Save on Pinterest

Southwestern Egg Rolls

At my church potluck, these crispy, spicy snacks went fast thanks to the triple kick from the Italian sausage, Mexicorn and chiles. Want to balance the hot with a little cool? Sour cream and guacamole are a tasty party trick. —Jacqueline Bower, Washington, Iowa
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1-1/2 dozen


  • 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 chiles, undrained
  • 1 package (8.8 ounces) ready-to-serve Spanish rice
  • 18 egg roll wrappers
  • Oil for frying
  • Sour cream and guacamole, optional


  • In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Stir in beans, Mexicorn, tomatoes and rice; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
  • With 1 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.
  • In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls, 2 at a time, 1-2 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sour cream and guacamole.
Nutrition Facts
1 egg roll (calculated without sour cream and guacamole): 333 calories, 19g fat (4g saturated fat), 21mg cholesterol, 643mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 10g protein.

Recommended Video


Click stars to rate
Average Rating:
  • drmpurple
    Dec 1, 2015

    First time making any type of egg roll and these were easy and delicious! My entire family loved them.

  • katlaydee3
    Dec 3, 2012

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

  • monkeymk70
    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.

  • lynn-deana
    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.

  • kristin
    Apr 23, 2007

    No comment left

  • Celene
    Jan 1, 2007

    No comment left

  • caslinracday
    Sep 4, 2006

    No comment left

  • Wendy
    Jul 25, 2006

    No comment left

  • llcrow59
    Jul 14, 2006

    No comment left