Mexican Egg Rolls

"Yummy!! This is something a little different and very tasty! Next time I'm planning on Making a HUGE batch, frying them and flash freezing them on cookie sheets so my husband and kids can heat them up when they want too, or so I have a ready made appetizer for unexpected guests!!"
photo by startnover photo by startnover
photo by startnover
photo by startnover photo by startnover
photo by Sharon123 photo by Sharon123
Ready In:
1 batch




  • Chop the chicken into small dices.
  • Mix all ingredients together.
  • Moisten the edges of an eggroll wrap and put approx 2 tablespoons of filling in the middle.
  • Fold like you would an eggroll (directions and picture are usually on the eggroll wrapper container).
  • Make sure the flap is sealed to keep the filling inside.
  • Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes).
  • Cut diagonally and serve with guacamole and sour cream.

Questions & Replies

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  1. made these little goodies tonite with a taco salad....didnt have cumin or scallions, but no matter...they were delicious!! thanks
  2. These are so tasty and easier than I expected them to be. I cheated & used a rotisserie chicken from the deli instead of grilling the meat...made them so quick. I think they are better than the rolls like these you get in a restaurant!
  3. My family made this last night as a part of our Mexican fiesta, they were fantastic. I only made one change- we used lean ground beef. I've made these before with chicken. Both are amazing. We served with a queso dip and sour cream. I found that we still had filling left over and ended up using almost a 2nd pack of egg roll wrappers.
  4. Very good! Next time though, I think I'll mix all the ingredients before hand then refigerate for 4 or more hours. I think the flavors would be a little more pronouced if they got to blend together more. But I will definitely be making these again! Yum!
  5. Absolutely love these...and so do all my family and friends. Made in advance and froze. Baked at 425 for about 12 minutes. Served with salsa, guac. and southwestern ranch dip. Basically followed the recipe, and then added a few squeezes of lime juice and a small amount of fresh cilantro. Even people who "don't " like beans, like these :)



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