Baked Chipotle Chicken Eggrolls

by Heather on April 26, 2012

When I was a kid we had fried rice for dinner once a week, and when I say fried rice I mean the good stuff with lots of bacon, soy sauce, and only my favorite veggies.  Let me just state that to this day, try as I might, I still can’t replicate whatever kind of voodoo my mom would do to that pot of goodness.  But we’re not here to talk about my lack of fried rice skills because it’s just depressing and these eggrolls are not even Asian in the first place.


Sometimes I ramble.  It happens.

Back to the eggrolls though:  we would always have them with our fried rice and I would purposefully bite off the top and then use a fork to ever so carefully dig the filling out and eat it first.


But then…


I would use the fork to then re-stuff the eggrolls with the delectable bacony goodness of the fried rice, douse it in more soy sauce (MMMMMMMM) and eat it with sweet and sour sauce.  Y’all, I have no shame.  My parents would always try to get me to stop, but once you try it you can’t go back.  Bacon-and-carb-stuffed carbs…that’s where life is my friends.

However, as I told my sister this morning when we were talking about the days when she and I would demolish a pan of lemon bars for breakfast:  I’m no longer running 6 miles a day, nor do I still have the metabolism of an 18-year-old.  So I make do with what I have, find a healthier alternative, or just don’t eat the whole pan all at once.  These eggrolls are spicy, savory, cheesy, and actually healthy.  So, you know, if you *accidentally* taste-test like 5 of them before dinner, you’re in the clear.


You know.  Just in case.


  • 1 lb ground chicken (you can also use turkey if you can’t find the chicken)
  • 1 package eggroll wrappers (I used Nasoya brand)
  • 1/2 cup shredded cheddar cheese
  • 3 Tbsp olive oil, divided
  • 1 package broccoli slaw
  • 1 Tbsp chipotle chili powder (regular chili powder will work great, but you won’t get the chipotle smokiness)
  • 1 Tbsp corn starch
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp instant coffee (you’ll thank me later)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1/2 cup water

Preheat oven to 400.  In a large pan heat 2 Tbsp of the olive oil over medium heat.  Once heat through, brown the ground chicken and broccoli slaw until the chicken is cooked through.  Meanwhile combine all of the spices in a small bowl.  Once the chicken is cooked through, add the spices and the water to the pan and stir to combine.  Reduce heat and simmer for about 10-15 minutes until all of the liquid is cooked out.  Remove from heat and stir in the cheddar cheese.


To make the eggrolls, take one eggroll wrapper and place on a cutting board or plate.  Spoon about 3 Tbsp of the filling into the middle on a diagonal (step-by-step photo is at the top of the post).  Fold one corner over the filling tightly.  Then take the side corners and wrap tightly from the side.  Using your finger brush a bit of water on the remaining corner and roll the eggroll tightly, sealing with the final corner.  Place seam side down on a sheet pan lined with parchment paper or a Silpat; repeat until all of the filling is gone.  Lightly brush the eggrolls with the remaining olive oil.  Bake at 400 for 15 minutes, until browned and crisp.  Serve hot with avocado and salsa (or you can make your own weird sauce like me, mixing together equal parts of Greek yogurt and salsa.  YUM).


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{ 27 comments… read them below or add one }

1 Katie April 26, 2012

Haha, bacon and carb stuffed carbs. My kind of meal.


2 Elle April 26, 2012

Wow, everything you said in this post makes me hungry. For bacon egg rolls, hah!


3 Ashley @ Coffee Cake and Cardio April 26, 2012



4 Delishhh April 26, 2012

OMG these look amazing. Wes is sooo cute! Ella turns two months today – we had our first big scare this week, she fell out of the stroller – freak accident just outside our door. But i freaked out, went to the hospital. She didn’t even have a scratch or bump. All is fine. But i required a few classes of wine. I guess this is part of motherhood :).


5 Catalina @ Cake with Love April 26, 2012

These look so delicious, and so much better than the fried version!!


6 Kelli H (Made in Sonoma) April 26, 2012

Those look amazing! This is something David would love! I’ll have to try it soon!


7 Claire @ Live and Love to Eat April 26, 2012

These look amazing! Love the baked idea!


8 Bianca @ Confessions of a Chocoholic April 26, 2012

I love egg rolls but haven’t had one in ages! And now you have me craving for it plus fried rice with bacon… *drool*


9 Alex@Spoonful of Sugar Free April 26, 2012

Bacon in egg rolls? Do you know how ridiculously amazing that sounds? uh yummm


10 Kellie @ Blackboard Kitchen April 26, 2012

I’m eating lunch right now and I’m sad because I’m not eating these eggrolls. I’ll definitely be giving these a try!


11 Tina @ Best Body Fitness April 26, 2012

Come cook for me every day for the rest of your life….

What? Too much to ask?


12 Feast on the Cheap April 26, 2012

My husband would LOVE these…


13 Maura @ My Healthy 'Ohana April 26, 2012

Mmm..I love chipotle chili powder, I use it in my guacamole too for a spicy, smoky kick. These look awesome!!


14 Nicole, RD April 26, 2012

I love the sound of these!


15 Urban Wife April 26, 2012

Btw, that so-called weird sauce of greek yogurt (or sour cream works, too) + salsa is the best.thing.ever. And these rolls sound fantastic!


16 Trisha April 27, 2012

The secret to the fried rice is the rice, try looking for Thailand rice or any Asian rice. Saute garlic until brown, add some onions, any left over meat(beef,pork, chicken), add some scramble eggs, sausages, bell peppers.



17 Lindsay @ Lindsay's List April 27, 2012

My word!! I could gobble these up!!


18 Kim in MD April 28, 2012

These look and sound delicious, Heather! Do you mind if I ask about the coffee? That seems like a strange ingredient for this recipe. What does it add to the flavor, and would I wreck the recipe if I omitted it? Thanks!


19 Heather April 28, 2012

it just adds a really deep rich flavor, but you can certainly omit if you don’t like coffee or don’t have the powder on hand!


20 kayleigh May 21, 2012

I don’t have any instant coffee on hand (thought I did!) but I am making these tonight and really want to include it! Could I just use half the amount of espresso powder instead?


21 Heather May 21, 2012

i think that would be fine! it’s not really to get the coffee flavor, it just amps up the savory spices a little more. hope you like them!


22 kayleigh May 21, 2012

also does the corn starch go in with the spices?


23 Heather May 21, 2012



24 Lindsay June 6, 2012

How many eggrolls does this make? I am trying to calculate the calories but can’t do it without knowing that. Also, how many ounces is the package of broccoli slaw? Looks delicious!


25 Heather June 6, 2012

mine made 12 eggrolls, although it could be more or less depending on how full you fill each eggroll. as for the ounces on the broccoli slaw i’m afraid i don’t have a number, although i DO know that it was 2 cups of it! hope that helps!


26 Lindsay June 6, 2012

Terrific – thanks for the quick response! In case anyone else is wondering, this info gives me an estimate of 168 calories per eggroll, with 6.87 grams fat, 15.7 g carbs, 1.59 g dietary fiber, 1.37 g sugar, 11.5 g protein. That converts to 4 PointsPlus for Weight Watchers. Not too bad!

I calculated using Kraft Fat-Free Cheddar for the cheese.


27 Pat Testing Leicester April 29, 2013

Sooooo nice, thanks! the instant coffee really works, what a great trick


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