Baked Southwest Chicken Egg Rolls are packed with seasoned chicken and veggies, then baked until crispy and golden brown. Southwest Egg Rolls are served with an avocado dipping sauce, which is easy and perfect! This Baked Egg Rolls Recipes makes an outstanding appetizer to feed a crowd or a healthy after school snack!
1/2cupshredded cheeselike Monterrey Jack, Mexican blend, or cheddar
20egg roll wrappers
Avocado Cilantro Ranch Dipping sauce:
3large avocadosor 4 small/medium
Juice of 1 lime
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.
Add the chicken and the rest of the egg roll ingredients, except the wrappers, to a large bowl. Stir to combine.
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.
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.