Go Back

Baked Chicken & Spinach Egg Rolls

Course dinner
Cuisine Southwestern
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 21 rolls
Author Joyful Homemaking


  • Egg roll wraps 21 in a package
  • 3 cups cooked diced or shredded chicken breast
  • One 15 ounce can black beans rinsed and drained
  • One 10 ounce package frozen spinach thawed, and squeeze out excess water in a towel
  • 2 cups corn frozen or canned, drained
  • One 4 ounce can chopped green chilies
  • 1/4 cup chopped green onions
  • 1/3 cup fresh cilantro chopped (I love fresh cilantro!)
  • 1/8 teaspoon red pepper flakes or more if you like things really hot
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • Optional: 1/2 teaspoon pepper


  • Mix all the filling ingredients together, and grease a large cookie sheet.
  • Have a little dish of water handy to help seal your egg roll wraps, and you are ready to make your egg rolls.
  • Lay one out at a time and spoon around 1/4 cup of the filling onto the center of the wrapper. Fold the bottom edge up.
  • Then fold the sides in, one over the other, and then roll from the bottom up, and seal with a dab of water.
  • Lay them on your baking sheet with the seam down to help keep them shut, and give them all a quick spray with cooking spray to help them turn a golden brown while baking. Bake at 400 degrees for 5-7 minutes and then turn them over and bake an addition 5-7 minutes till they’re a pretty brown color. Tongs work well when trying to turn them over.
  • Serve these as is or with salsa, sour cream or guacamole.