Southwest Chicken Egg Rolls

Crispy egg rolls filled chicken, black beans, corn, red peppers, garlic, cilantro, and cheese AND bursting with flavor. Not your ordinary egg roll! 

Course Appetizer, Main Course
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Author Star


  • 1 lb chicken breasts, raw (or you can use 2.5 cups cooked diced chicken)
  • 1 medium red pepper diced
  • 4-5 green onions diced
  • 4 cloves garlic minced
  • 1.5 cups sweet corn frozen, fresh, canned
  • 1 cup black beans rinsed and drained well
  • 1 4 ounce can diced mild green chiles
  • 1/4 cup cilantro chopped, optional
  • 2 tsp cumin
  • 1.5 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 1 tsp kosher salt
  • salt & pepper to taste
  • 1 tbs vegetable oil (plus 2 tsp divided)
  • 16 egg roll wrappers
  • small bowl water for moistening finger tips
  • 1 cup reduced fat shredded mexican or colby jack cheese


  1. For the chicken: Sprinkle both sides with kosher salt & pepper. Add 1 tsp vegetable oil to a hot skillet. Gently lay chicken breast in skillet and cook over medium heat for 5-8 minutes on each side. Temp chicken to 155 degrees, remove from skillet, place on plate/cutting board and let rest for 8-10 minutes. After resting, dice into small pieces.  

    (See post above for tips on perfectly cooked chicken) 

    *You can skip this step and use already cooked and diced chicken.

  2. Egg Roll Filling: In a large skillet add 1 teaspoon vegetable oil and add diced red pepper, garlic, and green onions. Cook over medium low heat until vegetables are tender. Add chicken breast, black beans, corn, diced green chiles, cilantro (if using), cumin, chili powder, and kosher salt. Stir together until combined and cook together for a couple of minutes. Stir in shredded cheese and heat until melted. 

  3. To Assemble Egg Rolls: Spray a sheet pan with cooking spray. Have a small bowl of water set out to moisten finger tips.  Lay one egg roll wrapper out at a time on a clean surface. Moisten the edges with your finger tip.  Scoop 1/4 chicken, bean, and corn mixture into center of egg roll wrapper- Fold the bottom of the egg roll over and under the mixture,  fold the ends over and moisten with water, and roll into an egg roll shape. Place on the sheet pan. Repeat until finished. Brush each egg roll with the remaining tablespoon of vegetable oil. 

  4. Air Fryer Method: Preheat Air Fryer to 400 degrees. Lay egg rolls in tray. Do not over crowd the tray. Cook for 8-10 minutes or until golden brown flipping half way through. You will need to make these in multiple batches! 

  5. Oven Method: Preheat oven to 425 degrees. Place egg rolls on sheet pan and bake for 15-20 minutes or until golden brown. 

Recipe Notes

Serving size: 2 Egg Rolls

5 Freestyle Smart Points (calculated with Weight Watchers Recipe Builder)

305 calories, 6.5g fat, 2g saturated fat, 3g fiber, 35g carbohydrates, 2.5g sugar, 24.5g protein (calculated with My Fitness Pal)

8 Points Plus (Previous Weight Watchers plan, calculated with My Score Plus)