These Spicy Baked Mexican Chicken Egg Rolls are a perfect appetizer! Forget about the fried restaurant version, these babies are just as good, baked and a loaded with tons flavor!Â
Spicy Baked Mexican Egg Rolls
My favorite part about going to a Chinese restaurant is, drum roll please …. eating the egg rolls! They’re so delicious! But I also love Mexican food, so combining these two cuisines, is a no brainer. This recipe has simple ingredients and big flavor, because that’s what we’re all about around here! You can serve these egg rolls as an appetizer or as a main dish alongside a delicious easy chicken stir fry or a bowl of chow mein.
Egg rolls are really simple to make and you can stuff them with anything you choose! We all know that it’s easier to just order them at a restaurant or perhaps pre-made at the grocery store but I promise you, this homemade baked version is delicious! And I’ll also mention, they are lower in fat than a typical fried egg roll – you’re welcome!
Why Is An Egg Roll Called An Egg Roll
If you didn’t know that egg rolls don’t have eggs in them – now you do. So why do they call it an egg roll? No one actually knows. One theory, is the wrapper itself contains egg; which isn’t too hard to believe. Another theory, is that some recipes call for you to brush egg on the wrapper of your “egg roll” in order to seal it for cooking. Regardless of theories, I think we can all agree it doesn’t matter as long as they taste amazing!
Ingredients In Spicy Baked Mexican Egg Rolls
- Chicken breasts – Skinless, boneless, and chopped into small pieces.
- Olive oil –Â For frying.
- Butter – I like to use unsalted to control salt content
- Spices – Cumin, chili powder, cayenne
- Kale – regular kale or baby kale.
- Corn – Frozen works best.
- Red bell pepper – Chopped, you can use whichever color bell pepper you prefer.
- Green onions – I’m using green onion today, chopped up finely.
- Salsa – You can use a mild or spicy salsa of your choice.
- Parsley – I like to use fresh parsley, chopped – prepackaged is also fine if you can’t find it fresh.
- Salt and pepper –Â Let’s be honest, you really can’t cook without it!
- Egg roll wrappers – You can find these in the grocery store, fresh or frozen.
What Is An Egg Roll Wrapper
Do you ever buy egg roll wrappers? If you don’t, I think you should! They are the perfect vessel for all kinds of great stuff whether you’re looking for sweet or savoury. You can find egg roll wrappers in the freezer section of the grocery store or a refrigerated shelf in the produce section. If frozen, you can thaw your egg rolls on the counter for 30 minutes, or put them in the fridge overnight for use the next day.
How To Make Spicy Baked Mexican Egg Rolls
- Preheat oven:Â To 425 degrees and line a baking sheet with parchment paper; set aside.
- In a skillet:Â Heat the olive oil, add chicken, cumin, chili powder, cayenne, and cook until chicken is no longer pink. Stirring occasionally, mix in frozen corn, baby kale, chopped bell pepper, and salsa. Next, add green onions, parsley and salt and pepper.
- Prepare egg rolls:Â Using a tablespoon, scoop 1 – 2 spoons of the skillet mixture in the centre of the egg roll wrapper. Brush the edges of the wrapper with warm water and roll as per the instructions on the selected package. Repeat until all skillet mixture is gone and place on the prepared baking sheet.
- Bake:Â Brush each egg roll roll with melted butter, and bake for about 15 minutes, or until golden brown. Serve with salsa or your choice of dipping sauce!
What Else Can I Put In Spicy Baked Mexican Egg Rolls
The sky is the limit when it comes to these wrappers. But here are some suggestions:
- Bean sprouts
- Spinach
- Avocado
- Carrots
- Mushrooms
- Pork
- Onion
- Chili flakes
What If I Want To Fry My Egg Rolls
I will not deny you a fried egg roll, ever! I understand that sometimes it’s really hard to deny that unwavering craving for fried food! To fry your egg rolls:
- Prep oil: Pour 2 – 3 inches of cooking oil into a deep pot and heat to 350 degrees.
- Fry egg rolls:Â Fry the prepared eggs rolls 2 – 3 at a time, for about 3 – 5 minutes, turning occasionally and until they are golden brown all over.
Can I Make Spicy Baked Mexican Egg Rolls In Advance
Yes, you can prep egg rolls in advance! You can fully assemble the egg rolls by freezing them in a large freezer bag, and when you’re ready to prepare, bake them from frozen. If you need your egg rolls within the next day or two, you can simply place them on a baking sheet lined with parchment paper, cover with plastic wrap and put in the fridge.
What to Do With Leftover Egg Rolls
Egg rolls are perfect to freeze for these reasons:
- You want to be able to eat egg rolls one at a time for a snack.
- You need a simple and super tasty, bake and serve appetizer for unexpected or last minute company.
- An easy dinner for later.
Egg rolls will last 3 – 4 days in the fridge when stored properly. But I recommend to freeze them as it will extend the shelf life up to 2 months.
More Delicious Mexican Food To Try:
- Chicken Tamale Casserole
- Taco Meatball Ring
- Enchilada Meatball Bake
- Mojito Recipe
- Pico de Gallo Recipe
- Beef Empanadas
- Breakfast Burritos
- Mexican Stuffed Peppers
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Spicy Baked Mexican Chicken Eggrolls
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breasts boneless and skinless, cut into small pieces (about 2)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 red bell pepper chopped in small pieces
- 1 cup frozen corn
- 2 cups kale roughly chopped
- 1 cup salsa
- 6 green onions chopped
- 1/4 cup parsley chopped
- salt and pepper to taste
- 24 egg roll wrappers
- 1/4 cup butter melted
Instructions
- Preheat oven to 425 F degrees. Prepare a baking sheet with parchment paper; set aside.
- Heat the olive oil in a large skillet then add chicken, cumin, chilli powder, cayenne pepper and cook until chicken is no longer pink, stirring occasionally. Add bell pepper, frozen corn, kale and salsa. Cook for 2 minutes or until peppers are tender. Add green onions, parsley and season with salt and pepper.
- Prepare all the egg rolls before baking. There should be about 24 egg roll wrappers in the package, so you should have more than enough mixture for all of them. Take a wrapper and in the middle place a tbsp or two of the chicken mixture. Brush with warm water around the edges. Wrap the rolls according to the wrapping instructions on the package. Repeat with remaining wrappers and mixture.
- Place egg rolls on prepared baking sheet. Brush each egg roll with the melted butter. Bake the egg rolls for about 15 minutes or until golden brown.
- Serve with salsa on the side.
Recipe Notes
- Egg rolls will last 3 - 4 days in the fridge when stored properly. But I recommend to freeze them as it will extend the shelf life up to 2 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
These were excellent. Added some black beans to it as well.
Love this idea! And I, too, love anything wrapped in an egg-roll wrapper!
I LOVE egg rolls! I make sweet ones more than savory actually! I agree they are just the ultimate vessel arent they?!? So crispy even when baked! And these look fantastic! I love all the flavors going on in there!
Thanks Mila, egg roll wrappers are perfect, aren’t they, must be why we like them so much. 🙂
Sorry forgot to rate recipe. Should be 5 star plus
Sabine
Wow, these are brilliant. Made them today and used Phyllo pastry as is is not easy to buy the egg dough wraps. Did not have tine to make the dough myself but it worked well. Wraps came out well and tasted out of this world. Definitely a keeper, but will make with my own dough.
These wraps could possibly for a vegetarian meal or a dessert option. Any ideas.
Many thanks
Sabine
You can definitely make a vegetarian meal out of this, just add more kale and skip the chicken. For a dessert option check out these strawberry wontons and banana nutella egg rolls.
Love these! Now I just need to find out where they sell egg roll wrappers around here. The salsa looks great, too. Very creative, Jo!
Thanks Mike.
your recipe for Mexican chicken egg rolls calls for 2 cups of baby kale, however the cooking instructions do not mention when to add. please correct? thanks
Thanks, the instructions have been updated, you add it together with the corn and salsa. 🙂