why make this recipe

Crispy Baked Southwest Chicken Eggrolls are a fun and tasty dish. They bring together the bold flavors of the Southwest in a crispy, golden package. Not only are they yummy, but they are also a healthier option since they are baked instead of fried. Perfect for a party or as a cozy snack, these eggrolls will be a hit with family and friends.

how to make Crispy Baked Southwest Chicken Eggrolls

Ingredients:

2 cups cooked chicken, shredded
1 cup black beans, drained and rinsed
1 cup corn kernels (frozen or fresh)
1 cup bell pepper, diced (any color)
1/2 cup red onion, finely chopped
1 cup shredded cheese (cheddar or pepper jack)
1 tablespoon taco seasoning
2 tablespoons fresh cilantro, chopped
1 package eggroll wrappers (approximately 20 wrappers)
1 egg, beaten (for sealing)
Cooking spray or olive oil for baking

For the Spicy Dipping Sauce:

1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon lime juice
1 tablespoon hot sauce (adjust to taste)
1 teaspoon chili powder
Salt and pepper to taste

Directions:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
In a large mixing bowl, combine the shredded chicken, black beans, corn, diced bell pepper, chopped red onion, shredded cheese, taco seasoning, and fresh cilantro. Mix well until all ingredients are evenly incorporated.
Take one eggroll wrapper and place it on a clean surface with one corner pointing towards you (like a diamond shape). Spoon about 2-3 tablespoons of the filling mixture onto the wrapper, about 2 inches from the bottom corner.
Fold the bottom corner of the wrapper over the filling, then fold in the side corners. Roll the wrapper tightly towards the top corner, sealing the edge with a little beaten egg to hold it together. Repeat this with each wrapper until the filling is used up.
Place the filled eggrolls seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray or brush with olive oil for a crispy finish.
Bake in the preheated oven for 15-20 minutes or until the eggrolls are golden brown and crispy. Make sure to flip them halfway through baking for even crispiness.
While the eggrolls are baking, prepare the spicy dipping sauce. In a small bowl, combine the sour cream, mayonnaise, lime juice, hot sauce, chili powder, salt, and pepper. Mix until smooth and adjust seasoning or hot sauce to your liking.
Once the eggrolls are done, remove them from the oven and let cool slightly before serving with the spicy dipping sauce.

how to serve Crispy Baked Southwest Chicken Eggrolls

Serve these delicious eggrolls warm with the spicy dipping sauce on the side. They make a great appetizer or snack. You can also serve them as a main dish alongside a fresh salad for a complete meal.

how to store Crispy Baked Southwest Chicken Eggrolls

If you have leftover eggrolls, store them in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes to get them crispy again.

tips to make Crispy Baked Southwest Chicken Eggrolls

Ensure the filling is not too wet to prevent the wrappers from getting soggy.
Experiment with different types of cheese or add extra spices for more flavor.
For a fun presentation, cut the eggrolls in half before serving.

variation

You can customize these eggrolls by adding different vegetables or proteins. Try adding spinach, zucchini, or even some cooked shrimp if you want to mix things up!

FAQs

Can I use store-bought rotisserie chicken for the filling?
Yes, rotisserie chicken is a great time-saver and adds flavor to the eggrolls.

Are these eggrolls spicy?
You can adjust the spice level by adding more or less hot sauce in the dipping sauce or by choosing a milder cheese.

Can I freeze the eggrolls?
Yes, you can freeze the uncooked eggrolls. Just wrap them well and store in the freezer for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.