HomeBreakfastBaked Southwestern Egg Rolls Recipe

Baked Southwestern Egg Rolls Recipe

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Baked Southwestern Egg Rolls are a delicious and healthier alternative to the traditional deep-fried egg rolls. These egg rolls are filled with a flavorful mixture of chicken, beans, corn, and spices, and they are baked until crispy. Here’s a recipe for you to enjoy:

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Ingredients:

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For the Filling:

  • 1 cup cooked chicken, shredded (rotisserie chicken works well)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green onions
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 12 egg roll wrappers
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For Dipping Sauce:

  • 1/2 cup Greek yogurt or sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Instructions:

1. Prepare the Filling:

  • In a large mixing bowl, combine the shredded chicken, black beans, corn, shredded cheddar cheese, diced red bell pepper, diced green onions, minced garlic, ground cumin, chili powder, paprika, salt, and black pepper. Mix everything together until well combined.
  • Add the chopped cilantro and lime juice to the mixture. Stir to incorporate these fresh and zesty flavors.

2. Assemble the Egg Rolls:

  • Lay an egg roll wrapper flat on a clean surface with one corner facing you. Place about 2-3 tablespoons of the filling in the center of the wrapper.
  • Fold the bottom corner over the filling, then fold in the sides to enclose the filling.
  • Roll the egg roll tightly, sealing the top corner with a dab of water to ensure it sticks. Repeat this process for the remaining egg roll wrappers and filling.

3. Preheat the Oven:

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.

4. Bake the Egg Rolls:

  • Place the assembled egg rolls on the prepared baking sheet, seam-side down. Make sure they are not touching each other to allow for even baking.
  • Lightly brush the tops of the egg rolls with olive oil or cooking spray. This will help them become crispy and golden brown.
  • Bake the egg rolls in the preheated oven for about 15-20 minutes, or until they are crispy and golden brown. You may want to flip them over halfway through the baking time to ensure even browning.

5. Prepare the Dipping Sauce:

  • While the egg rolls are baking, prepare the dipping sauce. In a small bowl, combine Greek yogurt (or sour cream), mayonnaise, lime juice, honey, ground cumin, salt, and pepper. Mix well until the sauce is smooth and well combined.

6. Serve and Enjoy:

  • Once the baked Southwestern egg rolls are done, remove them from the oven and let them cool for a few minutes.
  • Serve the egg rolls with the prepared dipping sauce on the side. Enjoy your delicious and healthier baked Southwestern egg rolls as an appetizer, snack, or even as a meal.

These baked Southwestern egg rolls are bursting with flavor and make for a fantastic party snack or a fun family dinner. The crispy texture and the savory filling are sure to be a hit with everyone at the table.

Source: nutritiouseats.com

Baked Southwestern Egg Rolls Recipe

Baked Southwestern Egg Rolls Recipe

Yield: 19-21 eggrolls
Prep Time: 10 minutes
Cook Time: 15 minutes

Baked Southwestern Egg Rolls are a delicious and healthier alternative to the traditional deep-fried egg rolls. These egg rolls are filled with a flavorful mixture of chicken, beans, corn, and spices, and they are baked until crispy.

Ingredients

  • 2 cups frozen corn, thawed
  • 1 can (15 OUNCES) black beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dried
  • 1½ cup shredded Mexican cheese blend
  • 1 can (4 ounces) chopped green chilies, drained
  • 4 green onions, chopped
  • ¼ cup chopped cilantro
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne red pepper
  • 1 package (21) egg roll wrappers
  • **1 egg beaten for sealing egg roll (can substitute water)
  • Guacamole (optional)

Instructions

  1. In a large bowl, combine everything but the egg roll wrappers. Place ~1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal (see directions on egg roll wrapper). Using your finger, moisten remaining corner with egg. Repeat.
  2. Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.
  3. Serve warm with guacamole and hot sauce.
Nutrition Information
Yield 1 Serving Size 20
Amount Per ServingCalories 1706Total Fat 74gSaturated Fat 34gTrans Fat 0gUnsaturated Fat 33gCholesterol 360mgSodium 4517mgCarbohydrates 200gFiber 34gSugar 45gProtein 88g

The information contained herein is subject to change.

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