These hot and crispy Baked Southwestern Egg Rolls are filled with a flavorful mixture of ground turkey or chicken, beans, corn, and cheese, and are perfect for dunking in guacamole and salsa. Best of all, there’s no deep-frying involved, and they can be cooked in the oven or in an air fryer!
Table of Contents
Calling all Tex-Mex fans! If you love slightly spicy, easy-to-make, crispy appetizers then allow me to introduce you to a delicious and healthier version of a popular restaurant favorite: Southwestern egg rolls. However, instead of being fried (like most recipes you’ll find), these are baked in the oven or an air fryer until they reach crispy, golden brown perfection.
These crowd-pleasing snacks are delicious on their own, but they’re even better with a dipping sauce. Guacamole and salsa are welcome accompaniments, but I wouldn’t judge you if, you know, some queso turned that dip duo into a tasty trifecta. And don’t forget the Peach Sangria Popsicles for dessert!
Why You’ll Love this Recipe
- A great appetizer or snack perfect for game day, parties or anytime you’re in the mood for a meal-in-a-roll.
- Baked, not fried! So you can forget bringing the oil to a boil and still achieve that characteristic egg roll crunch, all thanks to your oven or air fryer and a quick spritz of olive oil.
- Can be made vegetarian by omitting the taco-seasoned chicken and doubling up on beans and corn.
- Freezer-friendly! Read on for exactly how to freeze and reheat them.
- Ground turkey or chicken: Ground turkey or chicken is the most common filling and the one most often on restaurant menus. However, you can get creative with your filling by switching up the protein with shrimp, ground beef or tofu. Just be sure to pre-cook whatever protein you choose so the egg rolls cook evenly and thoroughly.
- Seasonings: Garlic powder, ground cumin, chili powder, salt and pepper.
- Black beans: Add flavor and texture to the filling. They’re also a good source of fiber and protein.
- Corn kernels: Add a slightly sweet flavor and crunchy texture, which provides a nice contrast to the other ingredients in the filling.
- Shredded Mexican blend cheese: Adds depth of flavor, plus adds a creamy, gooey texture to the filling, which pairs perfectly with the crispy egg roll wrapper.
- Egg roll wrappers: Typically found in the refrigerated section of most major grocery stores.
- Cook the turkey. Add the ground turkey to a medium nonstick sauté pan set over medium-low heat and cook it, breaking it apart with a spatula, until it is no longer pink. Add all of the seasonings and cook, stirring, until combined.
- Combine filling ingredients. Transfer the meat mixture to a large bowl then stir in the black beans, corn and cheese.
- Fill the egg roll wrapper. Arrange the egg roll wrappers on a dry work surface so that the corner of each wrapper is closest to you. Add a small amount of water to a dish. Place ⅓ cup of the filling mixture in the lower third of each wrapper then beginning at the bottom, roll the wrapper up and fold the edges inward. Before your final fold, wet your finger with the water and rub it around the edges. Roll the wrapper shut, pressing lightly to seal the edges together.
- Bake the egg rolls. Arrange the egg rolls, seam side down, on a parchment paper-lined baking sheet then brush them lightly with olive oil or coat them with cooking spray. Bake the egg rolls at 425°F for about 15 minutes or until they’re golden brown and slightly crisped. Remove the egg rolls from the oven and serve them with guacamole or salsa for dipping.
Should the Egg Roll Filling be Cooked or Raw?
It depends on your cooking method! I’ve included both an oven and an air fryer option in my recipe. For the oven method, the meat mixture is cooked ahead of time in a skillet and then tucked inside the wrappers. For the air fryer method, the meat raw filling is rolled right into the wrappers and then air-fried so that the meat is cooked through. Either way works, but I’m personally on Team Air Fryer!
- As tempting as it may be to pack in as much filling as possible, try not to overstuff your egg rolls. This can make them difficult to roll and can cause them to burst open during baking.
- To ensure that the egg rolls get crispy and golden brown, brush them lightly with olive oil or coat them with cooking spray.
- Prefer to air-fry? I’ve got you covered! Check out the recipe for instructions to bake or air-fry these egg rolls.
Baked southwestern egg rolls can be frozen either before or after baking, depending on your preference and how you plan to reheat them.
- Before baking: Prepare the filling and roll them up in the egg roll wrappers, then place them on a parchment paper-lined baking sheet and freeze them until solid. Once frozen, you can transfer the egg rolls to an airtight container or freezer bag and store them in the freezer for up to 3 months. When ready to eat, bake them from frozen for 20-25 minutes or until heated through and crispy.
- After baking: Once completely cooled, wrap each egg roll tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. Store them in the freezer for up to 3 months. To reheat, bake from frozen for 15-20 minutes or until heated through and crispy.
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Ingredients
- 1 Tablespoon extra-virgin olive oil (only if using the oven method)
- 1 pound ground turkey or chicken
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15-oz.) can black beans, rinsed and drained
- 1 cup corn kernels (if frozen, thawed and drained)
- 1/2 cup shredded Mexican blend cheese
- 12 square (7-inch) egg roll wrappers
- Cooking spray, for coating
- Guacamole or salsa, for serving
Instructions
To Make in the Oven:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- To a large skillet set over medium heat, add the olive oil and ground turkey. Cook, breaking it apart with a spatula, until it is no longer pink, about 5 minutes. Add the garlic powder, ground cumin, chili powder, salt and pepper and cook, stirring, until combined.
