Easy southwestern baked egg rolls with chicken, black beans and cheese make a perfect game day or party appetizer!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Yield: 12servings
Ingredients
1(15.5 oz.) can black beans, rinsed and drained
1small bell pepper, finely chopped (or 5-6 sweet mini peppers)
1(10 oz.) can Mexicorn, drained
1(4 oz.) can diced green chilies
1cupdiced cooked chicken breast, leftover grilled or baked chicken or from a store-bought rotisserie chicken
1cupshredded cheddar cheese
1cupshredded Monterey Jack cheese
1teaspoonchili powder
1teaspoonground cumin
1teaspoonkosher salt
½teaspoonblack pepper
¼teaspoonred pepper flakes, optional
1package egg roll wrappers (24 wrappers)
1tablespoonextra 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.