Baked Southwestern Egg Rolls

Southwest Egg Rolls

I saw this innovative appetizer idea at Annie’s Eats delicious site. Since I rarely serve appetizers, I decided to make it a main dish to serve for dinner. It’s a delicious fusion of Southwest and Asian cuisines that is baked and not fried.

An easy recipe to throw together at the last minute and have on the table in 20 minutes. I added some shredded chicken breast, you could buy a rotisserie chicken and shredded it, or do as I did and just quickly grill one large chicken breast in a grill pan on the stove.

We all loved this meal and look forward to having it again. What’s not to love about a spicy, cheesy filling all wrapped up in a thin crispy shell.

Baked Southwestern Egg Rolls

Baked Southwestern Egg Rolls

Ingredients

  • 1 cup shredded, cooked chicken breast
  • 2 cups frozen corn, thawed
  • 1 (15 oz.) can black beans, rinsed and drained
  • 2 cups shredded Mexican cheese blend (I used a cheddar/jack blend)
  • 1 (4 oz.) can diced green chiles, drained
  • 4 green onions, chopped
  • 1 tsp. ground cumin
  • ½ tsp. chili powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. cayenne pepper
  • 1 package egg roll wrappers (about 24 total)

Directions

  1. In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
  2. Preheat the oven to 425? F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Notes

adapted slightly from Annie's Eats

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Comments

    Leave a Comment:

  1. Trimble says

    Thank you a MILLION times. I made these tonight and we LOVE them, especially my husband which makes me very happy. You’re awesome!

  2. says

    Yummy, they do look a treat too don’t they. I love the sound of these & will be adding these to my appetisers collection – unlike you we seem to whip up appetisers a lot.

  3. says

    seriously, why don’t I make eggrolls more often! these look awesome and you can totally fill them with so many things. I love that they are baked. Looks really delicious Barbara!

  4. Kathy says

    Kevin said, “Baked is NOT how you do it…” =) I, of course, am willing to try it!!! Looks much easier AND healthier than frying a whole batch!

      • Kathy says

        Well, our excuse is, we “couldn’t bake” while camping… but I’m going to give it a try here at home. They sound great! Maybe this weekend… served with the Cilantro dipping sauce. Mmmmm

  5. says

    This recipe is so versatile and I especially love the fact that it’s baked…bonus! Now I can eat more than just one of these scrumptious appetizers ;o)

    Flavourful wishes,
    Claudia

  6. says

    Wow looks wonderful.Been such a long time…i see that I have missed so many great posts of urs. Loved the idea of baking the rolls.

  7. says

    These look amazing Barbara! I love that these eggrolls are baked and that they are Tex-Mex flavored. I’m going to try these realsoon.

  8. says

    These look delicious! I usually fry mine but will try your baked version.

    For an awesome dipping sauce (which I adapted from food network) blend 1 block cream cheese, 1 cup sour cream, 1 can Ro-Tel, and 1 bunch cilantro leaves in the blender or food processor. Serve with the egg rolls.

    Yummy!