Mexican Chicken Egg Rolls
Warm, crunchy, and bright with lime and cilantro, these Mexican chicken egg rolls turn familiar taco flavors into handheld bites. Mexican chicken egg rolls are crisp on the outside and packed with a smoky, tangy filling that kids and adults both love. After testing this version eight times with rotisserie and poached chicken, I settled on a mix of shredded rotisserie chicken and quick-sautéed veggies for the best texture and speed. I developed and honed the seasoning while cooking for a busy neighborhood tapas night; the balance of acid, heat, and melt-in-your-mouth cheese held up best. Read on for precise measurements, step-by-step frying and baking methods, and pro tips that prevent soggy wrappers and overstuffed rolls.
Why This Recipe Works
- Crisp frying or high-heat baking seals the wrapper quickly, locking in moisture for a tender interior and crunchy exterior.
- A short sauté softens onions and peppers, concentrating flavor without making the filling watery.
- A splash of lime and a little vinegar brightens the rich chicken and cheese, making each bite feel fresh.
- Shredded rotisserie chicken adds quick, consistent texture; poached chicken works too but needs more seasoning to avoid blandness.
- Light cornstarch slurry or beaten egg on the wrapper edge creates a reliable seal that prevents leaks during frying.
Ingredients Breakdown
- Egg roll wrappers (12 sheets): Thin, square wrappers crisply fry. Can swap for spring roll wrappers; they are slightly thinner and crisp faster.
- Shredded cooked chicken — 450 g (1 lb / about 3 cups): Rotisserie chicken gives the most flavor with no extra work. If using poached chicken, add 1/2 tsp extra salt and 1/2 tsp smoked paprika.
- Black beans — 240 g drained (1 can, 15 oz / 1 cup drained): Adds body and fiber. Rinse well to remove canning liquid, or the filling gets too wet.
- Corn — 150 g (1 cup / fresh or thawed frozen): Adds sweetness and crunch. Canned corn is fine; drain thoroughly.
- Cheddar or Monterey Jack cheese — 113 g (1 cup shredded / 4 oz): Melts and binds the filling. Use full-fat cheese for best melting.
- Red bell pepper — 120 g (1 medium / about 3/4 cup diced): Gives color and sweetness. Omit for milder flavor.
- Yellow onion — 100 g (1 small / about 1/2 cup diced): Sauté until translucent to avoid raw-bite.
- Garlic — 2 cloves (6 g): Mince finely; cook briefly to remove raw sharpness.
- Lime juice — 15 ml (1 tbsp): Brightens the filling. Don’t skip.
- Olive oil — 15 ml (1 tbsp) for sautéing: Neutral vegetable oil works too.
- Taco seasoning — 8 g (2 tsp) or a mix: Use homemade (1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, pinch of salt) for best control.
- Cilantro — 15 g (1/2 cup chopped): Freshness and herb lift. Optional.
- Salt and pepper — to taste.
- Egg wash — 1 large egg beaten with 15 ml (1 tbsp) water: Acts as glue for the wrappers.
- Vegetable oil for frying — enough to fill pan 1.5 cm (1/2 inch) or 480–720 ml (2–3 cups) for deep frying: Use neutral oil with a high smoke point like canola.
Substitution notes:
- For a vegetarian version, swap chicken for an extra cup of black beans and 150 g (1 cup) cooked sweet potato. Flavor will be softer; add 1/2 tsp smoked paprika.
- For a lower-fat bake option, brush the rolls with oil and bake at a high temperature. The texture will be less blistered than deep frying.
- If you use Morton kosher salt instead of Diamond Crystal, reduce quantity by about half — Morton is denser.
Essential Equipment
- 12-inch skillet (30 cm) or pot for shallow frying (1.5 cm / 1/2-inch oil depth).
- Tongs and a slotted spoon for turning and removing egg rolls.
- Mixing bowl and rubber spatula for combining filling.
- Baking sheet and wire rack if baking or draining fried rolls.
- Thermometer to check oil temperature (ideal 175–190°C / 350–375°F).
- Rolling surface and small bowl for egg wash.
- Workaround: No thermometer? Heat oil until a small bread cube browns in 30–40 seconds.
