Home Chicken Appetizers Southwest Chicken Egg Rolls (Baked) Recipe
Becky Hardin
4.88 from 25 votes
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These Southwest Chicken Egg Rolls are packed with seasoned chicken and veggies, then baked until crispy and golden brown. Served with an avocado dipping sauce, this baked egg rolls recipe makes an outstanding appetizer to feed a crowd.
What’s in Baked Southwest Egg Rolls?
These Southwest Egg Rolls are filled with seasoned chicken breast, black beans, corn, cheese, green chiles, red pepper, and onion. The result is all of my favorite Tex-Mex flavors packed onto an egg roll wrapper and rolled up into a tight little bundle of deliciousness.
- Black Beans: Black beans are a staple in Tex-mex dishes, so don’t skip ’em!
- Corn: Corn adds a subtle sweetness to the egg roll filling that balances out all the zesty flavors.
- Red Bell Pepper: Peppers bring fantastic freshness and crunch to these egg rolls.
- Green Chiles: Provide the perfect kick of spice that’ll take the flavors of this dish to the next level.
- Green Onion: I added green onions as a nod to the original Asian dish.
- Garlic: Garlic makes everything taste better. It enhances the flavor beautifully.
- Shredded Cheese: Monterey jack tastes great with this dish, but a Mexican blend or cheddar works well too!
- Spices: A combination of chili powder, onion powder, and cumin really dance on the palate.
Insider Tip: You could also swap out the green chiles with jalapenos, or use lettuce wraps instead of egg roll wrappers for a low-carb alternative.
Can I use leftover chicken for these egg rolls?
Yes, grab any pre-cooked chicken you have, like rotisserie to speed things up. You can still season it as instructed or skip if it’s already seasoned. Since it’s already cooked, just add in with the filling and bake the egg rolls.
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Can I make these Southwest egg rolls ahead of time?
Yes! To make your egg rolls ahead of time, simply follow the recipe and stop when it’s time to bake. If you plan on baking them the next day, you can store them in the fridge wrapped in foil or plastic wrap. If you plan on making them more than a day in advance, it’s best to store your egg rolls in the freezer.
When ready to bake, take them out of the freezer, place them on a baking sheet, brush them with olive oil, or spritz them with cooking spray, and bake at 425 for 15-20 minutes, flipping halfway through.
Should you thaw frozen egg rolls before baking?
Nope! There’s no need to thaw your egg rolls before popping them in the oven as they’ll actually come out crispier cooked from frozen!
What can I do with the leftover avocado dip?
Although rare, if there’s any leftover dip, it’s super tasty on other dishes like tacos, salads, burrito bowls, and even scrambled eggs!
How to Store Baked Egg Rolls
Allow your crispy chicken egg rolls to cool completely. Then wrap them in aluminum foil or plastic wrap and store them in the refrigerator for 3 to 4 days.
I don’t recommend putting them in an airtight container because it will cause the crispy shell to become soggy.
How to Freeze Southwest Egg Rolls
These Southwestern Chicken Egg Rolls freeze well. Just store your leftovers in a freezer bag or airtight container for up to 3 months.
If your freezer space allows, it helps to first place the them on a sheet pan or plate to freeze, so they don’t stick together. Then, transfer the frozen egg rolls to a plastic bag or container to store long-term.
And there’s no need to thaw before baking!
Serving Suggestions
These Baked Chicken Egg Rolls make for a great party appetizer, but if you’d like to throw some guest stars into the mix or turn this dish into a full meal, there are plenty of tasty options.
Keep the Tex mex theme going and pair these with some fresh Guacamole, Mexican Grilled Corn, Crockpot Taco Soup, Mexican Rice, or this delicious Steak and Eggs!
4.88 from 25 votes
Southwest Chicken Egg Rolls
Southwest Chicken Egg Rolls are a great appetizer recipe or even a quick and easy lunch the entire family will love. These baked chicken egg rolls are packed with flavor, sure to please, and completely foolproof.
Prep: 15 minutes minutes
Cook: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 10
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Ingredients
Chicken:
- 14 ounces boneless skinless chicken breasts
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic
- 1/2 teaspoon onion powder
Egg Rolls:
- 1 can black beans drained
- 1 1/2 cups corn frozen is fine
- 1/2 red bell pepper chopped
- 8 ounces green chiles 1 can
- 2 green onions chopped
- 2 cloves garlic minced
- 1/2 cup shredded cheese like Monterrey Jack, Mexican blend, or cheddar
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1/4 teaspoon salt
- 20 egg roll wrappers
Avocado Cilantro Ranch Dipping sauce:
- 3 large avocados or 4 small/medium
- 3/4 cup packed cilantro
- 2 cloves garlic
- 2 green onions
- Juice of 1 lime
- 1 cup Greek yogurt
- Dash of salt and pepper
Instructions
Preheat the oven to 425°F.
Slice each chicken breast in half horizontally to make thin filets. Season each piece with a mix of salt, cumin, chili powder, garlic powder, and onion powder.
14 ounces boneless skinless chicken breasts, 1/2 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic
Heat the oil in a large pan over medium-high heat. Sauté the chicken for a few minutes on each side until cooked through. Once the chicken has cooled slightly, chop into small pieces.
Add the cooked chicken and the rest of the egg roll ingredients (except the wrappers) to a large bowl. Stir to combine.
1 can black beans, 1 1/2 cups corn, 1/2 red bell pepper, 8 ounces green chiles, 2 green onions, 2 cloves garlic, 1/2 cup shredded cheese, 1 teaspoon cumin, 1 tablespoon chili powder, 1/4 teaspoon salt
Place an egg roll wrapper down in a diamond shape. Wet the top point of the wrapper with your finger. Place 1/4 cup of filling in the center of the wrapper. Take the bottom point of the wrapper and fold it up over the filling. Take the two points on each side and fold them into the middle of the egg roll, and roll everything up. Once rolled, ensure the outside seam is sealed. Repeat this step until the filling is gone.
20 egg roll wrappers
Place the chicken egg rolls on a baking sheet and give them a quick spritz of cooking spray or lightly brush each roll with olive oil.
Bake the egg rolls for 15-17 minutes, flipping them halfway through so they are browned on both sides.
While the egg rolls are baking, prepare the dipping sauce. Add all the dipping sauce ingredients to a blender or food processor. Blend until smooth.
3 large avocados, 3/4 cup packed cilantro, 2 cloves garlic, 2 green onions, Juice of 1 lime, 1 cup Greek yogurt, Dash of salt and pepper
Notes
Storage: Store southwest chicken egg rolls in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition Facts
Southwest Chicken Egg Rolls
Amount Per Serving (2 egg rolls)
Calories 284Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 33mg11%
Sodium 432mg19%
Potassium 588mg17%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 2g2%
Protein 16g32%
Vitamin A 700IU14%
Vitamin C 16.7mg20%
Calcium 82mg8%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Appetizer
Cuisine:Mexican
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
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- George Moy says
I was wondering,can you use frozen grilled chicken strips for the filling? I bought a bag of Kroger grilled chicken strips and boy!they were flavorful of a little lime flavor and they would make anything taste great,so I thought this would make a very interesting egg roll especially the flavor.Reply
- Becky Hardin says
I don’t see why not!
Reply
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