These easy, delicious southwestern egg rolls are packed with chicken, black beans, corn, chiles, and cheese, then oven-baked to crispy perfection!
I absolutely love southwestern and Mexican-inspired dishes. From yummy snacks to hearty meals, from tasty salads to satisfying casseroles, I’m always looking for new ways to enjoy those flavors.
These southwestern egg rolls are like all my favorite ingredients rolled up into one bite-sized piece of deliciousness! They’re made with chicken, black beans, corn, chiles, and cheese, all rolled up in egg roll wrappers and oven-baked to crispy perfection.
If you think they sound delicious, just wait until you taste them. Serve with a little guacamole on the side for dipping and get ready to fall in love.
They’re easy to make, too! Combine the ingredients for the filling, assemble the rolls, and bake. It’s that simple.
These rolls are my go-to for a quick and easy appetizer that’s always a crowd-pleaser. They’re great to serve for game day or any other kind of get-together. Just don’t be surprised if they’re gone in minutes.
How to make southwestern egg rolls
Ready to see how easy it is to make these delicious little bites?
Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone liner.
Step 2: In a large bowl, combine the chicken, beans, corn, chiles, scallions, cheese, garlic pepper, cumin, chili powder, and salt. Mix gently until well-combined.
Step 3: Put a few tablespoons of cold water in a small bowl. Cover the egg roll wrappers with a wet paper towel while you work.
Step 4: Place one wrapper at a time on a cutting board with one of the points facing you. Dab your fingers in the water and wet the entire edge of the wrapper.
Step 5: Add some of the chicken mixture in the middle of the wrapper in a horizontal line.
Step 6: Fold the bottom point up and over the filling. Next, fold in each side, then roll to enclose. Press firmly to seal, then transfer to the baking sheet with the sealed side down.
Step 7: Repeat with remaining wrappers and filling. You should have 12 rolls total.
Step 8: Lightly spray the rolls with nonstick spray. Bake for 7 to 8 minutes.
Step 9: Turn the rolls, lightly spray again with nonstick spray, then bake until golden and crisp, about 5 to 6 minutes.
Your egg rolls are ready to enjoy! I recommend serving them with a little guacamole for dipping.
Variations for your egg rolls
Missing a few of your favorite ingredients? Feel free to get creative with your rolls!
Prefer pulled pork or shredded beef? You can use either in place of the chicken for a fun twist.
Looking for more heat? Add some diced poblano or jalapeño to the filling to give it that extra kick.
Want to use pinto beans instead of black beans? Go ahead and swap them out!
You could also switch up this recipe by using wonton wrappers instead of egg roll wrappers. I’ve tried both, and either option works quite well! My husband actually thought the wonton wrappers were easier to eat and a little crunchier.
Storage
I recommend serving your egg rolls when they’re hot and fresh out of the oven. However, if you have any leftovers, you can store them in an airtight container for up to 4 days.
To reheat, you’ll probably get the best results by putting them back in the oven at 400°F. I wouldn’t suggest microwaving them as that could make the wrappers soggy.
Other Mexican-inspired recipes
If you love these flavors as much as I do, then you may be looking for even more recipes that bring them together. Good news: there are SO many great options to try!
Here are a few of my favorites I know you’ll love:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Southwestern Egg Rolls
Ingredients
- 1 chicken breast (cooked and shredded)
- ½ can black beans (7½ ounces, drained and rinsed)
- 1 cup frozen corn (thawed)
- ½ can chopped green chiles (2 ounces)
- 3 scallions (thinly sliced)
- ½ cup Mexican blend cheese
- ¼ teaspoon garlic pepper
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- 1 dash salt
- 12 egg roll wrappers
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone liner.
- In a large bowl, combine the chicken, beans, corn, chiles, scallions, cheese, garlic pepper, cumin, chili powder, and salt. Mix gently until well-combined.
- Put a few tablespoons of cold water in a small bowl. Cover the egg roll wrappers with a wet paper towel while you work.
- Place one wrapper at a time on a cutting board with one of the points facing you. Dab your fingers in the water and wet the entire edge of the wrapper.
- Add some of the chicken mixture in the middle of the wrapper in a horizontal line.
- Fold the bottom point up and over the filling. Next, fold in each side, then roll to enclose. Press firmly to seal, then transfer to the baking sheet with the sealed side down.
- Repeat with remaining wrappers and filling. You should have 12 rolls total.
- Lightly spray the rolls with nonstick spray. Bake for 7 to 8 minutes.
- Turn the rolls, lightly spray again with nonstick spray, then bake until golden and crisp, about 5 to 6 minutes.
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