Baked Southwestern Egg Rolls
Everyone loves a delicious appetizer and these Baked Southwestern Egg Rolls are sure to become your favorite. They're fun, easy to make and packed full of Mexican flavor. They're also healthier than your typical egg roll because they're baked instead of fried. Whether it's for Game Day or a dinner party, these Southwestern Egg Rolls are sure to please!
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
- Yield24 Cookies
- 1 15.5 oz. can black beans, rinsed and drained
- 1 small bell pepper, finely chopped (or 5-6 sweet mini peppers)
- 1 10 oz. can Mexicorn, drained
- 1 4 oz. can diced green chilies
- 1 cup diced cooked chicken breast - leftover, grilled or baked chicken or from a store-bought rotisserie chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 package egg roll wrappers (24 wrappers)
- 1 tablespoon extra virgin olive oil
- Salsa, sour cream or Greek yogurt or guacamole
Preparing the Egg Rolls
- Preheat oven to 425.
- Combine all ingredients, except the egg roll wrappers and olive oil, in a medium bowl and stir to combine.
- Lay an egg roll wrapper flat on your counter. Spoon about 3-4 tablespoons of the filling into the middle bottom third of the wrapper, leaving some space around the edges. Fold the sides over and then roll up the egg roll. Place seam side down on a baking sheet. (Watch the video at the top of this post to see this in action.)
- Repeat with remaining egg roll wrappers until all are filled. (You’ll have leftover of the mixture).
- Brush the tops of each egg roll with olive oil.
- Bake at 425 for 15 minutes, until the egg rolls are golden brown and edges are crispy.
- Serve warm with salsa, sour cream/Greek yogurt or guacamole.
Original recipe – here.