Go Back
Homemade Mexican Chicken Egg Rolls photo

Mexican Chicken Egg Rolls

Crispy baked or air-fried egg rolls filled with seasoned chicken, vegetables, and salsa for a flavorful Mexican-inspired appetizer or snack.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 servings

Equipment

  • Large Skillet
  • Spatula or wooden spoon
  • Measuring Spoons
  • Measuring Cups
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush
  • COSORI Air Fryer 5.8 Quart

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound chicken breasts (boneless, skinless, cut into small pieces)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 medium red bell pepper, chopped chopped into small pieces
  • 1 cup frozen corn
  • 2 cups kale, roughly chopped
  • 1 cup salsa
  • 6 green onions, chopped
  • 1/4 cup parsley, chopped
  • salt and pepper to taste
  • 24 egg roll wrappers
  • 1/4 cup butter, melted

Instructions
 

  • Preheat oven to 425°F (220°C) or preheat your air fryer according to manufacturer instructions.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat.
  • Add the diced chicken to the skillet and season with 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/4 teaspoon cayenne pepper; cook, stirring occasionally, until the chicken is cooked through.
  • Stir in the chopped red bell pepper, 1 cup frozen corn, 2 cups chopped kale, and 1 cup salsa; cook until the pepper is tender and the kale has wilted.
  • Remove skillet from heat and stir in the chopped green onions, 1/4 cup chopped parsley, and salt and pepper to taste; mix thoroughly and let the filling cool slightly.
  • Lay out an egg roll wrapper with a corner pointing toward you. Spoon about 1–2 tablespoons of the filling into the center of each wrapper.
  • Brush the edges of the wrapper with a little water, fold the bottom corner over the filling, fold in the side corners, then roll up tightly to seal.
  • For baking: place rolls seam-side down on a parchment-lined baking sheet and brush each with melted butter; bake at 425°F (220°C) for about 15 minutes or until golden brown.
  • For air frying: arrange rolls in a single layer in the air fryer basket without overcrowding and air fry at 400°F (200°C) for 10–12 minutes, turning halfway, until golden and crispy.
  • Serve the egg rolls hot with extra salsa or your preferred dipping sauce.

Notes

  • Add shredded Mexican cheese or a dollop of sour cream to the filling for extra flavor.
  • Brush with melted butter before baking for a golden, crispy finish.
  • Adjust chili powder or cayenne to increase or decrease spiciness.
  • Omit chicken and use vegetable broth or additional vegetables for a vegetarian version.