Step-by-Step Instructions
Prep time 20 minutes · Cook time 15 minutes · Inactive time None · Total time 35 minutes · Servings 6 (2 egg rolls per serving)
Step 1: Prepare the filling vegetables
Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat (about 175°C / 350°F surface). Sauté 100 g diced yellow onion and 120 g diced red bell pepper until onions are translucent, about 4–5 minutes, stirring every 30 seconds. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
Step 2: Combine chicken, beans, and corn
To the skillet, add 450 g shredded cooked chicken, 240 g drained black beans, and 150 g corn. Stir in 8 g (2 tsp) taco seasoning and 15 ml (1 tbsp) lime juice. Cook 2–3 minutes to warm through and concentrate flavors. Taste and add 1/4 tsp salt if needed.
Step 3: Add cheese and herbs, finish filling
Remove skillet from heat and stir in 113 g shredded cheese and 15 g chopped cilantro. The residual heat melts the cheese and binds the filling. Let cool 5 minutes so the filling is warm, not steaming — hot filling can wilt wrappers and cause tears.
Step 4: Assemble the egg rolls
Place one egg roll wrapper with a corner facing you. Spoon 70 g (about 1/3 cup) of filling near the corner. Brush egg wash on the edges. Fold the corner over the filling, tuck sides in, and roll tightly to seal. Repeat with remaining wrappers. Do not overfill — overstuffed rolls burst.
Step 5: Fry until golden (or bake)
For frying: Heat oil to 177°C (350°F). Fry egg rolls in batches, seam-side down, for 2–3 minutes per side, turning until evenly golden brown and crisp. Drain on a wire rack or paper towels. For baking: Preheat oven to 220°C (425°F). Place rolls seam-side down on a parchment-lined sheet, brush with oil, and bake 12–15 minutes, turning once, until golden and blistered.
Step 6: Serve with garnishes
Let rolls rest 2 minutes, then slice in half diagonally for serving. Garnish with extra cilantro, lime wedges, and a drizzle of crema or salsa. Serve immediately for best texture.
Expert Tips & Pro Techniques
- Seal properly: Use egg wash as glue and tuck tightly. A loose roll will open in oil.
- Avoid soggy filling: Drain canned beans and corn very well. If filling seems wet, cook 1–2 minutes longer to evaporate excess liquid.
- Oil temperature matters: If oil is too cool, rolls absorb oil and become greasy. If too hot, outsides burn before filling heats. Maintain 177°C (350°F).
- Make-ahead: Assemble unbaked roll-ups and freeze on a sheet. Once solid, transfer to a bag. Fry or bake from frozen; add 1–2 minutes to fry time and 3–5 minutes to bake time.
- Home pro tip: Use a shallow 1.5 cm (1/2-inch) oil layer for lighter frying and easier control. Turn rolls with tongs for even color.
- Common mistake: Overfilling. If you see filling leaking during rolling, reduce to 50–60 g (about 1/4 cup) per wrapper.
Storage & Reheating
- Refrigerator: Cool completely, then store in an airtight container for up to 3 days. Place paper towel between layers to absorb moisture.
- Freezer: Freeze uncooked, wrapped rolls on a tray until firm, then transfer to a freezer bag. Freeze up to 2 months. For cooked rolls, freeze on a tray then bag; they keep up to 1 month for best quality.
- Thawing & reheating: Reheat from frozen in a 175°C (350°F) oven for 12–16 minutes, flipping once. For refrigerated rolls, bake 10–12 minutes. Avoid microwaving — it softens the crust.
Variations & Substitutions
- Gluten-Free Version: Use gluten-free egg roll wrappers (if available) or small corn tortillas (wrap tightly and brush with oil). Add ½ tsp xanthan gum to the filling if it seems loose. Baking produces better results than frying for GF wrappers.
- Vegetarian Version: Replace chicken with an extra 200 g (1 cup) cooked sweet potato and 100 g (1/2 cup) crumbled firm tofu. Keep beans and corn the same.
- Spicy Version: Add 1 finely chopped jalapeño during the sauté or 1 tsp chipotle in adobo, minced. Reduce if serving to kids.
- Cheesy Quesadilla Twist: Use 170 g (1 1/2 cups) extra cheese and skip beans. The filling will be richer and more melty; bake to avoid cheese leaks.
