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+ servings

Southwest Rolls

Course Appetizer
Servings 10 rolls
Author Sarah - Flour & Spice


  • 10 Spring Roll Wrappers
  • ¼ cup corn kernels (canned or frozen)
  • ¼ cup red pepper finely chopped
  • ¼ cup black beans
  • ¼ cup shredded chicken
  • 3 tbsp scallions sliced
  • ½ jalapeno deseeded or 1 small thai chili seeds scraped out minced
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • ¼ tsp pepper
  • 4 oz cream cheese (half a block)
  • 3-4 tbsp milk
  • olive oil for cooking and spraying/brushing on the rolls
  • 3 tbsp flour + 2 tbsp water


  1. Sauté the jalapenos and peppers in a tbsp of oil, then add the black beans and corn followed by the spices and then the cream cheese

  2. Mix well to make sure the cream cheese melts and stir in the chicken

  3. Add milk to adjust consistency - mixture will be thick

  4. Stir in scallions and let it come to room temperature

  5. Once cooled then form spring rolls (see post)

  6. Use the flour/water paste to seal the edges if you aren't air frying

  7. Spray the rolls with oil and air fry at 390F for 4 minutes on each side

Recipe Notes

These freeze well and tweak well so feel free to have some fun! You can also double or triple this - however you see fit!