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Sink your teeth into these crispy Mexican Chicken Egg Rolls, loaded with juicy chicken, vibrant veggies, and a kick of spices. It’s a fiesta of flavors with every bite, making it impossible to stop at just one!
Spicy Baked Mexican Egg Rolls
I’ve got a little something special for you today – my Mexican Chicken Egg Rolls. Picture this: succulent chicken, vibrant veggies, and bold Mexican spices all wrapped up in a crisp, golden shell. Each bite is a celebration of flavors, from the hearty chicken and the sweetness of corn to the slight kick from the chili powder and cayenne pepper. The fresh kale adds a lovely crunch, and the salsa brings it all together with a tangy twist. Trust me, these aren’t your average egg rolls.
And let me tell you, the magic truly happens in the oven. As these egg rolls bake, the wrappers transform into a delightfully crispy, golden envelope encasing a fiesta of flavors. The melted butter brushed on top gives them that extra ‘oomph’ of richness and helps achieve that gorgeous color. It’s like having your own personal handheld fiesta, right in your kitchen! And the smell? Oh, the smell will have your mouth watering in anticipation. So grab your apron, preheat your oven or air fryer, and let’s get rolling! These Mexican Chicken Egg Rolls are waiting to be the star of your next meal!
Why You’ll Love These Mexican Chicken Egg Rolls
- A Fusion of Flavors: These Mexican Chicken Egg Rolls are a delightful fusion of Mexican and Asian cuisine. The traditional filling of a Mexican dish with the crisp and crunch of an Asian favorite offers a unique and flavorful experience. If you’re tired of the same old meals and want to try something different, this recipe is a fantastic choice.
- Perfect for Any Occasion: Whether you’re hosting a party, preparing a family meal, or just looking for a fun cooking project, these egg rolls are perfect. They’re versatile enough to serve as a main dish, a side, or a snack. Plus, they’re handheld, making them great for gatherings where people might be mingling.
- Simple and Satisfying: Despite their gourmet appearance, these egg rolls are surprisingly simple to make. With my easy-to-follow recipe, you can have a batch of these golden beauties ready in no time. They’re a satisfying meal that feels indulgent, yet they’re packed with wholesome ingredients. It’s a win-win!
- Olive Oil – We’re using this healthy fat to sauté our chicken and veggies. It imparts a subtle flavor and ensures everything cooks up nicely. If you don’t have olive oil, any other vegetable oil or even canola oil would do the trick.
- Chicken Breasts – Our main protein! Chicken breasts are lean, versatile, and they soak up all the wonderful flavors we’re adding. If you’d prefer, chicken thighs or ground turkey would work great as a substitute.
- Spices (Cumin, Chili Powder, Cayenne Pepper) – This is where the magic happens. These spices give our egg rolls a smoky and spicy kick that’s simply irresistible. If you’re sensitive to heat, feel free to reduce the chili and cayenne. You can also play around with other spices you love, like paprika or coriander.
- Red Bell Pepper – This adds a sweet crunch to our filling, creating a perfect balance with our other ingredients. Any color bell pepper will work, or try adding other veggies like zucchini or carrots for a twist.
- Frozen Corn – A pop of sweetness and texture in every bite! Fresh corn would be a perfect swap when it’s in season.
- Kale – This is our sneaky way to add some greens and make our egg rolls a bit healthier. You could easily substitute with spinach if you prefer.
- Salsa – Our secret weapon! It gives the filling a ton of flavor without any extra work. Use your favorite store-bought salsa, or homemade if you have it.
- Green Onions & Parsley – These fresh herbs brighten up the flavors and add that final touch. If you’re not a fan of parsley, cilantro would be a great substitute.
In the spirit of Jo Cooks, the beauty of these Mexican Chicken Egg Rolls lies not only in their mouth-watering flavor but also in their simplicity. Whether you’re a seasoned home chef or a cooking novice, you’ll find the process straightforward and enjoyable – from sautéing the vibrant filling, to wrapping them up snug in their egg roll wrappers, and finally, watching them turn golden brown in the oven or the air fryer, it’s a culinary journey that’s as fun as it is easy!
First things first – crank up that oven to 425°F (220°C) degrees and line a baking sheet with parchment paper. If you’re going the air fryer route, get that preheating too. You don’t need to line the air fryer with anything – just make sure the basket is clean and dry before you use it
Next, heat up some olive oil in a large skillet and toss in your chicken pieces, along with a hearty sprinkle of cumin, chili powder, and a dash of cayenne. You’ll want to cook this until the chicken is no longer pink – just keep stirring occasionally, so everything cooks evenly.
