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Close-up of sliced stuffed rolls filled with corn, beans, and vegetables on a plate. A bowl of chunky tomato salsa in the background.

Baked Southwest Egg Rolls Recipe

5 from 10 votes
These baked southwest egg rolls are a copycat recipe inspired by the version from Chili’s, filled with pepper, corn, black means, and more! 
Serving6 servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 Tablespoon olive oil
  • 2 Tablespoons green onion, minced
  • 2 Tablespoons red bell pepper, minced
  • ⅓ cup frozen corn
  • ¼ cup canned black beans, (drained and rinsed)
  • 2 Tablespoons frozen spinach, (thawed and drained)
  • 2 Tablespoons jalapeno peppers, (diced - remove seeds for less heat)
  • 1 boneless, skinless chicken breasts, (cooked and diced)
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • pinch cayenne pepper
  • ¾ cup shredded Monterey Jack cheese
  • 6 egg roll wrappers

Equipment

Instructions

  • Preheat oven to 400℉.
  • Add olive oil to a large skillet over medium-high heat.
  • Add green onion and red bell pepper and sauté for 3-5 minutes, or until soft.
  • Add corn, black beans, spinach and jalapeño peppers and cook until heated through.
  • Add the chicken, cumin, chili powder, salt, and cayenne pepper until well combined.
  • Remove from heat and stir in the cheese.
  • Place egg roll wrapper on a flat, clean surface with a corner facing you, and add about ¼ cup of filling to the center of the wrapper.
  • Fold the corner facing you over the filling, tuck in the sides, and finish rolling.
  • Place egg rolls on a baking sheet sprayed with nonstick cooking spray.
  • Spray the tops of egg rolls with cooking spray.
  • Bake for 20 minutes, or until golden brown, flipping halfway through.

Notes

If you are thinking of using this as an appetizer, it was taking into consideration 1 egg roll per person. It makes about 6 egg rolls. So if you want if for a meal and you can eat 3, then this would be 2 servings.

Nutrition

Calories: 154 kcal · Carbohydrates: 12 g · Protein: 10 g · Fat: 8 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 26 mg · Sodium: 401 mg · Potassium: 189 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 917 IU · Vitamin C: 12 mg · Calcium: 126 mg · Iron: 1 mg
Cuisine: Tex-Mex
Cost: $10
Author: Steph Loaiza
Course: Appetizer