Baked Southwestern Egg Rolls Recipe

You know how sometimes you just crave something crispy, cheesy, and packed with flavor? That’s exactly what these baked Southwestern egg rolls are all about. They’re the perfect combination of bold spices, creamy cheeses, and hearty fillings—all wrapped up in a crispy, golden shell. Whether you’re looking for a crowd-pleasing appetizer or an easy dinner with a Tex-Mex twist, this recipe delivers. And the best part? They’re baked, not fried, so you can indulge guilt-free!

Baked Southwestern Egg Rolls Recipe

A recipe born from snack-time cravings

One weekend, I was hunting through my fridge for something fun to make for a movie night. I had a little leftover grilled chicken, some veggies, and a pack of egg roll wrappers that were dangerously close to their expiration date. A quick pantry raid turned up black beans, Mexicorn, and a can of green chilies. The idea for these Southwestern egg rolls came together almost accidentally. I’ll never forget the first bite—warm, cheesy, with just the right kick of spice. They were so good we ended up skipping the movie and devouring the whole batch instead.

Since then, they’ve become a go-to recipe in my kitchen. I’ve made them for game nights, potlucks, and even just as a snack to cheer myself up on a gray day. There’s something so satisfying about that crunch when you take a bite.

A little history of the Southwestern vibe

Southwestern cuisine is all about bold, vibrant flavors inspired by the culinary traditions of the U.S. Southwest and Mexico. Ingredients like black beans, corn, green chilies, and spices like cumin and chili powder are staples in dishes from this region. Over the years, recipes like Tex-Mex enchiladas and nachos have become mainstream, but dishes like these egg rolls take those familiar flavors and give them a playful, fusion twist. The combination of crispy egg roll wrappers with traditional Southwestern fillings is proof that food is always evolving—and always delicious!

What makes these ingredients shine

This recipe is packed with simple, flavorful ingredients that come together beautifully:

  • Black beans: These bring a creamy texture and heartiness to the filling. If you’re out of black beans, pinto beans are a great substitute.
  • Bell pepper: Adds a little sweetness and crunch. I’ve also used mini sweet peppers, which are fun and colorful. Choose firm, brightly colored peppers for the best flavor.
  • Mexicorn: This seasoned corn brings a touch of sweetness and a pop of color. If you can’t find Mexicorn, regular canned corn with a sprinkle of chili powder works too.
  • Green chilies: They add a subtle heat without being overpowering. If you want more spice, diced jalapeños can take their place.
  • Chicken: A great way to use up leftover chicken! Shredded rotisserie chicken works perfectly, but feel free to swap in diced turkey or even ground beef.
  • Cheddar and Monterey Jack cheese: This dreamy cheese duo melts beautifully. Pepper Jack cheese is a spicy alternative if you’re feeling adventurous.
  • Spices: The chili powder, cumin, and red pepper flakes give these rolls their Southwestern flair. Don’t skip them—they’re what make this dish sing!
Baked Southwestern Egg Rolls Recipe

The kitchen tools you’ll need

Making these egg rolls doesn’t require a ton of fancy gadgets, which I love. Here’s what you’ll want:

  • Mixing bowl: You’ll need a medium-sized one to mix up the filling.
  • Baking sheet: A good-quality nonstick baking sheet is key for that crispy texture. If you don’t have one, line your sheet with parchment paper.
  • Pastry brush: This makes brushing olive oil over the egg rolls a breeze. If you don’t have one, you can use a folded paper towel in a pinch.
  • Sharp knife: For dicing the peppers and chicken. A good knife makes prep so much easier.

Let’s roll: step-by-step guide

Step 1: Preheat your oven

Start by preheating your oven to 425°F. You’ll want it nice and hot to achieve that perfect golden brown crunch.

Step 2: Mix the filling

In a medium bowl, combine the black beans, diced bell pepper, Mexicorn, green chilies, chicken, shredded cheeses, and all the spices. Stir everything together until it’s evenly mixed—it’ll smell amazing already.

Step 3: Fill and roll

Grab an egg roll wrapper and place it flat on your counter. Spoon 3-4 tablespoons of the filling onto the lower third of the wrapper, leaving a little space around the edges. Fold the sides in, then roll it up tightly, like a little burrito. Place it seam-side down on a baking sheet. Repeat with the remaining wrappers. (Don’t worry if some filling spills out—it happens!)

Step 4: Brush with olive oil

Using your pastry brush, lightly coat the tops of the egg rolls with olive oil. This helps them crisp up beautifully in the oven.

Step 5: Bake

Pop the tray into your preheated oven and bake for about 15 minutes. Keep an eye on them—once they’re golden brown and crispy around the edges, they’re ready to go.

Step 6: Serve and enjoy

Serve your egg rolls warm with your favorite dipping sauces. Salsa, guacamole, and sour cream (or Greek yogurt) are all fantastic choices.

Baked Southwestern Egg Rolls Recipe

Switch it up: fun variations

I’ve experimented with this recipe a lot, and here are some of my favorite twists:

  • Vegetarian: Skip the chicken and add more veggies like diced zucchini or sautéed mushrooms.
  • Spicy kick: Swap out green chilies for diced jalapeños and add an extra pinch of red pepper flakes.
  • Vegan: Use plant-based shredded cheese and skip the chicken. Add black olives or cooked quinoa for extra flavor and texture.
  • Seasonal: In the summer, add fresh corn kernels instead of canned Mexicorn. In the fall, roasted butternut squash adds a sweet, nutty twist.
  • Regional flair: Try adding smoked paprika or chipotle powder for a smoky flavor. Or go international by using curry powder and shredded coconut in the filling!

