasionally, until the liquid ingredients are absorbed into the mixture, about 3 to 4 minutes. Remove skillet from heat and allow the filling to cool.
To assemble the egg rolls, place 2 to 4 tablespoons water in a small dish. On a clean, dry surface, position an egg roll wrapper with one corner pointing toward you, creating a diamond shape. To prevent remaining wrappers from drying out, keep them covered with a slightly damp paper towel until ready to use. With your fingers, rub a small amount of water on the two adjoining sides of the wrapper that form the top of the diamond. Place 3 tablespoons of filling near the center of the wrapper. Fold the bottom corner over the filling, then fold in each side, creating an envelope. Continue to roll toward the top corner, pressing lightly to seal the edges together. Repeat this process, creating a total of 16 egg rolls.
Place egg rolls, seam side down, on a large baking sheet lined with parchment paper or coated with cooking spray. Lightly brush the tops and sides of the egg rolls with the remaining 2 tablespoons of oil. Bake the egg rolls in a preheated 400-degree F oven for 15 to 20 minutes or until golden brown and slightly crisp.
Remove the egg rolls from the oven and allow them to cool. Once cool enough to handle, cut in half on a diagonal and arrange on a serving platter. Drizzle egg roll halves with sour cream and sprinkle with queso fresco crumbles and cilantro. Garnish with lime wedges.
Nutrition Information per Serving
150 Calories, 4 g Total fat, 1 g Saturated fat, 0 g Trans fat, 8 mg Cholesterol, 323 mg Sodium, 24 g Total carbohydrate, 3 g Dietary fiber, 3.5 g Total sugars, 0 g Added sugars, 5 g Protein, 0 mcg (0%) Vitamin D, 62 mg (4%) Calcium, 1 mg (6%) Iron, 162 mg (4%) Potassium
© 2025 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