- Low-Fat Baked Option: Brush assembled rolls lightly with oil and bake at 220°C (425°F) for 12–15 minutes. Expect less blistering than deep-fried rolls.
Serving Suggestions & Pairings
- Pair with a simple avocado-cabbage slaw for crunch and acid.
- Serve alongside smoky chipotle crema or a fresh tomato salsa for dipping.
- Pair with a light Mexican lager or a citrusy margarita for adult meals.
- Pair with our Garlic Roasted Potatoes for a heartier spread.
Nutrition Information
Per serving (serving size: 2 egg rolls; recipe makes 6 servings)
- Calories: 460 kcal
- Total Fat: 22 g
- Saturated Fat: 7 g
- Cholesterol: 85 mg
- Sodium: 820 mg
- Total Carbohydrates: 32 g
- Dietary Fiber: 3 g
- Sugars: 4 g
- Protein: 28 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my egg rolls turn out soggy?
A: Sogginess usually comes from wet filling or oil that’s too cool. Drain canned ingredients well and maintain oil at 177°C (350°F). Fry in small batches to keep oil hot.
Q: Can I make this without eggs?
A: Yes. For the egg wash, use a cornstarch slurry (1 tsp cornstarch + 15 ml / 1 tbsp water) to seal wrappers. If you mean no eggs in the filling, the recipe already uses no eggs inside.
Q: Can I double this recipe?
A: Yes. You can double ingredients easily. Cook filling in two pans or large oven-safe skillet to avoid crowding. Fry in batches to keep oil temperature steady.
Q: Can I prepare these the night before?
A: You can cook filling and store it overnight in the fridge. Assemble the rolls just before frying to keep wrappers crisp. Alternatively, assemble and refrigerate for up to 24 hours; brush with egg wash right before frying.
Q: How long do these keep in the fridge?
A: Cooked egg rolls keep 3 days in an airtight container in the fridge. Reheat in the oven to restore crispness.
Q: Are these safe to freeze?
A: Yes. Freeze assembled uncooked rolls on a tray, then bag them. Cook from frozen — add a couple minutes to frying or a few more minutes to baking time.
Q: Can I bake them instead of frying?
A: Yes. Baking at 220°C (425°F) gives a crisp, lighter exterior. Brush with oil and turn once during baking for even color. Baking times are in Step 5.
Conclusion
Thanks for trying this recipe — it’s a great way to turn leftover chicken into a party-ready snack. For more variations and inspiration, check this Mexican Egg Rolls recipe on Food52 and see another take on the idea with Southwestern Egg Rolls at The Defined Dish.
Print
Mexican Chicken Egg Rolls
- Total Time: 35 minutes
- Yield: 6 servings (2 egg rolls per serving) 1x
- Diet: Non-Vegetarian
Description
Warm, crunchy Mexican chicken egg rolls filled with a smoky, tangy mixture of chicken, beans, and cheese, perfect for parties.
Ingredients
- 12 egg roll wrappers
- 450 g shredded cooked chicken (about 3 cups)
- 240 g black beans (1 can, drained)
- 150 g corn (1 cup, fresh or thawed)
- 113 g shredded cheddar or Monterey Jack cheese (1 cup)
- 120 g diced red bell pepper (1 medium)
- 100 g diced yellow onion (1 small)
- 2 cloves garlic, minced
- 15 ml lime juice (1 tbsp)
- 15 ml olive oil (1 tbsp)
- 8 g taco seasoning (2 tsp)
- 15 g chopped cilantro (optional)
- Salt and pepper to taste
- 1 large egg, beaten with 15 ml water (egg wash)
- Vegetable oil for frying
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until translucent.
- Add garlic and cook until fragrant.
- Stir in chicken, black beans, corn, taco seasoning, and lime juice. Cook to warm through.
- Remove from heat and mix in cheese and cilantro. Let cool.
- Place one egg roll wrapper with a corner facing you, fill, and roll tightly.
- Fry in hot oil until golden brown or bake in the oven until crisp.
- Serve with garnishes like cilantro and lime wedges.
Notes
Make-ahead options available: assemble and freeze unbaked rolls.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 egg rolls
- Calories: 460
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg