Southwest Egg Rolls Made Lighter
Crispy, flavorful, and guilt-free, these Southwest Egg Rolls Made Lighter are the perfect appetizer or snack for any occasion. Packed with a deliciously seasoned filling of shredded chicken, black beans, corn, vibrant red bell pepper, and gooey cheese, these baked egg rolls deliver all the bold Southwest flavors you love without the extra grease of deep-frying. A sprinkle of chili powder, cumin, and fresh cilantro adds a zesty kick, while egg roll wrappers crisp up beautifully in the oven for a satisfying crunch. Ready in just 40 minutes, this healthier twist on a party classic is an easy and crowd-pleasing option. Serve them warm with salsa, guacamole, or a light ranch dip for the ultimate finger food experience!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 cup Boneless, skinless chicken breast (cooked and shredded)
- 1 cup Black beans (rinsed and drained)
- 1 cup Frozen corn (thawed)
- 0.5 cup Red bell pepper (diced)
- 0.25 cup Green onions (chopped)
- 0.5 cup Shredded cheddar or Monterey Jack cheese
- 2 tablespoons Cilantro (chopped)
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 10 Egg roll wrappers
- Cooking spray
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large skillet over medium heat, heat the olive oil. Add the diced red bell pepper and cook for 2-3 minutes until slightly softened.
In a large mixing bowl, combine the cooked chicken, black beans, corn, cooked red bell pepper, green onions, shredded cheese, cilantro, chili powder, cumin, garlic powder, and salt. Mix well to evenly distribute the ingredients.
Place one egg roll wrapper on a clean, dry surface in a diamond (diagonal) shape. Spoon about 3 tablespoons of the filling mixture into the center of the wrapper.
Fold the bottom corner of the wrapper up over the filling, then fold in the sides tightly. Roll the wrapper upward into a sealed log. Use a small amount of water along the top edge to seal the roll. Repeat with the remaining wrappers and filling.
Arrange the egg rolls seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray to help them crisp up during baking.
Bake in the preheated oven for 18-20 minutes or until the edges are golden brown and crispy, flipping them halfway through baking to ensure even cooking.
Remove from the oven and let rest for 2-3 minutes. Serve warm with your favorite dipping sauce, such as salsa, guacamole, or a light ranch dressing.
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.6 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 225 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
