Chicken, corn, black beans, jalapeño, cilantro, and taco spices fill these oven-baked spring rolls. The recipe makes 16 in 45 minutes: 15 minutes prep and 30 minutes cooking.
Ingredients
- 16 egg roll wrappers
- 1 packed cup shredded rotisserie chicken
- 1/2 cup sweet corn kernels, drained and rinsed
- 1/2 cup black beans, drained and rinsed
- 1 jalapeño, seeded and finely diced
- 1/4 cup chopped cilantro
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon taco seasoning
- Salt, if needed
- Cooking spray
Fill and bake
- Mix chicken, corn, beans, jalapeño, cilantro, and seasonings. Taste and add salt only if needed.
- Place a wrapper diagonally and add 2–3 tablespoons filling near the lower end. Roll halfway, fold in both sides, finish rolling, and seal with water. Repeat.
- Preheat the oven to 350°F. Line a tray with foil or parchment.
- Arrange the rolls and spray lightly. Bake for 30 minutes, until hot and crisp and the chicken filling reaches 165°F (74°C). Serve hot.
