Mexican Chicken Egg Rolls Recipe

Introduction

These Mexican Chicken Egg Rolls are a flavorful and crispy appetizer that combines tender, spiced chicken with fresh vegetables and salsa. Perfect for parties or a tasty snack, they bake or air fry to golden perfection in under an hour.

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breasts (boneless and skinless, cut into small pieces)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 medium red bell pepper (chopped in small pieces)
• 1 cup frozen corn
• 2 cups kale (roughly chopped)
• 1 cup salsa
• 6 green onions (chopped)
• 1/4 cup parsley (chopped)
• Salt and pepper (to taste)
• 24 egg roll wrappers
• 1/4 cup butter (melted)

Instructions

1. Step 1: Preheat the oven to 425 °F and line a baking sheet with parchment paper. If using an air fryer, preheat according to the manufacturer’s instructions.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add chicken pieces, cumin, chili powder, and cayenne pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is no longer pink.
3. Step 3: Add the red bell pepper, corn, kale, and salsa to the skillet. Cook for 2 minutes until the peppers soften and the kale wilts.
4. Step 4: Remove from heat. Stir in chopped green onions and parsley. Season with salt and pepper to taste. Let the filling cool for a few minutes.
5. Step 5: Lay out the egg roll wrappers and keep any unused wrappers covered with a damp towel. Spoon 1 to 2 tablespoons of filling into the center of each wrapper.
6. Step 6: Brush the edges of the wrapper with warm water. Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly to seal.
7. Step 7: For baking: Place the egg rolls seam side down on the prepared baking sheet. Brush them with melted butter. Bake for 15 minutes until golden brown, rotating the pan halfway through baking.
8. Step 8: For air frying: Arrange egg rolls in a single layer in the air fryer basket. Brush with melted butter. Air fry at 400 °F for 10 to 12 minutes until golden, turning halfway through cooking.
9. Step 9: Let the egg rolls cool for 2 to 3 minutes before serving. Serve warm with extra salsa for dipping.

Tips & Variations

• Use fresh corn instead of frozen for a sweeter bite.
• Swap kale with spinach or shredded cabbage for a different texture.
• Add a little shredded cheese to the filling for extra richness.
• If you prefer crispier egg rolls, brush them lightly with oil instead of butter before baking.
• Keep unused wrappers covered with a damp towel to prevent drying out while assembling.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 °F for about 10 minutes or in an air fryer at 375 °F for 5 to 7 minutes to maintain crispiness. Avoid microwaving as it can make the wrappers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat in this recipe?

Yes, ground beef, turkey, or pork can be used instead of chicken. Just adjust the cooking time until the meat is fully cooked through.

Can these egg rolls be frozen?

Absolutely. Assemble the egg rolls, then freeze them on a baking sheet until firm. Transfer to a freezer bag and store for up to 2 months. Bake or air fry them directly from frozen, adding a few extra minutes to the cooking time.

Mexican Chicken Egg Rolls Recipe

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These Mexican Chicken Egg Rolls are a flavorful twist on a classic appetizer, filled with spiced chicken, fresh vegetables, and kale, then baked or air-fried to crispy perfection. Perfect as a party snack or a tasty dinner side, they combine vibrant Mexican flavors with the satisfying crunch of egg roll wrappers.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 24 egg rolls 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

Filling

• 1 tablespoon olive oil
• 1 pound chicken breasts (boneless and skinless, cut into small pieces)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 medium red bell pepper (chopped in small pieces)
• 1 cup frozen corn
• 2 cups kale (roughly chopped)
• 1 cup salsa
• 6 green onions (chopped)
• 1/4 cup parsley (chopped)
• Salt and pepper (to taste)

Assembly and Cooking

• 24 egg roll wrappers
• 1/4 cup butter (melted)

Instructions

1. Preheat Oven or Air Fryer: Preheat your oven to 425 °F and line a baking sheet with parchment paper. If you prefer using an air fryer, preheat it according to the manufacturer’s instructions.
2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces along with ground cumin, chili powder, and cayenne pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
3. Add Vegetables and Salsa: Stir in the chopped red bell pepper, frozen corn, kale, and salsa. Cook for an additional 2 minutes until the bell peppers soften slightly and the kale wilts down.
4. Season and Cool: Remove the skillet from heat. Mix in the chopped green onions and parsley, seasoning with salt and pepper to taste. Allow the filling to cool for a few minutes to make wrapping easier.
5. Prepare Egg Rolls: Lay out the egg roll wrappers on a clean surface, keeping unused wrappers covered under a damp towel. Spoon 1 to 2 tablespoons of the cooled filling into the center of each wrapper.
6. Wrap the Egg Rolls: Brush the edges of the wrappers with warm water to help seal. Fold the bottom corner over the filling, then fold in the left and right corners, rolling tightly upwards to fully enclose the filling.
7. Bake the Egg Rolls (Optional): Place the wrapped egg rolls seam side down on the prepared baking sheet. Brush each roll with melted butter. Bake for 15 minutes, turning the pan halfway through, until golden brown and crispy.
8. Air Fry the Egg Rolls (Optional): Arrange egg rolls in a single layer inside the air fryer basket. Brush each with melted butter. Air fry at 400 °F for 10 to 12 minutes, turning halfway through cooking, until golden brown and crisp.
9. Serve: Let the egg rolls cool for 2 to 3 minutes before serving. Serve warm with extra salsa for dipping.

Notes

• You can substitute kale with spinach or other leafy greens if preferred.
• Adjust the cayenne pepper to control the spiciness of the filling.
• If you want extra crispiness, brush the egg rolls with additional melted butter before baking or air frying.
• Keep unused egg roll wrappers covered with a damp cloth to prevent them from drying out while assembling.
• For a vegetarian option, substitute the chicken with seasoned black beans or cooked tofu.

Keywords: Mexican chicken egg rolls, baked egg rolls, air fryer egg rolls, chicken appetizers, spinach egg rolls, party snacks, Mexican recipes