What a fabulous idea, right? I saw these on Annie’s website quite a while ago and have had them on my list to try. I’m kind of mad I waited so long to make them because they are goooooood! Oh, and super duper easy!
I love the nutritional benefit from these egg rolls. They are packed with all sorts of nutrients and fiber (thank you spinach and black beans). And, I must admit that I wondered if two egg rolls would be enough for my tummy and I found that two was just right. They are filling.
You’ll notice that the recipe calls for pre-cooked chicken. So, plan ahead for that. (I usually just throw chicken in my slow cooker earlier in the day and then it’s ready to go at dinner time. I also pop the cooked chicken into my food processor to shred it if I am short on time, pulsing until it’s just right.)
I’m telling you, these come together in a breeze, the spices offer just enough flavor, and the texture of the egg roll is perfect. I’m pretty sure these are going to make a regular appearance in my home from now on!
Baked Southwestern Egg Rolls
Adapted from Annie’s Eats
1 pound boneless, skinless chicken breast, cooked & shredded
1 (15-oz.) can black beans, rinsed and drained
1 (16-oz.) package frozen chopped spinach, thawed and squeezed dry
1 cup reduced fat shredded Mexican cheese blend
1 (4-oz.) can diced green chiles
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
20 egg roll wrappers (1 package)
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 1/3 cup of the filling in the center. Fold the top 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 and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Preheat the oven to 425 degrees. 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 15-20 minutes, or until lightly brown, turning the egg rolls over halfway through baking. Serve warm with salsa.
Nutritional Information (Per Serving = 2 Egg Rolls)
Fat: 3.4g (1.2g = Sat.)