Back to Southwestern Egg Rolls

Print Options


Card Sizes

Southwestern Egg Rolls Recipe

Southwestern Egg Rolls Recipe

“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. YIELD:18 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
  • 18 egg roll wrappers
  • Oil for frying
  • Sour cream and guacamole, optional


  • 1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink; drain. Stir in beans, Mexicorn, tomatoes and rice; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
  • 2. With one corner of an egg roll facing you, place 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll up tightly, pressing at tip to seal. Repeat.
  • 3. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls, two at a time, 1-2 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sour cream and guacamole. Yield: 1-1/2 dozen.

Nutritional Facts

1 egg roll (calculated without sour cream and guacamole) equals 333 calories, 19 g fat (4 g saturated fat), 21 mg cholesterol, 643 mg sodium, 31 g carbohydrate, 2 g fiber, 10 g protein.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.