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Spicy Baked Mexican Chicken Eggrolls
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!
- 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
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.
- 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.
Serving: 1egg roll | Calories: 97.44kcal | Carbohydrates: 11.01g | Protein: 6.09g | Fat: 3.37g | Saturated Fat: 1.46g | Cholesterol: 18.35mg | Sodium: 177.94mg | Potassium: 184.41mg | Fiber: 0.85g | Sugar: 0.72g | Vitamin A: 945.72IU | Vitamin C: 15.35mg | Calcium: 23.05mg | Iron: 0.85mg