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Southwestern Egg Rolls

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The Ultimate Tailgating Party is in full swing on Southern Mom Cooks! We’ve been sharing some of our favorite tailgating recipes. Grilled Chipotle Chicken Wings. Slow Cooker Seven Layer Dip. Are you wondering what’s next? Southwestern Egg Rolls from So There, by Amy. It’s a touchdown worthy recipe and Amy is thrilled to be taking part in The Ultimate Tailgating Party!

The Ultimate Tailgating Party on Southern Mom Cooks #ultimatetailgatingparty

Hey guys!  I am Amy from, So There. by Amy.  I am so excited to be guest posting over here today!

What is one fun thing you think of in the summer or early fall? Tailgating!!

This past weekend my sister, some friends, and I went to the Eric Church & Kenny Chesney concert (yee-haw!), and tailgated it up beforehand in the parking lot.

Besides our red solo cups, we had to have some yummy snacks! Southwestern Egg Rolls are the ultimate tailgating recipe!

This recipe is vegetarian, and really, you could add shredded, cooked chicken, or any other veggies you like! 

I made my own egg roll dough wrappers, too.  I know, I know…haha, but I didn’t want to spend $5 on a big pack of them at the store, so when I found this homemade recipe, it proved too easy not to try! But you totally can buy egg roll wrappers at the store and skip the dough steps below.

If you don’t have a pasta machine, this dough recipe only yielded me about 6 wrappers, because I couldn’t roll them any thinner. Quadruple the egg roll wrapper dough recipe to make sure you are able to get your 24 wrappers.

Egg Roll Wrappers:

Recipe from Budget

1 1/2 cups flour

1 tsp. salt

1 egg

2-3 Tbsp. water

How to make egg roll wrappers:

Mix all ingredients well and knead on a floured surface.  Cover, and let dough rest for 15 min.

Roll out as thin as possible. The goal is as thin as paper, or, well, as an egg roll wrapper!


If you have a pasta machine, or the pasta Kitchen Aid mixer attachment, you will yield a lot more wrappers.

If not, just roll as thin as you can with a rolling pin, and they will be just fine. (See note above and quadruple recipe ingredients)

***Or, just buy 1 package of 24 egg roll wrappers if homemade seems too bold.


Once you have your wrappers, we are ready to make us some Southwestern egg rolls! 

Egg Roll Filling:

1 (15 oz) can black beans, rinsed and drained

2 cups fresh or frozen (thawed) corn.  Check my easy corn husking tips, here!

1 (10 oz) package frozen chopped spinach, thawed, and squeezed dry

1 (4 oz) can diced green chilies

2 cups shredded cheese – use pepper jack, cheddar, jack, or a blend.

1 Tbsp. fresh, chopped cilantro

1 tsp. cumin

1/2 tsp. chili powder

1/4 tsp. Cayenne pepper (skip if don’t have on hand, or sub. your fave hot sauce or hot pepper)

1 tsp. salt

1/2 tsp. pepper

olive oil or cooking spray

Egg wash: 1 egg and 2 Tbsp water, mixed. (Don’t add this to the filling, this is your egg wash to seal the wrapper)

How to Assemble Egg Rolls:

Preheat oven to 425 degrees.

Spray a couple baking sheets with cooking spray, or lightly grease with olive oil.

Mix all ingredients above, except for oil and egg wash, in a large bowl until well combined.


Lay one egg roll wrapper in front of you, in a diamond shape, so a corner is facing you. 

Brush egg wash on top two sides, to the left, and the right of the corner point furthest away from you at the top of the wrapper, either with a small pastry brush, or just your finger.

Place 2-3 Tbsp of the filling in the center of the wrapper.

Fold the corner closest to you up and over the filling, and roll it over once, away from you.

Fold the side corners in on top of the roll, then continue rolling the rest of the way, and press the top corner edges down to seal where the egg wash is.


Place roll egg wash seam side down on a lightly greased baking sheet.

Repeat with the remaining egg rolls, until you run out of wrappers.

Once all rolls are placed on baking sheet, brush each with either leftover egg wash, olive oil, or spray with cooking spray. This will help them crisp up and brown evenly.

Bake egg rolls for about 15 minutes, or until golden brown, flipping them over with tongs halfway through the cooking time, so both side brown evenly.


Serve egg rolls at room temperature (or warm, if you are making these at home for a party, and not tailgating.) with salsa, sour cream, and fresh guacamole.



Thanks again for checking out my post today!

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Miz Helen

Saturday 10th of August 2013

Your recipe is wonderful, and thank you so much for sharing it with Full Plate Thursday. Hope you are staying cool on this hot summers day, enjoy your weekend! Miz Helen