EASY

BAKED SOUTHWESTERN  EGG ROLLS

A spicy chicken, black bean and cheese filling all wrapped up in a thin crispy egg roll wrapper. These Baked Southwestern Egg Rolls are a delicious fusion of Southwest and Asian cuisines that are baked and not fried.

 INGREDIENTS

– 1 cup shredded cooked chicken breast – 2 cups frozen corn thawed – 1 15 oz. can black beans, rinsed and drained – 2 cups shredded Mexican cheese blend I used a cheddar/jack blend – 1 4 oz. can diced green chiles, drained – 4 green onions chopped – 1 tsp. ground cumin – ½ tsp. chili powder – 1 tsp. salt – ½ tsp. pepper – ¼ tsp. cayenne pepper – 1 package egg roll wrappers

Preheat the oven to 425° F.

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.

Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.

Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.

Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

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