Southwestern Egg Rolls

These southwestern egg rolls are filled with seasoned ground beef, black beans, and corn. Serve them with sour cream and hot sauce for a delicious appetizer.

Course Appetizer

Cuisine Mexican & Southwestern

Keyword southwestern appetizers

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 431kcal

Author Elizabeth

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.

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