- Transfer the meat mixture to a large bowl then stir in the black beans, corn and cheese.
- Arrange the egg roll wrappers on a dry work surface so that the corner of each wrapper is closest to you. Add a small amount of water to a dish.
- Place ⅓ cup of the turkey mixture in the lower third of each wrapper then beginning at the bottom, roll the wrapper up and fold the edges inward. Before your final fold, wet your finger with the water and rub it around the edges. Roll the wrapper shut, pressing to seal the edges together.
- Arrange the filled egg rolls, seam side down, on the baking sheet then coat them with cooking spray.
- Bake the egg rolls until they’re golden brown and slightly crisped, about 15 minutes. Remove the egg rolls from the oven and serve them with guacamole or salsa for dipping.
To Make in an Air Fryer:
- Preheat the air fryer to 360°F.
- In a large bowl, stir together the ground turkey, spices, salt, pepper, black beans, corn and cheese.
- Divide the filling among the wrappers, placing it in the bottom third corner of each wrapper. Wet your finger with the water and trace around the border of each wrapper. Beginning at the bottom, fold the wrapper up and over the filling, then fold in the two sides and continue rolling until each egg roll is sealed shut.
- Spray the air fryer basket with cooking spray, then spray the tops of each roll. Working in batches, air-fry the egg rolls for 12 minutes, flipping them once halfway through. Remove the egg rolls from the air fryer and serve.
Kelly's Notes:
- As tempting as it may be to pack in as much filling as possible, try not to overstuff your egg rolls. This can make them difficult to roll and can cause them to burst open during baking.
- Baked southwestern egg rolls can be frozen either before or after baking, depending on your preference and how you plan to reheat them. Before baking: Prepare the filling and roll them up in the egg roll wrappers, then place them on a parchment paper-lined baking sheet and freeze them until solid. Once frozen, you can transfer the egg rolls to an airtight container or freezer bag and store them in the freezer for up to 3 months. When ready to eat, bake them from frozen for 20-25 minutes or until heated through and crispy. After baking: Once completely cooled, wrap each egg roll tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. Store them in the freezer for up to 3 months. To reheat, bake from frozen for 15-20 minutes or until heated through and crispy.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I’ve made these a few times..so good! I Use airfryer but cook ground turkey before adding other ingredients. So tasty and easy. I make a dipping sauce of salsa, sour cream, mashed avocado and lime.
Yay! I’m so thrilled you’ve been enjoying the recipe, Diane!
What could be used in place of black beans?
Hi Jan! Pinto beans, diced tomatoes, chopped bell peppers or even rice could all work in place of the black beans. Let me know if you give it a shot!
Tried the ‘egg rolls’ –perfection on a plate!! (But I think you should correct an error at the beginning of the narrative. I think you meant to say ‘envelopEs’ and not ‘envelops’) I love your recipes and always say “Oh, I’m so glad you’re enjoying the dish! It’s from Kelly at Just a Taste!”
You’re the best, Frannie! Updating that typo now :) So glad you enjoyed the recipe!
Could you possibly use ground beef instead of the ground chicken?
Thank you!
Absolutely, Libbie!
These came out AMAZING!!!!! Thank You
You are so welcome, Robyn! I’m thrilled you enjoyed the recipe!
YUM! Thanks for sharing :)
You are so welcome, Jess! I’m thrilled you enjoyed the recipe!
We really enjoy them. I increased cheese to closer to a cup. We like them a little cheesier! We also used ground turkey.
I’m so glad you enjoyed the recipe, Stephanie!
We really enjoy them. I increased cheese to closer to a cup. We like them a little cheesier!
Love these!! I used ground turkey bc it’s what I had on hand! Also put this in my WW app and they are 3 pts for 1 egg roll so it’s a great appetizer when following WW!
Woohoo! I’m so thrilled you enjoyed the recipe!
We are going to try them but use rotisserie chicken
Awesome! Enjoy!
I made these exactly as the recipe was written. Meh. Very bland, no taste. So disappointed.
I’m sorry you didn’t enjoy the recipe, Elle.
Recipe states it yields 15 egg rolls yet ingredients state 12 egg roll wrappers. Am I missing something?
Thanks for catching that, John! The yield has been updated to 12 egg rolls.
Love your egg rolls recipe!
I’m so glad to hear this, Nina!
This sounds great! IS the nutrition information for one egg roll?
Thank you so much, Gail! And yes, the Estimated Nutrition Information is for one egg roll. :)
Our guests loved these. A great, easy to make recipe.
Awesome! Thank you so much for rating the recipe, Kathleen!
Do you think these could be frozen for a later cook time?
Definitely, Scarlet! Just remember to really wrap the rolls tightly when assembling them, and also make sure they’re wrapped very securely in plastic wrap in the freezer. :)