Southwest Chicken Egg Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
20 oz canned chicken (about 4 cans)2 cups frozen corn1 (15 oz) can black beans, rinsed and drained1 (10 oz) package frozen spinach2 cups shredded Mexican cheese blend1 (4 oz) can diced green chilles1 tsp ground cumin1/2 tsp chili powder1 tsp salt1/2 tsp pepper1/4 tsp cayenne pepper(add more seasoning if you wish, just use these proportions)1 package egg roll wraps (about 20)
1. Pre-heat oven to 425*F. Allow corn and spinach to thaw. Mix all ingredients (except wrappers) in a large bowl.
2. Place about 1/4 cup of filling in the center of one of the egg roll wraps. Roll about 1/3 of the way, fold in corners, roll almost to the end. Wet the last bit of wrapper with water or beaten egg and finish rolling.
3. Place egg rolls on a baking sheet that has been sprayed with cooking spray. Once all rolls are ready, spray the tops with cooking spray and put in the oven for 15 mins or until lightly brown, turning half way through.
Serving Size: makes 20 egg rolls
Number of Servings: 20
Recipe submitted by SparkPeople user NEWYRRES2012.
2. Place about 1/4 cup of filling in the center of one of the egg roll wraps. Roll about 1/3 of the way, fold in corners, roll almost to the end. Wet the last bit of wrapper with water or beaten egg and finish rolling.
3. Place egg rolls on a baking sheet that has been sprayed with cooking spray. Once all rolls are ready, spray the tops with cooking spray and put in the oven for 15 mins or until lightly brown, turning half way through.
Serving Size: makes 20 egg rolls
Number of Servings: 20
Recipe submitted by SparkPeople user NEWYRRES2012.
Nutritional Info Amount Per Serving
- Calories: 177.2
- Total Fat: 5.3 g
- Cholesterol: 26.7 mg
- Sodium: 356.7 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 2.7 g
- Protein: 11.9 g
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