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Baked Mexican Egg Rolls

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Baked Mexican Egg Rolls

Baked Mexican Egg Rolls

Jessica Braider
The burrito meets the egg roll and my family approves of the match up! Great anytime of the day and as fun family dinner recipe.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer, Main Dish
Cuisine American, Tex Mex
Servings 8 servings


  • 16 oz. ground turkey breast, or use 12 oz. meatless crumbles
  • 1 cup frozen corn kernels thawed
  • 15 oz. black beans rained and rinsed
  • 1 1/2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 cup salsa
  • 8 oz. shredded Monterey Jack Mexican blend or Cheddar cheese
  • 16 egg roll wraps sold frozen or refrigerated
  • 1 egg beaten
  • olive oil nonstick cooking spray
  • 1 cup sour cream for serving


  • Preheat the oven to 425 degrees. Meanwhile, brown the turkey or crumbles in a nonstick skillet over medium heat.
  • While the turkey is cooking, season it with the chili powder and cumin (if using meatless crumbles, add the spices with the corn and beans). Drain, if necessary (if using turkey), remove it from the heat, and let it cool for a few minutes.
  • Spray a large baking sheet with nonstick cooking spray or line it with parchment paper.
  • In a medium mixing bowl, combine the corn, beans, chili powder, cumin, salsa, the turkey and the cheese. (The filling can be made in advance and refrigerated for up to 2 days.)
  • Lay an egg roll wrapper on a flat surface with one of the corners facing you, and, using a pastry brush, brush the opposite corner with egg. Put about 1/3 cup of the mixture in the center of the wrapper, fold the corner nearest to you over the filling, fold in the sides, and roll the wrapper up toward the corner with the egg. Lay the roll on the baking sheet with the seam facing down to hold it together. Repeat with the remaining wrappers.
  • Spray the top of the rolls lightly with the spray, and bake them for 15 – 25 minutes until they are deep golden brown. Let them cool for 10 minutes or so before serving, and top them with the sour cream, if desired.


Scramble Flavor Booster: To the filling, add 1/4 cup fresh chopped cilantro or scallions, use Pepper Jack cheese, and add 1/4 – 1/2 tsp. cayenne pepper to the filling.
Nutritional Information per Serving (% based upon Daily Values) for two rolls:
Calories 480, Total Fat 22.5g, 34.5%, Saturated Fat 11g, 56%, Cholesterol 107.5mg, 36%, Sodium 720.5mg, 30%, Carbohydrate 46g, 15.5%, Dietary Fiber 5.5g, 22%, Sugar 3g, Protein 28.5g
Want to make beans from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Lunch, Main Dish, Make-Ahead, Nut-Free, Snack/Appetizer, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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