Southwestern Spring Rolls
Get ready to spice up your appetizer game with these irresistible Southwestern Spring Rolls! Perfectly crispy on the outside and bursting with bold flavors, these rolls combine black beans, sweet corn, diced red bell peppers, and fresh cilantro for a colorful and nutritious filling. A dash of ground cumin and chili powder adds a Southwestern kick, while shredded cheddar cheese brings creamy richness to every bite. Wrapped in delicate spring roll wrappers and fried to a golden perfection, they’re quick to prepare and endlessly satisfying. Serve these crunchy delights alongside salsa, guacamole, or chipotle ranch dressing for a crowd-pleasing party snack or a fun twist on dinner. With a 40-minute total cook time, these hand-held treats are as easy to make as they are to devour!
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Recipe Information
Ingredients
- 1 cup (cooked or canned, drained and rinsed) Black beans
- 1 cup (cooked or canned, drained) Corn kernels
- 1 medium, diced Red bell pepper
- 3 stalks, thinly sliced Green onions
- 0.25 cup, chopped Fresh cilantro
- 1 cup Shredded cheddar cheese
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 sheets Spring roll wrappers
- 2 cups (for frying) Vegetable oil
- 0.25 cup (for sealing wrappers) Water
Instructions
In a large mixing bowl, combine the black beans, corn kernels, diced red bell pepper, sliced green onions, chopped cilantro, shredded cheddar cheese, ground cumin, chili powder, salt, and black pepper. Mix well to combine.
Lay a spring roll wrapper on a clean, dry surface with one corner pointing toward you (like a diamond shape). Place about 2 tablespoons of the filling mixture near the corner closest to you.
Fold the corner of the wrapper over the filling, rolling tightly. Fold in the left and right sides of the wrapper toward the center. Wet the edges of the remaining corner with water, then roll tightly to seal. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
Carefully place 3-4 spring rolls at a time into the hot oil. Fry them for 2-3 minutes per side, or until golden and crispy.
Use a slotted spoon to transfer the cooked spring rolls to a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining spring rolls.
Serve the spring rolls warm with your favorite dipping sauce, like salsa, guacamole, or a chipotle ranch dressing.
Nutrition Facts
Calories |
5119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 460.3 g | 590% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 243.7 g | 89% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 17.1 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1014 mg | 78% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
