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These easy, delicious southwestern egg rolls are packed with chicken, black beans, corn, chiles, and cheese, then oven-baked to crispy perfection!

Southwestern Egg Rolls stacked on a white plate next to a yellow ramekin of guacamole

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.

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.

Egg roll cut in half on a plate

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.

3 Rolls shaped into Wontons on a white plate next to a ramekin of guacamole

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 that 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

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These easy, delicious southwestern egg rolls are packed with chicken, black beans, corn, chiles, and cheese, then oven-baked to crispy perfection!
Author: Diabetic Foodie
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12

Ingredients 

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.
    1 chicken breast, ½ can black beans, 1 cup frozen corn, ½ can chopped green chiles, 3 scallions, ½ cup Mexican blend cheese, ¼ teaspoon garlic pepper, ¼ teaspoon cumin, ¼ teaspoon chili powder, 1 dash salt
  • Put a few tablespoons of cold water in a small bowl. Cover the egg roll wrappers with a wet paper towel while you work.
    12 egg roll wrappers
  • 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.

Notes

This recipe is for 12 servings. Each serving is 1 roll.
You can use wonton wrappers in place of the egg roll wrappers.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition Info Per Serving

Nutrition Facts
Southwestern Egg Rolls
Serving Size
 
1 roll
Amount per Serving
Calories
174
% Daily Value*
Fat
 
1.9
g
3
%
Saturated Fat
 
0.9
g
5
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.5
g
Cholesterol
 
14.4
mg
5
%
Sodium
 
196.8
mg
8
%
Potassium
 
329.2
mg
9
%
Carbohydrates
 
25
g
8
%
Fiber
 
3.2
g
13
%
Sugar
 
1.5
g
2
%
Protein
 
11.1
g
22
%
Net carbs
 
21.8
g
* Percent Daily Values are based on a 2000 calorie diet.