Serving suggestions

To really make these egg rolls shine, serve them on a colorful platter with little bowls of salsa, guacamole, and sour cream. Garnish with chopped cilantro or thinly sliced green onions for a fresh pop of color. They’re great on their own, but if you’re hosting a party, pair them with a side of tortilla chips and a vibrant salad.

Drinks that pair perfectly

When it comes to drinks, I love a chilled margarita or a light Mexican beer with lime alongside these egg rolls. For a non-alcoholic option, sparkling water with a splash of lime juice and a pinch of chili salt is refreshing and fun.

How to store and reheat leftovers

If you happen to have leftovers (rare in my house!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F oven for 10-12 minutes, or until they’re crispy again. Avoid microwaving, as it makes them soggy. You can also freeze them before baking—just brush with olive oil and bake straight from frozen, adding a few extra minutes.

Scaling the recipe

This recipe makes about 24 egg rolls, but you can easily double it for a crowd or halve it for a smaller batch. If scaling up, work in batches to avoid overcrowding your baking sheet—it helps them crisp up evenly.

Common issues and how to avoid them

  • Soggy rolls: Make sure to drain the beans, corn, and chilies thoroughly to avoid excess moisture.
  • Wrappers tearing: Work gently and don’t overfill. If the wrappers are dry, dampen them with a little water to make them more pliable.
  • Uneven crisping: Rotate your baking sheet halfway through cooking for even browning.

Ready to try these baked Southwestern egg rolls?

These crispy, cheesy rolls are so much fun to make—and even more fun to eat. They’re perfect for parties, family dinners, or even a solo snack session. Feel free to play around with the filling to make them your own. Trust me, once you try these, you’ll want to keep a stash of egg roll wrappers on hand at all times. Let me know how they turn out—I can’t wait to hear your thoughts!

Baked Southwestern Egg Rolls Recipe

FAQs

1. Can I fry these egg rolls instead of baking them?
Absolutely! Just heat about an inch of oil in a skillet over medium-high heat and fry the rolls until golden brown on all sides.

2. Can I make these ahead of time?
Yes! Assemble the egg rolls and refrigerate them (unbaked) for up to 24 hours. Brush with olive oil and bake when ready.

3. Can I use gluten-free wrappers?
Yes, if you can find gluten-free egg roll wrappers. Rice paper wrappers are another option, though they won’t get quite as crispy.

4. What if I don’t have Mexicorn?
Regular canned corn works fine. You can season it with a little salt, chili powder, and a pinch of sugar.

5. Can I use ground beef instead of chicken?
Definitely! Cooked ground beef seasoned with taco spices is a delicious substitute.

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Baked Southwestern Egg Rolls Recipe

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Crispy baked Southwestern egg rolls packed with chicken, cheese, and spices. Perfect for parties or an easy dinner!

  • Total Time: 35 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 (15.5 oz.) can black beans, rinsed and drained
  • 1 small bell pepper, finely chopped (or 56 sweet mini peppers)
  • 1 (10 oz.) can Mexicorn, drained
  • 1 (4 oz.) can diced green chilies
  • 1 cup diced cooked chicken breast, leftover grilled or baked chicken or from a store-bought rotisserie chicken
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes, optional
  • 1 package egg roll wrappers (24 wrappers)
  • 1 tablespoon extra virgin olive oil

For serving:

  • salsa, sour cream or Greek yogurt, or guacamole

Instructions

Step 1: Preheat your oven

Start by preheating your oven to 425°F. You’ll want it nice and hot to achieve that perfect golden brown crunch.

Step 2: Mix the filling

In a medium bowl, combine the black beans, diced bell pepper, Mexicorn, green chilies, chicken, shredded cheeses, and all the spices. Stir everything together until it’s evenly mixed—it’ll smell amazing already.

Step 3: Fill and roll

Grab an egg roll wrapper and place it flat on your counter. Spoon 3-4 tablespoons of the filling onto the lower third of the wrapper, leaving a little space around the edges. Fold the sides in, then roll it up tightly, like a little burrito. Place it seam-side down on a baking sheet. Repeat with the remaining wrappers. (Don’t worry if some filling spills out—it happens!)

Step 4: Brush with olive oil

Using your pastry brush, lightly coat the tops of the egg rolls with olive oil. This helps them crisp up beautifully in the oven.

Step 5: Bake

Pop the tray into your preheated oven and bake for about 15 minutes. Keep an eye on them—once they’re golden brown and crispy around the edges, they’re ready to go.

Step 6: Serve and enjoy

Serve your egg rolls warm with your favorite dipping sauces. Salsa, guacamole, and sour cream (or Greek yogurt) are all fantastic choices.

Notes

Serving suggestions

To really make these egg rolls shine, serve them on a colorful platter with little bowls of salsa, guacamole, and sour cream. Garnish with chopped cilantro or thinly sliced green onions for a fresh pop of color. They’re great on their own, but if you’re hosting a party, pair them with a side of tortilla chips and a vibrant salad.

  • Author: Soraya
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Lunch

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