I am not always the biggest egg roll fan. I mean, I will eat them if they are in front of me, but I won’t specifically order them – UNLESS I’m at Chili’s.
If I’m at Chili’s I usually order their Southwest Egg Rolls as my meal (I’m not even joking – you can ask my husband. hahaha).
They are amazing fried, just like they serve them at the restaurant, but I try to avoid frying my foods at home (probably because I hate having my whole house smell like what we ate for dinner).
I came across this recipe for Baked Southwest Egg Rolls – and they were right up to par. Plus, you cut down on calories by cutting out the frying! They perfect for an appetizer, or for your main dish.
Mexican food lover or not, these will not disappoint.
top them off:
I love these egg rolls as they are, but I also love topping them off with salsa, sour cream, guacamole, etc. We also love putting on fresh vegetables, such as olives, tomatoes, cucumbers, banana peppers, etc.
You can easily make these your now, by adding your favorites as well. My kid love dipping them in ketchup.
Looking for a side dish? Here is a simple one the whole family will love:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
This Mexican Street Corn Salad takes minutes to throw together and tastes amazing. You can make it as spicy or as mild as you’d like. Watch how easy it is to make, here:
looking for more mexican dish favorites? try these:
Steph
Serves: 6
15 minPrep Time
25 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 Tablespoon vegetable oil
- 2 Tablespoons minced green onion
- 2 Tablespoons minced red bell pepper
- 1/3 cup frozen corn
- 1/4 cup canned black beans, drained and rinsed
- 2 Tablespoons frozen chopped spinach, thawed and drained
- 2 Tablespoons diced jalapeno peppers (you can take the seeds out for less spice!)
- 1 chicken breast, cooked and diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- pinch of cayenne pepper
- 3/4 cup shredded Monterey Jack cheese
- egg roll wrappers
Instructions
- Preheat oven to 400 degrees F.
- In a large skillet, saute green onion and bell pepper in olive oil, just until soft (this will take 3-5 minutes).
- Add the corn, black beans, spinach and peppers and cook until heated through.
- Add the chicken, cumin, chili powder, salt, and cayenne pepper.
- Stir until well blended and tender.
- Remove from heat and stir in the cheese.
- Fill egg rolls.
- Start with a corner facing you, and add about 1/4 cup of filling to the center of the wrapper.
- Fold the corner facing you over the filling, tuck in the sides, and finish rolling.
- Place the rolls on a greased baking sheet.
- When finished, spray the rolls with cooking spray.
- Bake for about 20 minutes until they are golden brown, flipping them halfway through.
- We served them with different dipping sauces - chipotle sauce, salsa, ranch, and sour cream.
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