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Southwestern Egg Rolls Recipe
Southwestern Egg Rolls Recipe photo by Taste of Home

Southwestern Egg Rolls Recipe

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“I brought these to a church potluck and everybody loved them,” writes Jacqueline Bower from Washington, Iowa. “The recipe makes a large amount, but there were no leftovers!” For those looking to trim calories, she suggests using a 50%-less-fat sausage and frying in canola oil. JACQUELINE’S TIP: These egg rolls also freeze well. They can be made ahead and fried frozen for quick convenience.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:19 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 19 servings


  • 1 pound bulk hot Italian sausage
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 package (8.8 ounces) ready-to-serve Spanish rice
  • 19 egg roll wrappers
  • Oil for frying


  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the beans, Mexicorn, tomatoes and rice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.
  2. Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal.
  3. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls, two at a time, for 30 seconds on each side or until golden brown. Drain on paper towels. Serve warm. Yield: 19 egg rolls.
Originally published as Southwestern Egg Rolls in Simple & Delicious July/August 2006, p14

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Dec. 3, 2012

"I loved these. As another reviewer said, they taste just like the ones served at restaurants, maybe better."

Reviewed Nov. 21, 2010

"These are amazing! So easy to make also. They tasted exactly like the ones you get as appetizers at a chain restaurant. I am going to try making them as appetizers by using wonton wraps. Cook, freeze and then bake to reheat and serve."

Reviewed Sep. 19, 2009

"I've made these with my mother in law a year ago. they were simple and fun. I've the craving again."

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