Get ready to transform your ordinary appetizer game with these irresistible Baked Southwestern Chicken Egg Rolls that combine the perfect blend of zesty Mexican-inspired flavors and crispy, golden goodness. Imagine biting into a crunchy exterior that reveals a mouthwatering mixture of tender shredded chicken, black beans, corn, and melted cheese – all seasoned with bold cumin and chili powder. These egg rolls are not just a recipe; they're a culinary adventure that will have your family and friends begging for more!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 8 egg rolls
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained
- 1 cup corn
- 1 cup shredded cheese
- 1 tsp cumin
- 1 tsp chili powder
- Egg roll wrappers
- Oil for brushing
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine shredded chicken, drained black beans, corn, shredded cheese, cumin, and chili powder. Mix thoroughly to ensure even distribution of spices and ingredients.
- Lay out egg roll wrappers on a clean, dry surface with one corner pointing towards you, creating a diamond shape.
- Place approximately 1/4 cup of the chicken mixture in the center of each egg roll wrapper, slightly closer to the bottom corner.
- Fold the bottom corner up and over the filling, then fold in the side corners tightly to create a sealed pocket.
- Roll the wrapper upward, sealing the top corner with a small amount of water to ensure it stays closed.
- Arrange the rolled egg rolls on the prepared baking sheet, ensuring they are not touching each other.
- Lightly brush each egg roll with oil to help achieve a golden, crispy exterior.
- Bake in the preheated oven for 20-25 minutes, turning halfway through to ensure even browning.
- Remove from oven when egg rolls are golden brown and crispy. Let cool for 5 minutes before serving.
- Optional: Serve with salsa, sour cream, or guacamole for dipping.
Tips
- Ensure your filling is slightly cooled before rolling to prevent soggy wrappers
- Don't overfill the egg roll wrappers – about 1/4 cup of mixture is perfect
- Seal edges tightly with water to prevent filling from leaking during baking
- Use a silicone brush for even oil distribution for that golden, crispy exterior
- For extra crispiness, you can briefly broil the egg rolls for 1-2 minutes at the end of cooking
- Let egg rolls rest for 5 minutes after baking to allow filling to set and prevent burning your mouth
- Experiment with additional seasonings like garlic powder or smoked paprika for more depth of flavor
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 18g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 45mg
