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Southwest Egg Rolls

Southwest + Avocado Egg Rolls

The perfect southwest bite in the form of an egg roll.
Course Appetizer, Dinner, Side Dish, Snack
Cuisine Chinese, Mexican
Servings 24 Egg Rolls


  • 24 Twin Dragon Asian Egg Roll Wrappers
  • 4-6 oz Grilled chicken thighs, diced
  • 15 oz Black Beans, drained & rinsed
  • 15 oz Corn, drained
  • 1/4 cup Salsa
  • 1/4 cup Guacamole
  • 1/2 cup Shredded lettuce or cabbage
  • Dash of salt & pepper
  • 1 cup Guacamole, Homemade
  • 1/4-1/2 cup light shredded cheese, Mexican blend
  • 1-2 tbsp coconut oil


  • Preheat oven to 400° F.
  • Using a saucepan, combine and warm up the black bean, corn, and grilled thighs on the stovetop, salt & pepper black beans, and corn to taste.
  • Meanwhile, lay out a handful of the Twin Dragon Asian Egg Roll Wrappers on your countertop.
  • Now it’s time to assemble. In each wrapper, add two tbsps of black beans, corn, and chicken mixture. Add lettuce, cheese & guacamole. Just eyeball, but don't fill the wrappers too much. Roll up as directed on the packaging and set on a plate.
  • Once all the egg rolls are made. Using a medium frying pan, heat 1-2 tbsp coconut oil over medium heat. Slowly place the egg roll, fold side down, into the frying pan. Crisp on each side for 2-3 minutes. Place on a baking sheet.
  • Once you've crisp all the egg rolls, place them in preheated oven and bake for 7-10 minutes. Flip halfway. Once the rolls are golden brown they are ready!
  • Allow to slightly cool, slice, and serve with your favorite dipping sauce.


Make a few vegetarian rolls using only guacamole and cabbage!