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Baked Southwestern Egg Rolls

Southwestern‑style egg rolls with creamy chicken, beans, Mexicorn, chilies, peppers, and cheese—baked until crisp and served with salsa or guac.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings 16

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
 

  • Preheat oven to 425°F (≈218°C). Line baking sheet(s) with parchment or spray lightly.
  • 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.
  • 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.
  • Repeat until all wrappers are filled or mixture is used (you may have leftover filling).
  • Brush tops of each egg roll with olive oil to promote crisping and golden color.
  • Bake in preheated oven for 15 minutes, until wrappers are golden brown and edges are crispy.
  • Serve warm with salsa, guacamole, or sour cream/Greek yogurt on the side.

Notes

  • 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.