These southwestern egg rolls are filled with seasoned ground beef, black beans, and corn. The filling comes together quickly, and we take some help from the market buying the egg roll wrappers. Serve them with sour cream and hot sauce for a delicious appetizer.
Put together a fun appetizer spread for you next party with these southwest egg rolls. Add shredded chicken nachos, an easy restaurant style salsa, and these mini taco bites for a southwestern style feast your guests will love!
Making homemade egg rolls is easy. After rolling two or three you’ll be a pro. If you can’t get enough of them, make these pork egg rolls and vegetable egg rolls next.
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Ingredients
- Beef – Use ground meat that has a lower fat content if you can. Or scoop out excess oil after browning. Typically, the fat content in ground beef is 15-20% fat for ground chuck, 10-15 % fat for ground round, and 8-10% fat for ground sirloin.
- Produce and refrigerated – Green onions and egg (to seal the wrappers).
- Pantry – This recipe includes canned tomato sauce, black beans, and corn. We will also need oil. Choose a neutral (flavorless) oil with a high smoke point (we use canola oil).
- Spices – The egg roll filling gets lots of flavor from chili powder, salt, garlic powder, cumin, and black pepper.
- Egg Roll Wrappers – You should be able to get these at larger supermarkets. We find them in the refrigerated produce section. Ask your grocer. If you can’t find them there, try a specialty store or Asian market in your area.
Instructions
Add the ground beef, chili powder, salt, garlic powder, cumin, and pepper to a hot skillet with a little oil, stir.
Stir and arrange the beef in one layer. Cook 2-3 minutes. Stir and continue cooking 1-3 minutes until browned.
Different ground beef types have varying fat content. It may be necessary to drain some of the oil from the skillet after browning. Drain most or all, if desired.
Take the skillet off the heat, arrange the beef to one side of the skillet and tip it slightly so that the oil pools opposite the meat.
Use a large spoon to scoop the excess oil. Level the pan and continue with the recipe.
Add the tomato sauce to the skillet, stir well to combine.
Lower the heat to medium-low, cover and cook 10-12 minutes or until cooked through and most of the liquid has cooked out.
Allow the beef to cool enough so it is not steaming. Then, add it to a large bowl.
Combine the ground beef, black beans, corn, and green onions.
Build the Egg Rolls
Beat the egg in a small bowl. Work with one egg roll wrapper at a time. Lay it diagonally in front of you (like a diamond).
Add 2 heaping tablespoons of the ground beef mixture in the middle. Arrange it so it is not mounded and don’t go all the way to the edge.
Cover the filling with the corner closest to you and use the end of the wrapper to tuck in the filling.
Use a pastry brush to moisten the corners to your left and right with the egg. Then, bring in the two sides.
Again, with the pastry brush to moisten the exposed edges of the wrapper with the egg.
Now, roll it away from you, tightly but not so tight that it tears. Press the edges lightly to ensure the seal.
Place it on a pan or plate lined with parchment paper and cover with a moistened paper towel to prevent the skin from drying out. Repeat until the wrappers or filling is used up.
Fry the egg rolls
- Add enough oil to a large, deep skillet to cover the bottom by about a ½ inch of oil. How much oil to add is going to depend on the size of the skillet.
- Heat over medium to medium high heat. Get the oil to 350°F. Add 4 to 6 egg rolls to the skillet (depending on its size). Do not crowd the pan.
- Fry them, turning occasionally until they are golden brown on all sides, about 3-5 minutes. Remove them from the oil and place on a paper towel lined plate or pan. Repeat with the remaining egg rolls.
Cook’s Note: Between batches, remove the skillet from the heat until you’re ready to put in the next batch, don’t turn off the heat, just move the skillet to a cold burner. I also lower and raise the heat as needed, not much just a notch or two to keep the oil at around 350°F.
Equipment
- Pastry brush – makes it easy to brush the egg on the egg roll wrappers
- Parchment paper – keeps the egg rolls from sticking to the pan/platter
- Paper towels – damp ones to place on the rolls and wrappers to keep them from drying out and dry to drain them after frying
- Sheet pans, or large platters – to place the egg rolls after building and frying
- Colander – to drain and rinse the beans and corn
Make ahead and storing
You can make the filling up to one day ahead. Keep in an airtight container in the refrigerator until ready to use.
Build the egg rolls up to one day ahead. Place them on parchment paper without touching to minimize sticking. Do not stack, place in a single layer. Cover with parchment paper and then wrap well with plastic wrap.
Store leftover cooked southwestern egg rolls in an airtight container in the refrigerator for 2-3 days.
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Check out the Web Story for these beef southwest egg rolls for a quick visual on making this delicious recipe.
Southwestern Egg Rolls
Ingredients
- ½ tablespoon Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Cumin
- ¼ teaspoon Black Pepper or to taste
- 1 tablespoon Oil plus oil for frying enough to cover the bottom of a large skillet by about ½ inch (use a neutral oil with a high smoke point, we use canola oil)
- 1 pound Ground Beef
- 8 ounce can Tomato Sauce
- 15 ounce can Black Beans rinsed and drained
- 15 ounce can Corn rinsed and drained
- 2 tablespoons Green Onions sliced
- 1 Egg beaten
- 1 pound Package Egg Roll Wrappers
- Sour Cream optional for serving
- Hot Sauce optional for serving
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef, chili powder, salt, garlic powder, cumin, and black pepper. Stir to mix well.
- Arrange the beef in one layer and cook 2-3 minutes. Stir and continue cooking 1-3 minutes until browned. Stir often and break up any large pieces. (Drain excess oil, if desired see notes)
- Add the tomato sauce to the skillet, stir well to combine. Lower the heat to medium-low, cover and cook 10-12 minutes or until cooked through and most of the liquid has cooked out. Stir occasionally.
- Allow the beef to cool enough so it is not steaming. Then, add it to a large bowl with the black beans, corn, and green onions. Stir to combine.
Build the egg rolls
- Beat the egg in a small bowl.
- Work with one egg roll wrapper at a time. Lay it diagonally in front of you (like a diamond).
- Add 2 heaping tablespoons of the ground beef mixture in the middle. Arrange it so it is not mounded and don’t go all the way to the edge.
- Cover the filling with the corner closest to you and use the end of the wrapper to tuck in the filling.
- Use a pastry brush to moisten the corners to your left and right with the egg. Then, bring in the two sides.
- Again, with the pastry brush to moisten the exposed edges of the egg roll wrapper with the egg
- Now, roll it away from you, tightly but not so tight that it tears. Press the edges lightly to ensure the seal.
- Place it on a pan or plate lined with parchment paper and cover with a moistened paper towel to prevent the skin from drying out.
- Repeat until the wrappers or filling is used up.
Fry the egg rolls
- Add enough oil to a large, deep skillet to cover the bottom by about a ½ inch of oil. How much oil to add is going to depend on the size of the skillet.
- Heat over medium to medium high heat. Get the oil to 350°F. Add 4 to 6 egg rolls to the skillet (depending on its size). Do not crowd the pan.
- Fry them, turning occasionally until they are golden brown on all sides, about 3-5 minutes. Remove them from the oil and place on a paper towel lined plate or pan. Repeat with the remaining egg rolls.
- Serve and enjoy.
Notes
- Different ground beef types have varying fat content. It may be necessary to drain some of the oil from the skillet after browning. An easy way to do this is to take the skillet off the heat, arrange the beef to one side of the skillet and tip it slightly so that the oil pools opposite the meat. Use a large spoon to scoop the excess.
- Between batches, remove the skillet from the heat until you’re ready to put in the next batch, don’t turn off the heat, just move the skillet to a cold burner. I also lower and raise the heat as needed, not much just a notch or two to keep the oil at around 350°F.
Nancy E All
This was so good and easy. Both grandson’s said I can make it again. So this was a big hit. I will make again.
Elizabeth
That’s wonderful to hear! So happy that you all enjoyed them.