Tailgating Recipes: Southwestern Egg Rolls

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!

Collage with a football, grill with meat, small cooler with drinks, folded chair, and State-themed towel. Text on image: #ultimatetailgatingparty and The Ultimate Tailgating Party!! and On Southern Mom Cooks.

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!

A plate of Southwestern egg rolls with dipping sauces. The rolls are arranged around bowls of salsa, sour cream, and avocado salad. The text Southwestern Egg Rolls is at the top, with So There. by Amy at the bottom.

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 101.com

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.

A clear glass bowl containing flour with an egg cracked in the center. In the background, theres a package of unbleached all-purpose flour.

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

A flattened piece of dough dusted with flour rests on a beige countertop next to a black rolling pin. White flour is scattered around the area, indicating a baking preparation in progress.

A black rolling pin rests on a countertop next to a sheet of raw, rolled-out dough dusted with flour. Another small piece of dough is visible in the background.

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.

A sheet of rolled-out dough on a gray countertop, lightly dusted with flour. The dough has an uneven, rough edge.

Four rectangular pieces of rolled out yellow dough are on a flat surface. A small, irregularly shaped, lightly floured dough piece is in the foreground.

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

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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.

A pink bowl filled with a mixture of corn, black beans, shredded cheese, and chopped greens. Fresh cilantro is seen to the side, partially in a transparent plastic bag.

A close-up of a mixed dish featuring vibrant corn, black beans, shredded cheese, and chopped greens such as spinach or cilantro, creating a colorful and appetizing appearance.

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.

Square pastry dough on a floured surface, topped with a filling of chopped greens, corn, black beans, and shredded cheese. A bowl with a brush and egg wash is in the background.

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

A square pastry sheet partially folded over a filling, resting on a countertop. A small bowl with a beaten egg and a brush is in the background, likely for sealing the pastry edges.

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.

A pastry roll being assembled on a countertop, with an uncooked pastry partially folded into a log shape. A dish with a pastry brush and a yellow liquid, likely egg wash, is visible in the background.

A pastry roll on a countertop next to a small white bowl filled with a beaten yellow mixture, likely egg, with a brush resting on the bowls edge.

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

Four uncooked egg rolls are placed on a baking sheet. The rolls have golden dough and are ready to be baked, with visible folds on each one. They are evenly spaced on the tray.

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.

Four homemade, baked bread rolls on a metal baking sheet. The rolls are golden brown with varied shapes and slight cracks on the surface, indicating a rustic, handmade appearance.

Four golden-brown baked empanadas on a metal baking sheet. The empanadas are slightly different in shape, with visible crispy edges and stuffed fillings, indicating they were freshly baked.

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.