Southwestern‑style egg rolls with creamy chicken, beans, Mexicorn, chilies, peppers, and cheese—baked until crisp and served with salsa or guac.

Why You Will Love This Recipe

• Crunchy outer shell from baked egg roll wrappers without deep‑frying.

• Flavorful southwestern filling with beans, chicken, peppers, and Tex‑Mex spices.

• Cheese melty inside adds richness.

• Versatile dips and salsas bring freshness and contrast.

• Great for parties, snacks, or turning into a meal with side salad.

Baked Southwestern Egg Rolls

These Baked Southwestern Egg Rolls offer the fun of a crispy wrapper with a filling that bursts with bold southwestern flavors. Instead of frying, they bake golden and crisp, which keeps them lighter and easier to prep. The filling is loaded: black beans bring heartiness and fiber, Mexicorn adds sweetness and corn texture, green chilies give mild heat, and diced bell peppers add freshness and crunch. Leftover or rotisserie‑style chicken adds protein without long cooking time. Cheese melds it all together, binding the ingredients with creamy gooeyness.

Seasonings like chili powder, ground cumin, salt, pepper and optional red pepper flakes provide the spice backbone, deepening the flavor profile without needing many ingredients. Working with egg roll wrappers means wrapping carefully so the filling doesn’t spill, and brushing them with olive oil helps them crisp in the oven. Baking at higher temperature (425°F) ensures the wrappers turn golden without drying out the filling inside.

When you bite into one, you get that satisfying contrast: crisp, flaky wrapper followed by warm, cheesy, Southwestern‑style inside with beans and corn and chicken. The dips—salsa, guac, sour cream or Greek yogurt—bring cooling or tangy contrast that complements the heat and richness. These rolls are perfect for handheld snacking, game days, or a casual family dinner with sides like salad or rice.

They also store and reheat well—if you make extras, simply reheat in the oven to revive the crispness. Because most of the work is in mixing filling and rolling the wrappers, you can prep earlier, roll and store in fridge, then bake fresh later. Ideal for busy households, entertaining, or snack prepping.

Servings

Makes about 16‑18 egg rolls (depending on filling amount per wrapper and size)

Time

Ingredients

• 1 (15.5 oz) can black beans, rinsed & drained

• 1 small bell pepper, finely chopped (or 5‑6 sweet mini peppers)

• 1 (10 oz) can Mexicorn, drained

• 1 (4 oz) can diced green chilies

• 1 cup cooked chicken breast, shredded or chopped

• 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

• 1 tablespoon extra virgin olive oil

• Salsa, sour cream or Greek yogurt, or guacamole for dipping

Instructions

1. Preheat oven to 425°F (≈218°C). Line baking sheet(s) with parchment or spray lightly.

2. In a medium bowl combine black beans, chopped peppers, Mexicorn, green chilies, cooked chicken, both kinds of cheese, chili powder, cumin, salt, pepper, and red pepper flakes if using. Mix until evenly combined.

3. Lay one egg roll wrapper flat. Spoon about 3‑4 tablespoons of filling in the bottom third, leaving edges free. Fold sides over, then roll up tightly, seam side down. Place on baking sheet.

4. Repeat until all wrappers are filled or mixture is used (you may have leftover filling).

5. Brush tops of each egg roll with olive oil to promote crisping and golden color.

6. Bake in preheated oven for 15 minutes, until wrappers are golden brown and edges are crispy.

7. Serve warm with salsa, guacamole, or sour cream/Greek yogurt on the side.

Tips

• Don’t overfill wrappers to avoid bursting during baking.

• Brush oil lightly but evenly so wrappers crisp without burning.

• Use cold filling so wrappers roll more easily.

• Bake on a sheet with room between rolls for even air flow.

• Reheat in oven to restore crisp texture; avoid microwave for soggy results.