One of my favorite things about cooking is discovering new ways to use leftovers, and that’s exactly how this recipe for Baked Southwestern Egg Rolls came to be. Picture this: a sunny Saturday afternoon, the kitchen still buzzing with the remnants of Friday night’s Mexican feast. Leftover rotisserie chicken and an array of colorful veggies were begging to be transformed into something delicious. And thus, the idea of these savory, crispy egg rolls was born.
This recipe has become a family favorite, especially when we’re craving a snack that’s both satisfying and bursting with flavor. These egg rolls are perfect for game day, a casual gathering with friends, or even as a quick and easy dinner. They pack a punch with their blend of tender chicken, black beans, sweet Mexicorn, and a medley of cheeses, all wrapped up in a crunchy egg roll wrapper.
One of the things I love most about these egg rolls is their versatility. Don’t have chicken? Substitute with ground beef or turkey. Want to add more heat? Throw in some extra red pepper flakes or diced jalapeños. The options are endless, and you can tailor the filling to suit your taste or whatever ingredients you have on hand.
The recipe is simple enough for a weeknight but impressive enough to share at a potluck. Plus, they’re baked, not fried, making them a healthier alternative to traditional egg rolls. Paired with your favorite dipping sauces—like tangy salsa, creamy guacamole, or refreshing Greek yogurt—they’re a crowd-pleaser that will leave everyone reaching for seconds.
I invite you to give these Baked Southwestern Egg Rolls a try and see for yourself how delightful they are. They’re more than just a way to use up leftovers; they’re a delicious adventure in every bite.
Preparing the Baked Southwestern Egg Rolls
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Ingredients
- 1 cup shredded Monterey Jack cheese
- 1 package egg roll wrappers (24 wrappers)
- 1/4 teaspoon red pepper flakes, optional
- 1 (10 oz.) can Mexicorn, drained
- 1 teaspoon ground cumin
- 1 (15.5 oz.) can black beans, rinsed and drained
- 1 small bell pepper, finely chopped (or 5-6 sweet mini peppers)
- 1 tablespoon extra virgin olive oil
- 1 cup shredded cheddar cheese
- 1 cup diced cooked chicken breast (leftover or rotisserie)
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 (4 oz.) can diced green chilies
- salsa, sour cream or Greek yogurt, or guacamole
Directions
Preheat your oven to 425°F.
In a medium bowl, mix together all ingredients except for the egg roll wrappers and olive oil.
Take an egg roll wrapper and lay it flat on your counter. Spoon about 3-4 tablespoons of the filling onto the bottom third of the wrapper, leaving space around the edges. Fold the sides in, then roll up the egg roll. Place it seam side down on a baking sheet.
Repeat with the remaining wrappers and filling. You may have some filling left over.
Brush the tops of each egg roll with olive oil.
Bake in the oven for 15 minutes or until the egg rolls are golden brown and crispy on the edges.
Serve them warm with your choice of salsa, sour cream, Greek yogurt, or guacamole.
FAQs:
What can I use as a substitute for egg roll wrappers?
If you don’t have egg roll wrappers, you can use spring roll wrappers or wonton wrappers as a substitute. Alternatively, for a gluten-free option, you might try using rice paper wrappers, though the texture will be different.
Can I freeze the Southwestern Egg Rolls?
Yes, you can freeze these egg rolls before baking. Place them on a baking sheet to freeze individually before transferring to a freezer-safe bag. When ready to eat, bake them directly from the freezer, adding a few extra minutes to the cooking time.
How can I make these egg rolls spicier?
To make the egg rolls spicier, you can increase the amount of red pepper flakes or add diced jalapeños to the filling. Additionally, using a spicy salsa or hot sauce as a dip can enhance the spiciness.
What is Mexicorn and can I substitute it?
Mexicorn is a blend of corn and bell peppers. If you can’t find Mexicorn, you can use regular canned corn and add finely chopped bell peppers to achieve a similar flavor and texture.
Can I use other types of cheese in this recipe?
Absolutely, you can substitute the cheddar and Monterey Jack cheeses with other varieties such as pepper jack for a spicier kick, or use a Mexican cheese blend for a different flavor profile.
Baked Southwestern Egg Rolls
Ingredients
- 1 cup diced cooked chicken breast leftover or rotisserie
- 1 15.5 oz. can black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 10 oz. can Mexicorn, drained
- 1 small bell pepper finely chopped (or 5-6 sweet mini peppers)
- 1 4 oz. can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 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
Instructions
- Preheat your oven to 425°F.
- In a medium bowl, mix together all ingredients except for the egg roll wrappers and olive oil.
- Take an egg roll wrapper and lay it flat on your counter. Spoon about 3-4 tablespoons of the filling onto the bottom third of the wrapper, leaving space around the edges. Fold the sides in, then roll up the egg roll. Place it seam side down on a baking sheet.
- Repeat with the remaining wrappers and filling. You may have some filling left over.
- Brush the tops of each egg roll with olive oil.
- Bake in the oven for 15 minutes or until the egg rolls are golden brown and crispy on the edges.
- Serve them warm with your choice of salsa, sour cream, Greek yogurt, or guacamole.
