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Mexican Chicken Egg Rolls

These Mexican Chicken Egg Rolls combine wholesome ingredients including chicken, kale, and bell peppers, wrapped in crispy egg roll wrappers, offering a delicious and nutritious meal that's easy to prepare.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 egg rolls
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 tablespoon olive oil A heart-healthy fat that adds flavor.
  • 1 pound chicken breasts Boneless, skinless, cut into small pieces for even cooking.
  • 1 teaspoon ground cumin Adds warmth and depth to the flavor.
  • 1 teaspoon chili powder Provides a mild heat and vibrant color.
  • 1/4 teaspoon cayenne pepper For those who like a bit of extra spice.
  • 1 medium red bell pepper Chopped into small pieces for sweetness and crunch.
  • 1 cup frozen corn Adds sweetness and texture.
  • 2 cups kale Nutrient-dense, roughly chopped for easy mixing.
  • 1 cup salsa A flavorful base to unite all the ingredients.
  • 6 green onions Chopped for freshness and garnish.
  • 1/4 cup parsley Brightens the dish and adds herbal notes.
  • to taste Salt Essential seasoning to enhance flavor.
  • to taste Pepper Essential seasoning to enhance flavor.
  • 24 pieces egg roll wrappers The crispy outer layer that holds everything together.
  • 1/4 cup butter (melted) Adds richness when brushing on the wrappers.

Method
 

Preparation
  1. Preheat your oven to 425 degrees F (220 degrees C).
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the cut chicken, cumin, chili powder, and cayenne pepper. Stir occasionally for about 6-8 minutes until cooked through.
  4. Add the red bell pepper, frozen corn, and kale, followed by salsa. Stir and cook for an additional 3-5 minutes until the peppers are tender.
  5. Add green onions, parsley, salt, and pepper. Stir everything to combine.
Assembly and Cooking
  1. Lay out the egg roll wrappers and spoon 1-2 tablespoons of the chicken mixture into the center of each wrapper. Brush the edges with warm water before folding to create a seal.
  2. Bake on a parchment-lined baking sheet and brush with melted butter; bake for 15 minutes or until golden brown, or air fry at 400 degrees F (200 degrees C) for 10-12 minutes, turning halfway through.
  3. Serve hot with your favorite salsa for dipping.

Notes

Prepare the filling in advance and assemble the rolls when you’re ready to cook. Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. You can freeze the uncooked egg rolls for a quick meal option later.