A spicy chicken, black bean and cheese filling all wrapped up in a thin crispy egg roll wrapper. These Baked Southwestern Egg Rolls are a delicious fusion of Southwest and Asian cuisines that are baked and not fried.

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Since we rarely eat appetizers, I decided to make them larger to serve as a main dish for dinner.

I’ve made them many times since I first tried them, and they’re always a hit. It’s an easy recipe to throw together at the last minute and have on the table in 20 minutes.

Also included in this post is a Recipe Round Up. I’ve joined a fun group of bloggers to put together a roundup of recipes on the first day of every month. This month we’re sharing Football Party Appetizer Recipes.

Collage of rolling up Southwest-Egg-Rolls

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.

Usually, my husband will help me fill and roll the egg rolls. It only takes a few minutes and you don’t need to worry about making them perfect. Last time I made them, I took the above step by step photos of how to roll them up.

I used a Silpat to roll them up on just to control the mess, but you can just do it on the counter or a plate if you prefer.

Southwest-Egg-Rolls on a sheet pan before baking

After the egg rolls are assembled, place them on a baking sheet lined with parchment or a Silpat. The new non-stick aluminum foil would also work and help make clean up easier.

Then spray the tops with non-stick cooking spray, or if you’re not a fan of cooking spray, brush a little oil on top. You don’t need to spray the bottom side. Usually oil will find it’s way to the bottom by the time it’s time to turn them. The little bit of oil helps them to crisp up.

Baked Southwestern Egg Rolls on a white platter with Guacamole

Every oven is different, so keep an eye up them. You want them to be nice and crispy, but you don’t want to burn them.

These are great finger food and perfect for the big game coming up soon. What’s not to love about a spicy, cheesy filling all wrapped up in a thin crispy shell.

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