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Crispy Baked Southwest Chicken Eggrolls

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Deliciously spicy eggrolls filled with shredded chicken, black beans, corn, and cheese, baked to crispy perfection and served with a zesty dipping sauce.

Ingredients

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

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine chicken, black beans, corn, bell pepper, onion, cheese, taco seasoning, and cilantro.
  3. Take one eggroll wrapper and place it diamond-shaped. Spoon 2-3 tablespoons of filling onto the wrapper.
  4. Fold the bottom corner over the filling, fold in the sides, and roll tightly, sealing with a beaten egg.
  5. Place the filled eggrolls seam-side down on the baking sheet and lightly spray with cooking spray or brush with olive oil.
  6. Bake for 15-20 minutes or until golden brown and crispy, flipping halfway through.
  7. In a bowl, mix sour cream, mayonnaise, lime juice, hot sauce, chili powder, salt, and pepper to create the dipping sauce.
  8. Serve the eggrolls warm with the spicy dipping sauce.

Notes

For a vegetarian version, substitute chicken with sautéed vegetables. Ensure to seal the eggrolls tightly to avoid filling leakage during baking.

Nutrition

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