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Baked Southwestern Egg Rolls
Servings: 16 egg rolls
Calories: 118kcal
Equipment
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 about 24 total
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 118kcal | Carbohydrates: 11g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 317mg | Fiber: 3g | Sugar: 1g