If you need a crowd-friendly appetizer that delivers bold flavor without deep frying, Baked Egg Rolls belong at the top of your list. This recipe blends tender chicken, hearty black beans, sweet corn, and melty cheese inside crisp oven-baked wrappers. The result tastes indulgent yet feels practical for busy cooks. Because everything bakes at high heat, the egg rolls turn golden and crunchy without excess oil. They work just as well for casual weeknights as they do for gatherings. Once you try them, you will keep this recipe on repeat for parties, family nights, and everything in between.
Story
I first started making Baked Egg Rolls when I wanted a game-day snack that felt fun but did not require standing over hot oil. Traditional fried rolls taste great, but baking makes the process calmer and cleaner. Over time, these rolls became my go-to dish for hosting friends. They disappear fast, every single time. The filling pulls inspiration from Southwestern Egg Rolls, using chicken, beans, corn, and spices that feel familiar yet exciting. Because the mixture comes together in one bowl, prep stays simple. When you serve Baked Egg Rolls hot from the oven with dipping sauces, everyone gathers around the tray. That reaction alone makes this recipe worth keeping.
Ingredients
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1 (15.5-ounce) can black beans, rinsed and drained
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1 small bell pepper, finely chopped, or 5 to 6 sweet mini peppers
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1 (10-ounce) can Mexicorn, drained
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1 (4-ounce) can diced green chilies
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1 cup diced cooked chicken breast
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 teaspoon kosher salt
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½ teaspoon black pepper
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¼ teaspoon red pepper flakes, optional
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1 package egg roll wrappers (24 wrappers)
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1 tablespoon extra virgin olive oil
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Salsa, sour cream or Greek yogurt, or guacamole for serving
Step-by-Step Instructions
Preparing the Ingredients
Start by preheating your oven to 425°F so it reaches full heat when the rolls go in. Rinse and drain the black beans well, then pat them dry with a paper towel. Chop the peppers finely so they soften quickly during baking. Measure the cheeses and spices ahead of time to keep the mixing step smooth. Because the chicken is already cooked, you only need to dice it into small, even pieces. Place all prepared ingredients within reach before assembling.
Cooking Instructions
Add the black beans, peppers, corn, green chilies, chicken, cheeses, and spices to a medium bowl. Stir until the mixture looks evenly combined. Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon three to four tablespoons of filling into the lower third of the wrapper. Fold the sides inward, then roll tightly to seal. Place seam-side down on a baking sheet. Repeat until all wrappers are filled. Brush the tops lightly with olive oil. Bake for 15 minutes until crisp and golden. Serve warm with your favorite dips.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid overfilling the wrappers, since too much filling can cause them to split during baking. Also, do not skip brushing the tops with oil. That light coating helps the wrappers brown evenly. Another mistake involves spacing. Leave room between each roll so hot air circulates. Crowding leads to uneven texture. Finally, remember that oven temperatures vary, so check during the last few minutes.
Pro Tips for Better Flavor
For deeper flavor, season the filling generously and taste it before rolling. You can also swap pepper jack for Monterey Jack if you like extra heat. Using rotisserie chicken adds richness and saves time. Serve these Chicken Black Bean Rolls with multiple dipping options so guests can mix and match. That variety makes the platter feel special with little extra effort.
Serving and Storage
How to Serve
Serve Baked Egg Rolls hot and crisp straight from the oven. Arrange them on a platter with bowls of salsa, sour cream or Greek yogurt, and guacamole. They shine as a Party Appetizer, yet they also work as a light meal with a simple salad. For casual gatherings, stack them on a board so guests can grab easily.
How to Store Leftovers
If you have leftovers, let them cool completely before storing. Place them in an airtight container in the refrigerator for up to three days. Reheat in a hot oven or air fryer to bring back the crisp texture. Avoid microwaving, since that softens the wrappers.
Conclusion
These Baked Egg Rolls bring together bold flavor, easy prep, and reliable results. Because they bake instead of fry, they fit comfortably into busy schedules. Whether you need Game Day Food or a quick appetizer, this recipe delivers every time. Try them once, and they will earn a permanent spot in your rotation.
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Frequently Asked Questions
Can I make these egg rolls ahead of time?
Yes, you can assemble the rolls a few hours ahead and keep them covered in the refrigerator. Brush with oil and bake just before serving for best texture.
Can I freeze baked egg rolls?
You can freeze them after baking and cooling. Reheat directly from frozen in a hot oven until crisp and heated through.
What other fillings work well?
You can replace chicken with shredded beef or keep them vegetarian by adding extra beans and vegetables. The method stays the same.
Print
Baked Egg Rolls
- Total Time: 30 minutes
- Yield: 12 egg rolls 1x
Description
Crispy baked egg rolls filled with chicken, black beans, corn, green chilies, and melted cheese. A dependable oven-baked appetizer for parties and game day.
Ingredients
- 1 (15.5 oz.) can black beans, rinsed and drained
- 1 small bell pepper, finely chopped
- 1 (10 oz.) can Mexicorn, drained
- 1 (4 oz.) can diced green chilies
- 1 cup diced cooked chicken breast
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 package egg roll wrappers
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 425°F.
- Combine all ingredients except wrappers and olive oil in a bowl.
- Place filling in egg roll wrappers and roll tightly.
- Arrange seam-side down on baking sheet.
- Brush tops with olive oil.
- Bake for 15 minutes until golden and crisp.
Notes
- Do not overfill wrappers.
- Serve with salsa, sour cream, or guacamole.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 egg roll
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg