Southwestern Egg Rolls with Bacon
Prep time
Cook time
Total time
Southwestern Eggrolls with Bacon -- Southwestern veggies, seasoned chicken and beans, bacon and cheese all surrounded by a crispy egg roll wrapper fried in coconut oil.
Recipe type: Meal
Cuisine: Southwestern American
Serves: 8 egg rolls
Grocery List
  • 1 boneless, skinless chicken breast
  • 3 slices bacon
  • 3 green onions
  • ½ diced bell pepper (orange, yellow, or red)
  • ¼ c. pickled jalapeños
  • ⅓ c. black beans
  • ⅓ c. corn
  • 2 T. taco seasoning (Homemade Taco Seasoning)
  • 1-4-1/2 c. freshly shredded cheese
  • 6-8 egg roll wrappersRefined coconut oil for frying
Here's how...
  1. Prepare and assemble all ingredients. Chop chicken breast, jalapeños, peppers, and onions. Rinse black beans. Grate cheese and beat the egg. Have corn and egg roll wrappers at the ready.
  2. Fry bacon until crisp, and drain off all but 2 T. of the grease. In the hot grease, saute the chicken breast and 1 T. of the taco seasoning until cooked through. Remove the chicken to a paper towel lined plate.
  3. To the hot grease, add the onions, jalapeños, pepper, black beans, and corn. Add the additional taco seasoning. Sauté for 2 minutes or so and add the chicken and bacon back as well.
  4. In a clean, non-stick skillet add ⅓ c. or so of refined coconut oil and turn the heat to medium.
  5. Assemble the egg rolls by laying the wrapper on a clean surface. Add 2-3 T. of the filling to the bottom third of the wrapper. Sprinkle a bit of cheese. Fold in the sides and roll toward the top. before completing the roll, brush a bit of beaten egg along the top edge to make a seal. Press the sealed edge before frying.
  6. Fry a few at a time until golden brown on each side. Remove to a platter. Serve with ranch or salsa and sour cream.
Recipe by That Which Nourishes at