As a child, pairing I always loved to help my mom and grandma in the kitchen. They would let me peel vegetables, stir the pot, and use a paring knife. I would help with anything hands-on from our annual Watkins Santa Cookie bake to ravioli making.
I have always felt that when a child is able to help grow or cook food they are more likely to eat the food. I have seen this work for many picky eaters. These Southwest Black Bean Egg Rolls are a simple and hands-on recipe that is perfect to make with the little helpers.
The black beans and turkey provide high-quality protein. I like the use of black beans in this particular recipe because the size of the bean is perfectly proportioned to the veggies. Plus you can cook your own black beans or just open a can, rinse the beans, and you’re ready to go.
To make the filling for my Southwest Egg Rolls, you first brown ground turkey in a skillet with onions, bell pepper, corn, black beans, cheese, and flavorings. Don’t like turkey? Use ground beef or ground chicken.
Egg roll wrappers can be found in most grocery stores. Typically, they are in the refrigerated produce section.
The kiddos can help assemble the egg rolls. Add a scoop of filling into the center of an egg roll, wet the edges of the wrapper using your fingertip, and roll!
When it comes to cooking the egg rolls I like to deep fry them. However, baking them in an oven or using an air fryer is a healthier alternative.
What I love about this recipe is that you can make the whole recipe and freeze them before cooking. When you need to cook a few egg rolls, pull the desired amount of egg rolls out of the freezer and cook using your preference.
Try serving them with sour cream, salsa, or guacamole dipping sauces. These egg rolls are great to serve as an appetizer for a dinner party, after-school snack, or a game day food.
A full video of me preparing this recipe can be found on the California Beans website.
Southwest Black Bean Egg Rolls
1/2 medium white onion, chopped
1 red bell pepper, chopped
1 lb. ground turkey
1 teaspoon paprika
1 teaspoon cumin
1 cup black beans— frozen, canned, or dried and cooked
1/2 cup corn kernels— frozen, canned, or fresh
1/2 cup Mexican cheese blend
16 egg roll wrappers (find them in the refrigerated section of the grocery store)
2 tablespoons cooking oil, plus more for frying
salt & pepper
- In a medium skillet, heat 2 tablespoons oil over medium-high heat. Add onion and bell pepper and saute until softened. Add ground turkey and cook until browned. Drain if necessary. Season with chili powder, salt, and pepper. Add black beans, corn, and cheese. Continue cooking mixture until heated through and cheese is melted.
- To wrap the egg rolls, lay one wrapper out in a diamond shape with one corner facing up. Place 3 tablespoons of filling mixture into the bottom corner. Roll wrapper up and fold in the sides. Seal the egg roll by brushing water on the outer edges. Set aside under a damp cloth to prevent drying while you finish rolling the rest of the egg rolls.
- To cook the egg rolls you can bake them in the oven, fry them in oil, or use an air fryer. Allow to cool slightly after cooking. Serve with sour cream, salsa, or guacamole.
Oven: Place egg rolled on a greased baking sheet. Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.
Frying: In a small pot, heat oil to 325°F. You don't need too much—just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
Air Fryer: Preheat the air fryer to 400°F. Load the egg rolls into the pan of the Air Fryer.
Cook for 8 minutes. Flip the egg rolls. Cook for an additional 4 minutes.