Friday, June 7, 2013

Baked Southwest Egg Rolls


I hope you guys enjoyed the Baked Crab Cakes and Aioli recipe that I posted yesterday! Make sure you let me know what you think about each recipe in the comments section. Here is another great appetizer that I love to make, Baked Southwest Egg Rolls. I posted a picture of this dish not too long ago on my socials (Twitter, Facebook and Instagram) and got SO MANY requests for this recipe! There is nothing better than all of your favorite ingredients wrapped, deep fried and dipped in a sauce! Southwest Egg Rolls is one of my favorite appetizers to order at a restaurant but....this version is light and guiltless so dig in and you'll still have room for dinner and dessert! 

12 Egg Roll Rappers (6 inch)
1 cup shredded chicken (baked or boiled)
2/3 cup black beans, drained & rinsed
2/3 cup corn, frozen
1/2 cup onion, diced
1/2 cup tomatoes, diced
1/3 cup green chiles, diced
1/2 cup frozen spinach -without salt (press out as much moisture as possible)
1 cup low fat cheese cheddar cheese, shredded (you can also use Mexican blend)
2 tsp ground cumin
2 tsp taco seasoning
1 tsp granulated garlic
1/2 tsp salt
1/4 tsp pepper
1 cup of water (for sealing edges)
Have your favorite salsa on hand for dipping!


Preheat oven to 400 degrees. In a skillet, mix chicken, black beans, corn, onion, tomatoes, chiles, spinach, cumin, taco seasoning, garlic, salt and pepper. Saute until ingredients are heated through. Lay egg roll wrap flat and place 1/4 - 1/3 cup of filling in a line down the center add 1 Tbsp shredded cheese. Using small basting brush or your finger, wet the edge of the wrap all the way around. Fold ends in first, then fold one side in - trying to wrap as tightly as possible, roll the egg roll until remaining side is wrapped around roll and press to seal well. Repeat until all 12 egg rolls are constructed. Spray a baking sheet with cooking spray and place egg rolls on sheet. Spray the egg rolls liberally with cooking spray. Bake for 25 minutes, flipping once during baking.

Per Egg Roll: 130 cals / 3g fat / 18g carbs / 8g protein


XOXO! Enjoy ~

8 comments:

  1. These look delicious. Just curious, how are you calculating nutritional content?

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    1. Myfitnesspal.com - if you sign up (free) then you go to food, then recipes. You can create the ingredient list and # of servings and it calculates it for you!

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  2. DANG the ingredients are making my mouth water. For SURE going to have to make these. Thanks girl...

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    1. DO IT!! Take a pic and send it in and you might be featured on the blog!

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  3. They look yummy and it looks like only 3 WW Points-Plus points each. :-)

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  4. perfect for a bunch of hungry teenagers. They loved the egg rolls and had a blast making them! Thanks!

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    1. Awesome! You know its good when its devoured by teens!

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