Mexican Chicken Egg Rolls Recipe

These Mexican Chicken Egg Rolls are a fiesta in your mouth! Imagine crispy, golden brown egg rolls filled with a savory and spicy chicken mixture, bursting with Mexican-inspired flavors. They’re perfect as a party appetizer, game-day snack, or a fun and flavorful weeknight dinner. Get ready to spice up your mealtime!

Ingredients

• Olive oil: Used to sauté the chicken and vegetables.
• Boneless, skinless chicken breasts: Cut into small pieces for quick cooking and easy filling.
• Ground cumin: Adds a warm, earthy flavor.
• Chili powder: Adds a mild chili flavor and a touch of heat.
• Cayenne pepper: Adds a subtle kick. Adjust the amount to your liking.
• Red bell pepper: Chopped into small pieces for sweetness, color, and crunch.
• Frozen corn: Adds a touch of sweetness and texture.
• Kale: Roughly chopped for a boost of nutrients and a slightly bitter counterpoint to the other flavors.
• Salsa: Your favorite salsa adds a burst of flavor and moisture to the filling.
• Green onions: Chopped for a mild onion flavor and a fresh garnish.
• Parsley: Chopped for a fresh, herbaceous note.
• Salt and pepper: Enhances the overall flavor of the filling.
• Egg roll wrappers: The crispy shell for our flavorful filling.
• Melted butter: Brushed on the egg rolls for a golden brown and crispy finish.

How to Make Mexican Chicken Egg Rolls

Step 1: Prepare the Filling

Heat the 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 cooked through. Add the red bell pepper, corn, kale, and salsa to the skillet. Cook until the vegetables are tender-crisp. Stir in the green onions, parsley, salt, and pepper.

Step 2: Assemble the Egg Rolls

Lay out the egg roll wrappers. Spoon 1-2 tablespoons of the chicken mixture into the center of each wrapper. Brush the edges of the wrappers with warm water and fold them according to the package instructions to seal.

Step 3: Bake or Air Fry

If baking, place the egg rolls on a parchment-lined baking sheet and brush each with melted butter. Bake in a preheated oven at 425°F (220°C) for 15 minutes, or until golden brown. If air frying, arrange the egg rolls in the air fryer basket in a single layer. Air fry at 400°F (200°C) for 10-12 minutes, or until golden brown and crispy, turning halfway through.

Step 4: Serve

Serve the Mexican Chicken Egg Rolls hot with your favorite salsa for dipping.

How to Serve

These Mexican Chicken Egg Rolls are delicious with:

• Salsa: Serve with your favorite salsa for dipping.
• Guacamole: A creamy and flavorful addition.
• Sour Cream: Adds a cool and tangy element.

Make Ahead and Storage

Storing Leftovers

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.

Freezing

You can freeze the assembled but uncooked egg rolls for up to 3 months. Freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container.

Reheating

Reheat leftover egg rolls in the oven or air fryer for a crispy texture. You can also microwave them for a softer texture.

FAQs

1. Can I use different fillings?

Absolutely! Feel free to experiment with different fillings, such as ground beef, black beans, or a combination of your favorite vegetables.

2. Can I make these egg rolls vegetarian?

Yes, simply omit the chicken and use vegetable broth instead of chicken broth in the recipe. You can also add more vegetables or beans to the filling.

3. Can I fry these egg rolls instead of baking or air frying them?

Yes, you can deep fry the egg rolls in hot oil (375°F/190°C) until golden brown and crispy.

4. How do I prevent the egg roll wrappers from drying out?

Keep the egg roll wrappers covered with a damp towel while assembling the egg rolls to prevent them from drying out.

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