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.
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.
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!
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 Homemade 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!
What to Serve with Baked Southwest Chicken Egg Rolls
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!
Southwest Chicken Egg Rolls
- 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
- 1 can black beans drained
- 1 1/2 cups corn frozen is fine
- 1/2 red bell pepper chopped
- 1 can 8 ounces green chiles
- 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
- Preheat the oven to 425 degrees.
- 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. Heat the oil in a large pan over medium-high heat. Sauté the chicken for a few minutes on each side until the cooked through. Once the chicken is cool, chop into small pieces.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
- Add the 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, 1 can, 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 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
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