These Mexican Chicken Egg Rolls are crispy on the outside, juicy on the inside, and packed with bold Tex-Mex flavor. Perfect as an appetizer, snack, or fun dinner, this recipe combines seasoned chicken, vegetables, and salsa wrapped in golden egg roll wrappers.
Why You’ll Love This Recipe
These egg rolls are crispy and flavorful with minimal effort. They are easy to bake or air fry, family-friendly, halal-friendly, and perfect for parties, game day, or meal prep.
Ingredients
1 tablespoon olive oil
1 pound chicken breasts, boneless and skinless, diced
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper
1 medium red bell pepper, finely chopped
1 cup frozen corn
2 cups kale, roughly chopped
1 cup salsa
6 green onions, chopped
¼ cup parsley, chopped
Salt and black pepper, to taste
24 egg roll wrappers
¼ cup butter, melted
Instructions
Preheat oven to 425°F (220°C) or preheat your air fryer according to manufacturer instructions.
Heat olive oil in a large skillet over medium heat. Add the chicken, cumin, chili powder, and cayenne pepper. Cook, stirring occasionally, until the chicken is fully cooked.
Add the red bell pepper, frozen corn, kale, and salsa. Stir and cook until the vegetables are tender. Add green onions, parsley, salt, and pepper, then mix well and remove from heat.
Lay egg roll wrappers flat. Spoon 1 to 2 tablespoons of filling into the center of each wrapper. Brush edges with water and roll tightly according to package instructions.
For baking, place egg rolls on a parchment-lined baking sheet and brush with melted butter. Bake for 15 minutes until golden brown.
For air frying, arrange egg rolls in a single layer and air fry at 400°F (200°C) for 10 to 12 minutes, turning halfway, until crispy.
Serve hot with salsa or your favorite dipping sauce.
Tips & Tricks
Chop the filling finely to prevent tearing. Avoid overfilling the wrappers. Spinach can be substituted for kale. Lightly spray with oil instead of butter for a lighter version.
Details
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 egg rolls
Category: Appetizer
Method: Baking or Air Frying
Cuisine: Mexican-Inspired
Difficulty: Easy
Dietary Notes: Halal-friendly
Notes
Serve with sour cream, guacamole, or extra salsa. These egg rolls also pair well with a fresh salad.
Nutrition (Approximate per egg roll)
Calories: 120
Protein: 8g
Carbohydrates: 10g
Fat: 6g
FAQ
Can I make Mexican Chicken Egg Rolls ahead of time?
Yes, assemble and refrigerate up to 24 hours before cooking.
Can I freeze them?
Yes, freeze uncooked egg rolls and bake or air fry directly from frozen.
Can I use rotisserie chicken?
Yes, finely chop and season well before using.
Are these spicy?
They are mild to medium. Reduce cayenne pepper for less heat.
Can I pan-fry them?
Yes, shallow fry in oil until golden and crispy.
Storage
Refrigerate cooked egg rolls for up to 3 days. Freeze uncooked egg rolls for up to 2 months. Reheat in the oven or air fryer until crispy.
Similar Recipes
Mexican Chicken Egg Rolls
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts boneless and skinless, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 medium red bell pepper finely chopped
- 1 cup frozen corn
- 2 cups kale roughly chopped
- 1 cup salsa
- 6 green onions chopped
- ¼ cup parsley chopped
- Salt and black pepper to taste
- 24 egg roll wrappers
- ¼ cup butter melted
Instructions
- Preheat oven to 425°F (220°C) or preheat your air fryer according to manufacturer instructions.
- Heat olive oil in a large skillet over medium heat. Add the chicken, cumin, chili powder, and cayenne pepper. Cook, stirring occasionally, until the chicken is fully cooked.
- Add the red bell pepper, frozen corn, kale, and salsa. Stir and cook until the vegetables are tender. Add green onions, parsley, salt, and pepper, then mix well and remove from heat.
- Lay egg roll wrappers flat. Spoon 1 to 2 tablespoons of filling into the center of each wrapper. Brush edges with water and roll tightly according to package instructions.
- For baking, place egg rolls on a parchment-lined baking sheet and brush with melted butter. Bake for 15 minutes until golden brown.
- For air frying, arrange egg rolls in a single layer and air fry at 400°F (200°C) for 10 to 12 minutes, turning halfway, until crispy.
- Serve hot with salsa or your favorite dipping sauce.
Notes
Conclusion
These Mexican Chicken Egg Rolls are crispy, flavorful, and easy to make. Whether baked or air fried, they are guaranteed to be a crowd-pleasing favorite for any occasion.