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Mexican Chicken Egg Rolls

Crispy baked or air-fried egg rolls filled with seasoned chicken, vegetables, and salsa for a flavorful appetizer or snack.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 24 servings

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 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 (for brushing)

Instructions

  • Preheat the oven to 425°F (220°C) or preheat your air fryer per manufacturer instructions.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat.
  • Add the chicken pieces, 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 peppers are tender and the kale is wilted.
  • Remove the skillet from the heat and stir in the chopped green onions and 1/4 cup chopped parsley; season with salt and pepper to taste. Let the filling cool slightly.
  • Lay an egg roll wrapper on a clean surface. Spoon about 1–2 tablespoons of filling into the center of each wrapper.
  • Brush the wrapper edges with a little water, fold the bottom corner over the filling, fold in the sides, and roll tightly to seal (follow package folding instructions if needed).
  • If baking, place the egg rolls seam-side down on a parchment-lined baking sheet and brush each with melted butter; bake for about 15 minutes or until golden brown.
  • If air frying, arrange egg rolls in a single layer 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 your favorite salsa on the side.

Equipment

  • Large Skillet
  • Measuring Spoons
  • Mixing Spoon
  • Bowl
  • Parchment-lined baking sheet
  • Pastry brush
  • air fryer (optional)
  • Oven

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 exterior.
  • Adjust chili powder or cayenne to increase or decrease spiciness.
  • For a vegetarian version, omit the chicken and substitute a plant-based protein.
  • Cool the filling slightly before wrapping to prevent soggy wrappers.