Tuesday, June 27, 2017

Baked Southwest Chicken Egg Rolls

I made these recently and we absolutely loved them! Now that I have discovered how simple it really is to make egg rolls, I will be trying all sorts of variations. I made this particular recipe when we had a group over for Bible study and it makes quite a bit. You can easily half it if you are just making it for your family. Hope you enjoy!


2 Tbsp. vegetable oil or canola oil
4 Tbsp. minced green onion
4 Tbsp. minced red bell pepper
1 small can of whole kernel corn
1 can black beans, drained and rinsed (I prefer the black beans that have jalapeƱo and lime)
1/4 c. frozen chopped spinach, thawed and drained
2 cans cooked chicken breast, drained and shredded (of course you can cook your own chicken but I am all about time-savers!)
1 tsp. ground cumin
1 tsp. chili powder
Salt, to taste
3/4 c. shredded Monterey Jack cheese
2 packages of egg roll wrappers

Preheat oven to 400 degrees.
In a large skillet saute green onion and bell pepper in oil, just until soft.
Add corn, black beans, and spinach and cook until heated through.
Add chicken, cumin, chili powder, and salt.
Stir until well blended.
Remove from heat and stir in cheese.

To fill egg rolls:
Start with the corner of one egg roll wrapper facing you, and add just a little less than 1/4 cup of filling to the center of the wrapper.
Fold the corner facing you over the filling, tuck in the sides, and finish rolling.
Place the rolls on a greased baking sheet.
When finished, spray the rolls with cooking spray.
Bake for 10 minutes, flip them, and bake for 10 minutes more.
Serve hot.

You can serve them as is or with any dipping sauce of your choice. One of my favorites is made by combining ranch dressing with mild salsa. Yummy!!

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