Southwestern Egg Rolls


Thanks to Pinterest my recipe collection has expanded TREMENDOUSLY!  To the liking of my family and even better there has only been one recipe we haven’t loved, it wasn’t bad just didn’t go into our list of things to make again.

I digress.  Back to the point, I found this recipe, Southwestern Egg Rolls on Pintrest and since I love Chili’s Southwestern Chicken Egg Rolls I made them up, only changing the original recipe slightly to what I had on hand and adding chicken.  Results were great!  Since they were baked not fried a bit healthier for you than the Chili’s version.  Best part, they made a TON I was able to freeze them and can pop out a few thaw and bake whenever the urge strikes!

When I make this recipe again I’ll increase the cheese since I added the chicken I think a little more cheese was needed.

For the egg rolls:
1 can of corn, drained and rinsed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2-3 cups cooked shredded chicken
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
*side note if you don’t have all the seasonings but have a packet of taco seasoning I would just substitute it in.*
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a large bowl mix together corn, beans, spinach, chicken, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.

Lay one of your wrappers out wet your finger and run it along the edges.  Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point, like a burrito. Wet your finger again with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.

Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.

Enjoy!  We ate ours with jalapeno ranch, and the original website has a recipe for avacado ranch that I will try next time!

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