Spicy Baked Mexican Chicken Egg Rolls
These spicy baked Mexican Chicken Egg Rolls are the perfect little appetizers! Forget about the fried restaurant version, these babies are baked and much better for you!
Did I ever tell you how much I love egg rolls? What’s not to love about them? Anytime you have anything delicious wrapped up in a little wrapper and fried, you’ve got a winner. However, I baked mine just to make them a bit healthier but I did brush them with butter just so you get that extra bit of flavour in there.
I knew I was onto something here when I tasted the filling and it was hard to stop myself from eating the whole thing before it even made it in the egg roll wrappers. Not that I would have minded, I’m sure I would have been happy either way, but the egg rolls are much better and so much more fun to eat.
Do you ever buy egg roll wrappers? If you don’t, I think you should. They are the perfect vessel for all kind of great stuff whether you’re looking for sweet or savoury. These egg rolls here are savoury, of a Mexican southwestern flavour, depends how you look at it. You can of course fry these and I’m sure they’ll be very delicious, but they were just as delicious baked, and needless to say I felt a little less guilty as I was eating them.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Spicy Baked Mexican Chicken Eggrolls
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Serves: 24
These spicy baked Mexican Chicken Egg Rolls are the perfect little appetizers! Forget about the fried restaurant version, these babies are baked and much better for you!
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts boneless and skinless, cut into small pieces
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 red bell pepper chopped in small pieces
- 1 cup frozen corn
- 2 cups baby kale roughly chopped
- 1 cup salsa
- 6 green onions chopped
- 1/4 cup parsley chopped
- salt and pepper to taste
- 24 eggroll 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
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 83gCalories: 157kcal (8%)Carbohydrates: 21.5g (7%)Protein: 8.84g (18%)Fat: 3.73g (6%)Saturated Fat: 1.526g (10%)Polyunsaturated Fat: 0.486gMonounsaturated Fat: 1.166gTrans Fat: 0.079gCholesterol: 25mg (8%)Sodium: 290mg (13%)Potassium: 181mg (5%)Fiber: 1.2g (5%)Sugar: 0.89g (1%)Vitamin A: 1050IU (21%)Vitamin C: 8.3mg (10%)Calcium: 30mg (3%)Iron: 1.4mg (8%)
Nutrition Facts
Spicy Baked Mexican Chicken Eggrolls
Amount Per Serving (83 g)
Calories 157 Calories from Fat 34
% Daily Value*
Fat 3.73g6%
Saturated Fat 1.526g10%
Trans Fat 0.079g
Polyunsaturated Fat 0.486g
Monounsaturated Fat 1.166g
Cholesterol 25mg8%
Sodium 290mg13%
Potassium 181mg5%
Carbohydrates 21.5g7%
Fiber 1.2g5%
Sugar 0.89g1%
Protein 8.84g18%
Vitamin A 1050IU21%
Vitamin C 8.3mg10%
Calcium 30mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Irene says
These were excellent. Added some black beans to it as well.
Melissa says
Love this idea! And I, too, love anything wrapped in an egg-roll wrapper!
mila furman says
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!
jo says
Thanks Mila, egg roll wrappers are perfect, aren’t they, must be why we like them so much. 🙂
Sabine Winter says
Sorry forgot to rate recipe. Should be 5 star plus
Sabine
Sabine Winter says
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
jo says
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.
Mike | Chili Pepper Madness says
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!
jo says
Thanks Mike.
si says
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
jo says
Thanks, the instructions have been updated, you add it together with the corn and salsa. 🙂