Description
Crispy Baked Southwest Chicken Eggrolls are a flavorful twist on traditional eggrolls, filled with shredded chicken, black beans, corn, bell peppers, and cheese, seasoned with taco spices and fresh cilantro. Baked to golden perfection for a healthier alternative to frying, served with a zesty spicy dipping sauce made from sour cream, mayonnaise, lime juice, and hot sauce, perfect for a tasty appetizer or party snack.
Ingredients
Scale
Eggroll Filling
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (frozen or fresh)
- 1 cup bell pepper, diced (any color)
- 1/2 cup red onion, finely chopped
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 tablespoon taco seasoning
- 2 tablespoons fresh cilantro, chopped
- 1 package eggroll wrappers (approximately 20 wrappers)
- 1 egg, beaten (for sealing)
- Cooking spray or olive oil for baking
Spicy Dipping Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon hot sauce (adjust to taste)
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, diced bell pepper, chopped red onion, shredded cheese, taco seasoning, and fresh cilantro. Mix thoroughly until all the ingredients are evenly incorporated.
- Assemble the Eggrolls: Place one eggroll wrapper on a clean surface with a corner pointed towards you forming a diamond shape. Spoon about 2-3 tablespoons of the filling onto the wrapper, placing it about 2 inches from the bottom corner.
- Roll and Seal: Fold the bottom corner over the filling, then fold in the side corners. Roll the wrapper tightly upward toward the top corner and seal the edge with a little beaten egg to secure the eggroll. Repeat with remaining wrappers and filling.
- Prepare for Baking: Place the eggrolls seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray or brush with olive oil to achieve a crispy texture when baked.
- Bake the Eggrolls: Bake in the preheated oven for 15-20 minutes or until golden brown and crispy. Flip the eggrolls halfway through baking to ensure even crispness on all sides.
- Make the Dipping Sauce: While the eggrolls bake, combine sour cream, mayonnaise, lime juice, hot sauce, chili powder, salt, and pepper in a small bowl. Mix until smooth and taste to adjust seasoning or heat level.
- Serve: Remove the eggrolls from the oven and let them cool slightly. Serve warm with the prepared spicy dipping sauce for a delicious appetizer or snack.
Notes
- You can substitute cooked rotisserie chicken to save time in preparation.
- Adjust the amount of hot sauce in the dipping sauce based on your preferred spice level.
- For extra crispiness, you may brush the eggrolls lightly with olive oil instead of spraying.
- These eggrolls freeze well before baking; freeze on a tray then transfer to a bag and bake directly from frozen, adding a few extra minutes of baking time.
- Use fresh cilantro for best flavor, but you can omit if unavailable.
