Description
Crispy, golden Spicy Baked Mexican Chicken Egg Rolls deliver a flavor-packed punch of zesty southwestern flair. Packed with tender chicken, melted cheese, and bold spices, these egg rolls promise a delightful culinary adventure you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound chicken breasts (boneless and skinless, cut into small pieces)
Vegetables and Seasonings:
- 1 medium red bell pepper (chopped in small pieces)
- 1 cup frozen corn
- 2 cups kale (roughly chopped)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 6 green onions (chopped)
- ¼ cup parsley (chopped)
- Salt and pepper (to taste)
Cooking and Wrapping Ingredients:
- 1 tablespoon olive oil
- 1 cup salsa
- 24 egg roll wrappers
- ¼ cup butter (melted)
Instructions
- Preheat the oven to 425°F or prepare air fryer according to manufacturer’s guidelines.
- Heat olive oil in a large skillet over medium temperature. Sauté chicken with cumin, chili powder, and cayenne pepper until thoroughly cooked, stirring intermittently.
- Incorporate red bell pepper, frozen corn, kale, and salsa into the skillet. Cook until vegetables soften and flavors meld together.
- Fold in chopped green onions, parsley, salt, and pepper, ensuring even distribution throughout the mixture.
- Position egg roll wrappers on a clean surface. Centralize a measured portion of chicken filling onto each wrapper.
- Moisten wrapper edges with warm water, then carefully fold and seal each egg roll using precise technique to prevent filling from escaping.
- For oven method, arrange egg rolls on parchment-lined baking sheet. Gently brush with melted butter to enhance golden crispiness.
- Bake for 15 minutes until exterior turns golden brown and crisp. Alternatively, air fry at 400°F for 10-12 minutes, rotating midway to ensure even browning.
- Transfer to serving plate and accompany with complementary salsa for dipping. Serve immediately while maintaining optimal temperature and crunch.
Notes
- Swap kale with spinach for a milder green that still packs nutritional punch and blends smoothly with Mexican flavors.
- Use gluten-free egg roll wrappers to transform this recipe into a celiac-friendly meal without compromising crispy texture.
- Reduce cayenne pepper for kid-friendly version or add extra for heat lovers seeking spicier experience.
- Prepare filling ahead of time and refrigerate for quick weeknight assembly, helping busy home cooks save precious meal preparation minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 200 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg