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a few egg rolls stacked on a black plate.
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4.84 from 6 votes

Mexican Chicken Egg Rolls

Get ready for a flavor fiesta with these Mexican Chicken Egg Rolls! Crunchy, packed with a savory chicken filling, and perfect for dipping, they're a crowd-pleaser that will turn your kitchen into your favorite local taqueria.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer, Lunch, Snack
Cuisine: Mexican
Keyword: chicken egg rolls, egg rolls, mexican chicken egg rolls
Servings: 24
Calories: 96kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 pound chicken breasts boneless and skinless, cut into small pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 1 medium red bell pepper chopped in small pieces
  • 1 cup frozen corn
  • 2 cups kale roughly chopped
  • 1 cup salsa
  • 6 green onions chopped
  • ¼ cup parsley chopped
  • salt and pepper to taste
  • 24 egg roll wrappers
  • ¼ cup butter melted
US Customary - Metric

Instructions

  • Preheat your oven to 425°F (220°C). If using an air fryer, preheat according to manufacturer's instructions. Get your ingredients ready.
  • In a large skillet, heat olive oil over medium heat. Add the chicken, cumin, chili powder, and cayenne pepper. Stir occasionally until chicken is cooked through.
    process shots showing how to make mexican chicken egg rolls.
  • Toss in the red bell pepper, frozen corn, kale, and salsa to the skillet. Stir and cook until the peppers are tender. Add the chopped green onions, parsley, salt, and pepper. Mix well.
    process shots showing how to make mexican chicken egg rolls.
  • Lay out your egg roll wrappers. Spoon 1-2 tablespoons of the chicken mixture into the center of each wrapper. Brush the edges with warm water and fold according to the package instructions.
    process shots showing how to make mexican chicken egg rolls.
  • If baking, place egg rolls on a parchment-lined baking sheet and brush each with melted butter. Bake for 15 minutes, or until golden brown. If air frying, place the egg rolls in the air fryer basket, taking care not to overcrowd. Air fry at 400°F (200°C) for 10-12 minutes, or until golden and crispy, turning halfway through.
    process shots showing how to make mexican chicken egg rolls.
  • Serve your delicious Mexican Chicken Egg Rolls hot, with your favorite salsa on the side.

Video

Notes

  1. To make the filling extra flavorful, try adding a sprinkle of your favorite Mexican cheese or a dollop of sour cream to the mixture before wrapping it up in the egg roll wrappers.
  2. Make sure to brush the egg rolls with melted butter before baking to give them a golden, crispy texture.
  3. If you prefer a spicier filling, feel free to adjust the amount of chili powder or cayenne pepper to your liking.
  4. For a vegetarian version of these egg rolls, simply omit the chicken and use vegetable broth instead of chicken broth in the recipe.
  5. Leftover egg rolls can be reheated in the oven or air fryer for a crispy texture, or microwaved for a softer texture. Serve with additional salsa or sour cream on the side for added flavor.

Nutrition

Serving: 1egg roll | Calories: 96kcal | Carbohydrates: 11g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 173mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 949IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg