Go Back

Baked Crispy Spicy Southwest Eggrolls

These eggrolls are quick to whip up, bursting with zesty fillings, and perfect as a snack or appetizer, combining flavors from the Southwest for a crunchy, cheesy, and spicy treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 pieces
Course: Appetizer, Snack
Cuisine: Mexican, Southwest
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Eggroll Filling
  • 3 tablespoons olive oil
  • 1 pound ground chicken
  • 1 packet taco seasoning
  • 1 cup frozen corn, thawed
  • 1 cup black beans, drained and rinsed
  • 1/2 cup red bell pepper, diced
  • 1/4 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • 2 cups shredded pepper jack cheese
For Assembly
  • 8 sheets egg roll wrappers
  • 1 each avocado, sliced For serving
  • 1/2 cup salsa For serving
  • 1/2 cup sour cream For serving

Method
 

Preparation
  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  3. Add ground chicken and cook until it’s no longer pink, breaking it up with a spoon.
  4. Stir in taco seasoning, corn, black beans, and diced red bell pepper; cook for 3 minutes.
  5. Remove the skillet from the heat and stir in green onions, cilantro, and shredded cheese; let the mixture cool.
Assembly
  1. Place one egg roll wrapper on a flat surface and spoon about 1/4 cup filling near the corner.
  2. Fold in the sides of the wrapper, then roll tightly toward the opposite corner; seal the edge with a bit of water.
  3. Brush each egg roll with the remaining tablespoon of olive oil and place on the prepared baking sheet.
Baking
  1. Bake for 12 to 15 minutes or until golden brown and crispy, turning once halfway through.
Serving
  1. Serve warm with sliced avocado, salsa, and sour cream.

Notes

Let your filling cool down a bit before wrapping to avoid soggy wrappers. Swap out the chicken for ground turkey for a different flavor. Brush the eggrolls lightly with oil for crunch.