Serves 18
55 min
Baked Mexican Egg Rolls with Sour Cream Chamoy Sauce
Recipe GLPR9f35bf0f42c8b9
Golden-baked egg rolls filled with seasoned shredded chicken, black beans, corn, and melted pepper jack cheese, served with a creamy chamoy dipping sauce. This fusion appetizer combines classic Asian wrappers with Mexican flavors for a delicious starter or snack.
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Ingredients
2 teaspoons canola oil
½ red bell pepper, chopped
3 green onions, chopped
2 cups cooked shredded chicken
1 cup frozen corn, defrosted
1 cup black beans, rinsed and drained
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon oregano
1 cup shredded pepper jack cheese
¼ cup chopped fresh cilantro
½ whole Juice of ½ lime
Salt and pepper to taste
18 egg roll wrappers
Water for sealing
Cooking spray
½ cup sour cream
1 cup prepared chamoy sauce
Directions
Preheat your oven to 400°F. Lightly coat a baking sheet with cooking spray and set it aside.
Heat canola oil in a large skillet over medium-high heat. Add the chopped red bell pepper and green onions, sautéing for 2-3 minutes until they begin to soften.
Reduce heat to medium and add the shredded chicken, corn, black beans, cumin, chili powder, and oregano. Stir everything together until well combined and heated through, about 5 minutes.
Remove the skillet from heat. Stir in the shredded pepper jack cheese and fresh cilantro, mixing until the cheese is melted and combined. Squeeze in the lime juice and season with salt and pepper to your liking.
Pour a small amount of water into a shallow bowl and place it near your work area for sealing the egg rolls.
Position an egg roll wrapper on your work surface with one corner pointing toward you (diamond orientation). Place ¼ cup of the chicken filling in the center. Dip your finger in water and lightly moisten all edges of the wrapper. Fold the bottom corner up and over the filling, then fold in both side corners. Roll tightly toward the top corner and ensure all edges are sealed.
Transfer the sealed egg roll to the prepared baking sheet. Repeat this process with the remaining wrappers and filling until all 18 egg rolls are assembled.
Bake the egg rolls for 23-25 minutes, flipping them at least once halfway through baking, until they are golden brown and crispy. Remove from the oven and allow them to cool slightly on a wire rack.
While the egg rolls cool, prepare the dipping sauce by combining the prepared chamoy sauce and sour cream in a bowl. Stir until smooth and creamy. Adjust the ratio to your preferred consistency.
Serve the warm egg rolls with the sour cream chamoy sauce on the side for dipping.
