These crunchy eggrolls are a copycat version of Chili’s popular appetizer.

This recipe is baked instead of fried and filled with flavorful southwest ingredients you are going to love!

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Baked Southwest Chicken Egg Rolls

Makes 20-24 eggrolls

Ingredients

• 1 lb boneless skinless chicken breasts cooked and shredded
• 1 lb egg roll wrappers
• 1 15 oz can black beans drained
• 15 oz can corn drained
• 1 cup cooked spinach chopped
• 1/2 cup cheddar cheese shredded
• 2 tbsp cilantro chopped
• 1 jalapeno seeded and diced (optional)
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• vegetable oil or cooking spray for coating

Instructions

• Preheat the oven to 425 degrees.
• In a small bowl mix together your spice mix: chili powder, cumin, garlic powder, salt, and pepper.
• Add chicken, spice mix, black beans, corn, cooked spinach, shredded cheese, cilantro, and diced jalapeno to a large bowl and mix well.
• Now set up a space like a large cutting board to prepare your eggrolls.
• Place an egg roll wrapper down in a diamond shape.
• Wet the top point of the wrapper with your finger.
• Place 1/4 cup of filling in the center of the wrapper.
• Take the bottom point of the wrapper and fold it up over the filling.
• Take the two points on each side and fold them into the middle of the egg roll and roll everything up.
• Place on a tray and repeat until you use up all the filling.
• Arrange in rows on a baking sheet and brush each roll with vegetable oil (or you can spray with nonstick cooking spray) .
• Bake the egg rolls for 15-17 minutes. Flip the eggrolls halfway through so they brown on both sides.
• Remove from oven and place on a serving plate. You can leave whole or cut in half.
• Serve warm with sour cream or spicy ranch for dipping and garnish with lime wedges.

I cooked 4 large boneless chicken then cooled slightly and shredded. 

In a small bowl mix together your spice mix:

1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.

Add chicken, spice mix, black beans, corn, cooked spinach, shredded cheese, cilantro, and diced jalapeno to a large bowl and mix well.

Place an egg roll wrapper down in a diamond shape. Wet the top point of the wrapper with your finger. 

Place 1/4 cup of filling in the center of the wrapper.

Take the bottom point of the wrapper and fold it up over the filling.

Take the two points on each side and fold them into the middle of the egg roll.

Roll it up and make sure it is sealed on the edges. 

Place on a tray and repeat until you use up all the filling. I made about 20 eggrolls. 

Arrange in rows on a baking sheet and brush each roll with vegetable oil (or you can spray with nonstick cooking spray) .

Bake at 425 degrees for 15-17 minutes.

Flip the eggrolls halfway through so they brown on both sides.

Remove from oven and place on a serving plate. You can leave whole or cut in half.

I was pleasantly surprised with this recipe!

They turned out great and tasted very similar to our favorite eggrolls at Chili’s! 

Serve warm with sour cream or spicy ranch for dipping and garnish with lime wedges. 

I can’t wait for you to try this recipe and let me know what you think! Enjoy!

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