Mexican Egg Rolls are filled with yummy ingredients like: meat, cheese, vegetables, and spices. Then, they are baked to a crispy perfection.
These are so yummy! And they are baked not fried!!! We love them with Creamy Avocado Dipping Sauce.
Ingredients Needed for Mexican Egg Rolls:
1 pound ground turkey (ground beef or chicken would also be fabulous)
2 cups Monterey Jack cheese, grated
1 package (1 pound) egg roll wrappers
1 garlic clove, minced
1/3 cup jalapeño, seeded and finely diced
1/3 cup green onion, thinly sliced
1/3 cup red bell pepper, finely diced
1/2 cup frozen corn, thawed
1/2 cup black beans, drained and rinsed
1/3 cup frozen spinach, thawed and chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon chili powder
1/8 cayenne pepper
1 teaspoon cumin
3 Tablespoons water
Instructions for Mexican Egg Rolls:
Crumble cook ground turkey, breaking it into small pieces. Add garlic, jalapeño, green onion, and red bell pepper to the nearly cooked turkey and cook until vegetables are tender and meat is cooked through.
Stir in the corn and chopped spinach. Add black beans, stir.
Add the salt, pepper, chili powder, cayenne pepper, cumin, and the 3 tablespoons water to the mixture to blend the seasonings. Stir to combine well.
Stir in the grated cheese, stirring to blend and melt.
Spoon about 3 to 3 1/2 Tablespoons (or about 1/4 cup) of the meat mixture onto each egg roll wrapper (you won’t use all of the wrappers). Fold them as shown in the photos below. Before I make the final fold, I dip my index finger into a cup of water and wet the outside edges up to the corner with just a bit of water. This helps seal the egg roll.
Place egg rolls on a large cookie sheet sprayed with cooking spray. Then, spray a little cooking spray on top of the egg rolls.
Bake at 350 degrees for 25-30 minutes. After 13-15 minutes, turn egg rolls over and continue baking. The egg rolls will not be golden brown after full cooking time, leave them in the oven and turn oven on to LOW broil. Watch closely! When the top side is golden brown, flip them over and brown the other side. Remove from the oven when they are golden brown. You want them to be a bit crispy.
Serve hot and enjoy with Creamy Avocado Dipping Sauce. We hope you love them!
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Mexican Egg Rolls
A delicious egg roll recipe that is baked, not fried.
- 1 pound ground turkey (ground beef or chicken will work, too)
- 2 cups Monterey Jack Cheese grated
- 1 pound egg roll wrappers
- 1 clove garlic minced
- ⅓ cup jalapenös seeded and diced into small pieces
- ⅓ cup green onions sliced into small pieces
- ⅓ cup red bell pepper seeded and diced into small pieces
- ½ cup frozen corn thawed
- ½ black beans drained and rinsed
- ⅓ cup frozen spinach thawed and chopped into small pieces
- ½ tsp salt
- ⅛ tsp black pepper
- 1 tsp chili powder
- ⅛ tsp cayenne pepper
- 1 tsp cumin
- 3 tbsp water
Crumble cook ground meat. Add garlic, jalapenös, green onion, and red bell pepper to the nearly cooked meat and continue cooking until the meat has cooked through and the vegetables are tender.
Add the corn, spinach, and black beans to the meat mixture. Stir to combine.
Add the salt, pepper, chili powder, cayenne pepper, cumin, and water to the meat mixture and stir to combine.
Add the grated cheese. Stir to combine and melt.
Spoon 3- 3 ½ tablespoons of the meat mixture onto an egg roll wrapper. Continue until you have used all of the meat mixture.
Wrap the egg roll wrapper around the meat mixture and seal with a little bit of water. Continue with the remaining egg rolls.
Place egg rolls on a greased baking sheet and spray the tops of the egg rolls with cooking spray.
Bake at 350° for 25-30 minutes-turning egg rolls over after 15 minutes.
After egg rolls have baked, turn on the LOW broiler. Watch egg rolls closely. When they have browned on one side, turn them over and brown the other side. You want them to be crispy.