Now we’re going to introduce some color and texture. Toss in your chopped bell pepper, frozen corn, kale, and salsa. Cook everything together for a couple of minutes until the peppers soften up a bit. Finish this step off by adding the green onions and parsley, and season to your liking with salt and pepper.
Alright, now the fun part! Grab your egg roll wrappers and spoon a couple of tablespoons of the chicken mix into the center of each one. Brush a little warm water around the edges to help them seal, then wrap them up according to the instructions on the package. It’s like wrapping little culinary gifts!
Place your egg rolls on your prepared baking sheet and brush each one with melted butter. If you’re using the oven, bake them for about 15 minutes or until they turn a beautiful golden brown. If you’re using an air fryer, arrange the egg rolls in a single layer and air fry at 400°F (200°C) for 10-12 minutes, or until golden brown and crispy.
Serve up your delicious creations with some extra salsa on the side for dipping, and watch them disappear! Trust me, the combination of the crunchy exterior with the vibrant and flavorful filling is a party for your taste buds!
Frequently Asked Questions
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!
Can I freeze these egg rolls for later?
Absolutely! They freeze beautifully. Just allow them to cool down completely, then wrap each egg roll in plastic wrap and place them in a freezer-safe bag. They should last for up to 2 months. To reheat, bake them straight from frozen at 375°F (190°C) for 15-20 minutes, or until they’re crispy and heated through.
What other fillings can I use?
The sky’s the limit! You can experiment with different proteins like shrimp or ground beef, or go vegetarian with a mix of your favorite veggies. Just make sure whatever you use is cooked and drained of excess moisture to avoid soggy egg rolls.
Can I fry these instead of baking or using an air fryer?
Yes, you can! If you prefer a more traditional approach, you can certainly deep-fry these egg rolls. Just make sure your oil is hot enough (about 350°F or 175°C) and fry them until they’re golden brown and crispy. Be careful not to overcrowd the pan to maintain the oil temperature.
Can these be made gluten-free?
Yes, they can! There are gluten-free egg roll wrappers available in the market. Just make sure to check the labels on your other ingredients, especially the salsa, to ensure they’re gluten-free as well.
Can I make these egg rolls in advance?
Absolutely, you can prepare these Mexican Chicken Egg Rolls in advance. They’re perfect for make-ahead meals or appetizers. You can assemble the egg rolls, place them on a baking sheet, and freeze them before baking. Once they’re frozen solid, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, there’s no need to thaw. Simply preheat your oven or air fryer and add a few extra minutes to the baking time. Keep in mind that you’ll want to watch them closely towards the end of the baking time to ensure they don’t overcook.
- Don’t Overfill: It can be tempting to load up your egg rolls with tons of filling, but be cautious not to overfill. Too much filling can make the wrapper tear, leading to a messy baking or air frying experience.
- Keep Wrappers Moist: Egg roll wrappers dry out quickly, which can make them crack and tear. To prevent this, keep them under a slightly damp cloth while you’re working with them.
- Seal Them Well: Make sure to seal your egg rolls properly to prevent any of the filling from spilling out while baking or air frying. Using a bit of water to moisten the edges of the wrappers can help create a good seal.
- Rotate for Even Cooking: If using an air fryer, remember to rotate the egg rolls halfway through the cooking process. This ensures all sides get evenly crispy.
- Serve Immediately: Like any fried or baked food, these egg rolls are best served immediately. They’re at their peak of crispiness and deliciousness right out of the oven or air fryer!
Once they’re cooled completely, place them in an airtight container or wrap them individually in foil or plastic wrap. They will stay fresh in the refrigerator for up to 3-4 days.
Other Delicious Mexican Recipes To Try
- Chicken Tamale Casserole
- Taco Meatball Ring
- Enchilada Meatball Bake
- Mojito Recipe
- Pico de Gallo Recipe
- Beef Empanadas
- Mexican Stuffed Peppers
- 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)
- 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.
- 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.
- 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.
- 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.
- Serve your delicious Mexican Chicken Egg Rolls hot, with your favorite salsa on the side.
- 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.
- Make sure to brush the egg rolls with melted butter before baking to give them a golden, crispy texture.
- If you prefer a spicier filling, feel free to adjust the amount of chili powder or cayenne pepper to your liking.
- For a vegetarian version of these egg rolls, simply omit the chicken and use vegetable broth instead of chicken broth in the recipe.
- 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.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.