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We love egg rolls at our house and these Baked Mexican Egg Rolls are wonderful appetizers to serve at your next family gathering!
I have to give credit to my niece Nicole, who first introduced us to these yummy bites! I immediately went home and searched recipes until I found one similar to what she had and took things from there.
Talk about yummy. Tender chunks of chicken, black beans, corn, black olives, all wrapped up in a crunchy egg roll wrapper. Plus, baked is healthier than fried, right? So there you go. Even better!
Ingredients Needed to Make Baked Mexican Egg Rolls
- chicken breast strips (1 pound)
- vegetable oil
- can of black beans, rinsed and drained
- Mexican-style corn, drained
- yellow onion
- black olives, diced
- garlic clove
- cumin powder
- chili powder
- kosher salt
- freshly ground black pepper
- Colby Jack cheese
- egg roll wrappers
- water
- more vegetable oil for coating
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 400 degrees. Prepare your ingredients. Slice the chicken into 1″ bite-size pieces. Dice the yellow onion and mince the garlic. Finely shred a block of Colby Jack cheese.
In a large preheated skillet, cook the chicken pieces in hot oil until golden brown. Add in the rinsed and drained black beans, drained corn, diced onion, minced black olives, and the minced garlic.
Measure out the ground cumin, chili powder, kosher salt and freshly ground black pepper. Sprinkle over the chicken mixture and stir to combine.
Cook on low for 5-7 minutes. Sprinkle with the finely shredded cheese. Remove from heat and allow to cool for 10-15 minutes.
Assembling the Egg Rolls
To prepare the egg rolls, moisten edges of each egg roll with water and place 3-4 tablespoons of filling in the lower half. Fold as you would per directions on egg roll package. Place each on a baking sheet covered with tinfoil that has been sprayed with cooking spray. Brush tops of each egg roll generously with vegetable oil.
Bake for 20-25 minutes until golden brown. Turn rolls as needed to prevent burning on one side. Allow to cool.
Cut the Baked Mexican Egg Rolls diagonally in half or thirds, depending on how many guests you’re serving. Believe me, they won’t last long. Serve with Homemade Guacamole Dip, sour cream, and/or salsa. This recipe will make 32-48 pieces.
Oh, and if you love egg rolls as much as we do, give this recipe a whirl: Egg Rolls
See more Appetizers Here. Browse Mexican Dishes Here.
Baked Mexican Egg Rolls
Ingredients
- 1 pound chicken breast strips chopped into small pieces
- 3 tablespoons vegetable oil
- 15 oz canned black beans drained
- 11 oz Mexican-style corn drained
- 1/2 cup diced yellow onion
- 1/4 cup minced black olives
- 2 tablespoons minced garlic
- 1 teaspoon cumin powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups Colby Jack cheese finely shredded
- 16 oz. egg roll wraps
- 1/3 cup water
- vegetable oil
Instructions
- Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Slice the chicken tenders into bite-size pieces. Dice the onion. Mince the garlic. Finely shred the Colby Jack cheese.
- In a large preheated skillet, cook chicken pieces in hot oil until golden brown. Add in the rinsed and drained black beans, drained Mexican corn, diced onion, minced black olives, and minced garlic.
- Measure out the ground cumin, ground chili powder, kosher salt, and freshly ground black pepper. Sprinkle over the chicken mixture and stir to combine. Cook on low for 5-7 minutes.
- Sprinkle with shredded cheese. Remove from heat and allow to cool for 10-15 minutes.
Assembling the Egg Rolls
- To prepare the egg rolls, moisten edges of each egg roll with water and place 3-4 tablespoons of filling in the lower half. Fold as you would per directions on egg roll package.
- Place each on a baking sheet covered with aluminum foil that has been sprayed with cooking spray. Brush tops of each roll generously with vegetable oil.
- Bake in preheated oven for 20-25 minutes until golden brown. Turn rolls as needed to prevent burning on one side. Remove from oven and allow to cool.
- Cut in half diagonally and serve with guacamole dip, sour cream, and/or salsa. Makes 32 pieces.
Deborah, These look delicious! I LOVE Mexican food and can't wait to try these.
Hugs,
Michelle
Thanks, Michelle. I'm planning to make them this weekend. Yum!