Southwestern Egg Rolls

We are in the season of needing to have dinners prepped in advance and easy to reheat when we get home or bring on the go. We don’t need to do this every night, but on the nights we have soccer practice and four kids in soccer? I need to make sure my hungry kiddos have something they’ll be excited to eat after an hour of running! These southwestern egg rolls are a great appetizer, but they’re also a great meal to bring on the go or prep in advance and reheat when you get home. Served with a jalapeno cilantro ranch, it’s also a delicious appetizer to serve guests or enjoy while watching some March madness games. My kids devoured these and you could easily add in some chopped bell peppers, finely chopped fresh spinach, or one of my secret weapon ingredients to get veggies in, cauliflower rice.

Ingredients for Southwestern Egg Rolls

• Ground turkey
• Olive oil
• Canned corn
• Canned black beans
• Canned diced green chilis
• Seasonings: salt, pepper, cumin, oregano, chili powder, smoked paprika, onion powder, garlic powder
• Optional extra veggies: diced bell pepper, chopped fresh spinach, or even cauliflower rice! These are easy to sneak in to get in some extra veggies and to bulk up the dish with fiber.
• Egg roll wrappers
• Oil for cooking
• Jalapeno
• Cilantro
• Greek yogurt
• Garlic

How to Make Southwestern Egg Rolls

• First, prepare your filling. Start by browning the turkey in a little bit of olive oil, breaking into pieces as it cooks.
• After the turkey is browned, drain and rinse the corn and black beans and add to the pan. Also add in the green chilis, salt, cumin, oregano, chili powder, smoked paprika, garlic powder, and onion powder. Mix to combine, then taste and adjust your seasonings as needed.
• Time to make your egg rolls! Take a few spoons of the mixture and place onto an egg roll wrapper. Wet your fingers with water and make sure the edges of the egg roll wrapper are very wet. Then fold in the edges and roll it up! If it’s not holding close, add some extra water on the seal with your finger.
• Heat the oil in a large skillet and once it’s hot, cook the egg rolls on all sides until fully browned. Remember, the interior does not contain any raw meat, you just need the edges to be browned! Work in batches until complete and transfer to a plate lined with paper towels when they’re done cooking.
• When ready to serve, make your jalapeno cilantro ranch. Remove the seeds from the jalapeno (unless you want it to be super spicy!) and add to the food processor along with cilantro, salt, Greek yogurt, and garlic. Blend until smooth, then taste and add more salt if needed.
• Serve the egg rolls warm with the ranch sauce for dipping!

What to do with leftovers?

• Leftovers can be refrigerated for 2 days and reheated in the oven or air fryer. They can also be frozen in a freezer safe bag and reheated the same way.

What to serve with southwestern egg rolls? 

• If I’m serving them as an easy dinner, I add a salad or raw veggies on the side. Sometimes I serve them with Spanish rice!
• If I’m serving them as an appetizer as part of a game day spread, I love to serve them with my other favorite appetizers like jalapeno artichoke parmesan dip, jalapeno popper wontons, slow cooker BBQ meatballs, or garlic butter steak bites.