Mexican Inspired Egg Rolls

Linda Dalton


I love burritos and quesadillas, and have been looking for a way to enjoy them in smaller portions. It turns out that egg roll wrappers are not so different from the tortillas we wrap our Mexican goodies in, so I created these little gems for when you're in the mood for something a little less filling. And by the way, they're baked and can be made as tame or spicy as you like.


★★★★★ 1 vote



  • 10
    egg roll wrappers
  • 2 tsp
    canola oil
  • 1/2 lb
    ground chicken
  • 1/4
    medium onion chopped
  • 2
    serano chiles -this is optional as it will make the filling very spicy
  • 2 tsp
    chili powder
  • 3/4 tsp
    ground cumin
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    ground black pepper
  • 2 tsp
    srirscha sauce
  • 1/2 c
    uncooked brown minute rice
  • 1 c
  • 1/2 c
    cooked corn
  • 1/4 cup
    roasted red peppers chopped
  • 1 c
    grated cheese of your choice

  • 1 large
  • 2 tsp
    sriracha sauce
  • 2 tsp

How to Make Mexican Inspired Egg Rolls


  1. In large pan on stove top heat canola oil on medium heat. Add the ground chicken and saute until almost cooked. Add the onions, serano chilis (if using) and seasonings (from chili powder to srirscha sauce). Lower heat a bit and cook a few minutes more until vegetables soften slightly. They will continue to cook when you add the rice and liquid.
  2. Add the raw rice and stir to toast a bit. Now add the water, bring to a boil, cover, lower heat and simmer on low for 10 minutes.
  3. When rice is cooked, add corn, red peppers and cheese. Stir and let cool.
  4. While rice mixture is cooling make the egg wash and pre heat oven to 400 degrees. Combine egg, water and sriracha sauce and whisk together.
  5. Take 2 tablespoons of rice mixture and place on lower half of egg roll. Place egg wash around edges and roll half way up.
  6. Fold in sides, brush again with egg wash, and complete folding until you have someting that resembles an egg roll. Brush top and bottom of egg rolls with egg wash and place on a baking sheet that has been covered with foil and dusted with cooking spray. Repeat 9 more times.
  7. Bake 6 minutes, turn rolls over and bake another 6 minutes. If the rolls are not looking brown enough bake another 3 minutes on each side. Serve with whatever condiments you like. I chose pico de gallo and low fat sour cream sprinkled with fresh cilantro.

Printable Recipe Card

About Mexican Inspired Egg Rolls

Main Ingredient: Chicken
Regional Style: Southwestern

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