Baked Mexican Egg Rolls

4.7 of 5 (13)
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 128.2
  • Total Fat: 3.7 g
  • Cholesterol: 7.5 mg
  • Sodium: 246.6 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 8.7 g

View full nutritional breakdown of Baked Mexican Egg Rolls calories by ingredient


A nice twist on a traditional egg roll! A nice twist on a traditional egg roll!
Number of Servings: 20


    1 pound lean ground chicken
    1 package egg roll wrappers (20 in the type I purchase)
    1.25 cup 2% shredded cheese
    1.25 cup rinsed black beans
    1/2 tsp salt
    1 tsp cumin
    1 tsp cilantro
    1 small onion
    2 cloves garlic diced
    1 can rotel tomatoes with chilis


Preheat oven to 425 degrees
Spray baking sheet with olive oil spray
Spray skillet with olive oil spray
Begin to brown garlic and onion
Add chicken and spices. Cook until browned.
Drain tomatoes and add once chicken is cooked.
Add rinsed black beans to mixture and warm through.
Assemble as follows
2 tbsp of meat mixture and 1 tbsp cheese per egg roll.
Spray top of egg rolls with olive oil spray.
Bake for 15-20 minutes. Flip as needed to prevent burning of wrapper.

Number of Servings: 20

Recipe submitted by SparkPeople user VW4LIF.

Member Ratings For This Recipe

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    2 of 2 people found this review helpful
    I made this with shredded chicken instead of ground and it was EXCELLENT!! Very flavorful. Will definitely make them again! - 2/8/09

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    1 of 1 people found this review helpful
    This recipe is wonderful! I made it for my parents and they LOVED it. It's also super easy to prepare and cook. I will definitely make this again and have already given the recipe others! Excellent! - 11/24/07

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    1 of 1 people found this review helpful
    This was very good. I used shredded rotisserie chicken instead of ground. My husband loved it. I served it over shredded romaine lettuce with guacamole too. Very good. - 10/31/07

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    I, my friend, and her family loved it.
    I did add chili powder.
    I have also made it with beef.
    In some of them I added fresh spinach.
    One thing I did learn was not to have the cheese touch the wrap or it will harden when cooking. It needs to be in between a layer of filling.
    - 10/20/12

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    Loved it! Thanks for the recipe! - 6/3/11