Put together a fun appetizer spread for you next party with these Southwest egg rolls.

Ingredients ground beef, chili powder, salt, garlic powder, cumin, pepper, oil, egg roll wrappers, tomato sauce, black beans, corn, green onions, egg

Add the ground beef, chili powder, salt, garlic powder, cumin, and black pepper to a skillet with oil, stir. Cook the ground beef until browned.

If needed drain the oil. Take the skillet off the heat, arrange the beef to one side. Scoop the excess. Level the pan and continue the recipe.

Add the tomato sauce, stir well to combine. Lower the heat, 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 that it is not steaming. Then, add it to a large bowl. Combine the ground beef, black beans, corn and green onions.

Lay a wrapper diagonally in front of you. Add 2 heaping tablespoons of the ground beef mixture in the middle. Arrange it so it's not mounded.

Cover the filling with the corner and use the end of the wrapper to tuck in the filling. Moisten the left and right corners with egg. Bring in the two sides.

Moisten the exposed edges of the egg roll wrapper with the egg. Roll it away from you, tightly but not too tight. Press the edges lightly to ensure the seal.

Place it on a pan lined with parchment paper and cover with a damp paper towel to prevent the skin from drying out. Repeat with the remaining ingredients.

Fry the egg rolls over  medium to medium high heat. Get the oil to 350°F. Turn them occasionally until golden brown on all sides, about 3-5 minutes. Remove and place on a paper towel lined plate or pan. Repeat with the remaining egg rolls.

Serve the egg rolls with sour cream, if desired and enjoy.