Get ready to transform your ordinary appetizer routine with these mouthwatering Baked Southwestern Egg Rolls that pack a flavor punch in every crispy bite! Imagine golden, crunchy wrappers filled with tender shredded chicken, hearty black beans, sweet corn, and a zesty blend of cumin and chili powder that will make your taste buds dance. These aren't just egg rolls—they're a fiesta of flavor that will have your guests begging for the recipe!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Southwestern
Serves: 12 egg rolls
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1/2 cup red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 12 egg roll wrappers
- Cooking spray
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine shredded chicken, black beans, corn, and diced red bell pepper. Mix thoroughly to ensure even distribution of ingredients.
- Add cumin and chili powder to the mixture, stirring well to coat all ingredients with the spices. Taste and adjust seasoning if needed.
- Lay out an egg roll wrapper on a clean, flat surface with one corner pointing towards you, creating a diamond shape.
- Place approximately 2-3 tablespoons of the chicken and bean mixture in the center of the wrapper, slightly closer to the bottom corner.
- Fold the bottom corner up and over the filling, then fold in the side corners towards the center, creating a tight seal.
- Roll the egg roll upward, ensuring the sides remain tucked in, and seal the top corner with a small amount of water to secure the wrapper.
- Place the completed egg roll seam-side down on the prepared baking sheet. Repeat the process with remaining wrappers and filling.
- Lightly spray the tops of the egg rolls with cooking spray to help achieve a golden, crispy exterior.
- Bake in the preheated oven for 20-25 minutes, turning once halfway through, until the egg rolls are golden brown and crispy.
- Remove from the oven and let cool for 5 minutes before serving. Serve with salsa, guacamole, or sour cream for dipping.
Tips
- Ensure your filling is not too wet to prevent soggy egg rolls. Drain beans and corn thoroughly.
- Don't overfill the wrappers—2-3 tablespoons is the sweet spot for easy rolling and even cooking.
- Use water as "glue" to seal the egg roll edges securely and prevent them from opening during baking.
- For extra crispiness, make sure to spray the egg rolls with cooking spray and turn them halfway through baking.
- Let the egg rolls cool for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- Experiment with additional mix-ins like diced jalapeños or shredded cheese for personalized flavor.
- Serve immediately for maximum crunch and enjoy with your favorite dipping sauces!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 8g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 20mg
