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Baked Mexican Egg Rolls

Here's a new recipe we love. Thanks to my niece Nicole, for introducing it to us!


1 pound chicken breast strips, chopped into small pieces
1-15 oz can drained black beans
1 -11 oz Mexican-style corn
1/2 cup diced onion
1/4 cup minced black olives
2 tablespoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon cumin
2 cups Mexican blend cheese, shredded
1-16 oz. package egg roll wraps


In large skillet, fry chopped chicken strips in 3 tablespoons canola oil until golden brown. Add black beans, corn, onion, black olives, garlic, spices, and cheese. Allow to cool for 10-15 minutes. To prepare the egg rolls, moisten edges of each egg roll and place 3-4 tablespoons of filling in the lower half. Fold as you would per directions on egg roll container. Please each on greased baking sheet. Brush tops with canola oil. Bake in preheated 400 degree oven for 20-25 minutes until golden brown. Turn rolls as needed to prevent burning on one side. Allow to cool. Cut diagonally and serve with guacamole, sour cream, and/or Homemade Salsa. Makes 42 pieces. So good!! 
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