Baked Southwestern Egg Rolls

Baked southwestern egg rolls with chicken, black beans and cheese make a perfect game day or party appetizer - these are always a hit!

I’m back with another football inspired recipe to get you ready for the big game!

Recently, I made my easy chicken roll-ups with cream cheese and veggies for our tailgating party and easy pimiento cheese crackers for our team-themed round-up for my Southern based Carolina Panthers team.

But my team didn’t have such a great year this year...

We went all the way last year, and now we're not even in the playoffs, so I'm a little less jazzed.

On the other hand, we lost at the Super Bowl last year and that’s the day my oven completely broke, so maybe low key is good.

Plus, more time to focus on the food! Cause sometimes that’s the best part. Or maybe all the time.

Today I’m sharing these easy baked southwestern egg rolls.

I’ve been making these babies on repeat recently because they’re so fun and tasty and a great way to serve a crowd!

I took them to my girls group get together last month and then a couple of weeks ago, took them over to a neighbor’s house when we had a get together there on our snow day.

They were devoured both times!

I use store-bought egg roll wrappers for these baked egg rolls and stuff them with an easy mixture of chicken, beans, cheese and all kinds of great Southwestern style seasonings.

The mixture alone is delicious!

In fact, I have some friends who are gluten free so I took the extra mixture in a bowl and they scarfed it up - some with gluten free crackers, some just by the spoonful.

So you’ll be glad to end up with some extra!

(If you're looking for a more traditional egg roll recipe, check out these baked vegetable egg rolls.)

So let's get cooking.

Now, I’ve got some notes and tips coming up below on how to make southwestern egg rolls. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Recipe Notes:

• You can prep the filling mixture for these ahead of time and just wrap and bake them when you’re ready to serve.
• I’ve also reheated these in the oven after they’ve cooked, so you could do that too as a make ahead option. Put them in a 300 degree oven for 10 minutes or until warmed through.
• Chicken: The chicken for this recipe needs to be already cooked. You can use shredded or diced chicken from a rotisserie chicken at the store or some leftover grilled or baked chicken.
• Cheese: You can substitute a Mexican style blend cheese or use all cheddar or all Monterey Jack cheese if you prefer.
• Corn: You can substitute fresh, canned or frozen corn (thawed) in place of the can of Mexicorn if you want.

Need a vegetarian version? Just omit the chicken.

Also, as I mentioned, you’ll have about 1 cup of leftover chicken mixture. You can serve it on the side with chips or crackers or save it for a light lunch.

I’ve even used it to stuff into taco shells for the kids as dinner.

As for leftovers of the baked egg rolls, let's talk about how to store and reheat those.

Leftovers:

• Leftover baked egg rolls can be stored in the refrigerator for up to 2-3 days.
• To reheat, place on a baking sheet sprayed with cooking spray. Bake at 300 degrees for about 10 minutes, until warmed through.
• You can also reheat these in an Air Fryer to get them extra crispy again. Cook at 350 for 2-3 minutes, until warmed through.
• I don’t recommend reheating egg rolls in the microwave because they lose all their crunchy edges and will be overly soft.

I hope you give these baked southwestern egg rolls a try for your game day eats - or just any time you need a fun appetizer!

They are sure to be a huge hit.

Enjoy!

XO,

Kathryn

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Baked Southwestern Egg Rolls

Easy southwestern baked egg rolls with chicken, black beans and cheese make a perfect game day or party appetizer!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Yield: 12 servings

1x2x3x

Cook Mode

Ingredients

• 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
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes, optional
• 1 package egg roll wrappers (24 wrappers)
• 1 tablespoon extra virgin olive oil

For serving:

• salsa, sour cream or Greek yogurt, or guacamole

Instructions

• 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.

Notes

Make ahead: You can prep the filling mixture for these ahead of time and just wrap and bake them when you’re ready to serve. I’ve also reheated these in the oven after they’ve cooked, so you could do that too. Put them in a 275 degree oven for 10 minutes or until warmed through.

Cheese: You can substitute a Mexican style blend cheese or use all cheddar or all Monterey Jack cheese if you prefer.

Corn: You can substitute fresh, canned or frozen corn (thawed) in place of the can of Mexicorn if you want.

Vegetarian: You can omit the chicken for a vegetarian version.

Leftovers: You’ll have about 1 cup of leftover chicken mixture. You can serve it on the side with chips or crackers or save it for lunch.

Leftover baked egg rolls can be stored in the refrigerator for up to 2-3 days. To reheat, place on a baking sheet sprayed with cooking spray. Bake at 300 degrees for about 10 minutes, until warmed through.

You can also reheat these in an Air Fryer to get them extra crispy again. Cook at 350 for 2-3 minutes, until warmed through.

Video

Nutrition

Serving: 2egg rolls | Calories: 211kcal | Carbohydrates: 8g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 454mg | Fiber: 2g | Sugar: 1g

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