Southwestern Egg Rolls


  • 1 tablespoon vegetable oil
  • 1 1/2 cups onion, chopped
  • 1 1/2 cups red bell peppers, diced 1/4”
  • 1 1/2 cups corn kernels
  • 1/4 jalapeno pepper, minced
  • 1 teaspoon cumin, ground
  • 1 teaspoon garlic, minced
  • 1 cup California Black Ripe Olives, sliced
  • 6 oz. goat cheese
  • 1/2 cup cilantro, chopped
  • 2 tablespoons lime juice
  • 1/2 teaspoon Kosher salt
  • 12 egg roll wrappers, (7” by 7”)
  • 1 egg, beaten
  • 48 oz. vegetable oil, for frying


Heat 1 tablespoon oil over medium in a large sauté pan. Add onions, red pepper and corn and cook for 6-8 minutes until tender. Mix in jalapenos, cumin and garlic and cook for 1 more minute. Remove from heat and stir in California Ripe olives, goat cheese, cilantro and lime juice. Season with salt and set aside until cool enough to handle. To wrap, place each wonton wrap on the counter with one corner facing you. Spoon 1/4 cup of vegetable mixture onto the center of each wonton wrapper and pat into a 3” by 1 1/2” rectangular shape. Brush sides of wonton (around the filling) with beaten egg. Fold the bottom corner of the wrapper over the filling, then roll the wrapper up once. Fold in the sides, brush again with egg wash, then continue to roll wonton into a tight cylinder. Heat oil in a medium saucepot to 375 degrees. Fry egg rolls for 1-2 minutes until golden brown. Remove from pot with a slotted spoon and drain on a baking rack lined with paper towels. Serve hot with salsa.