I am not always the biggest egg roll fan. I mean, I will eat them if they are in front of me, but I won’t specifically order them – UNLESS I’m at Chili’s. If I’m at Chili’s I usually order their Southwest Egg Rolls as my meal (I’m not even joking – you can ask my husband!). They are amazing fried, just like they serve them at the restaurant, but I try to avoid frying my foods at home (probably because I hate having my whole house smell like what we ate for dinner). I came across this recipe for Baked Southwest Egg Rolls – and they were right up to par. Plus, you cut down on calories by cutting out the frying! They perfect for an appetizer, or for your main dish!
- 1 Tablespoon vegetable oil
- 2 Tablespoons minced green onion
- 2 Tablespoons minced red bell pepper
- 1/3 cup frozen corn
- 1/4 cup canned black beans, drained and rinsed
- 2 Tablespoons frozen chopped spinach, thawed and drained
- 2 Tablespoons diced jalapeno peppers (you can take the seeds out for less spice!)
- 1 chicken breast, cooked and diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- pinch of cayenne pepper
- 3/4 cup shredded Monterey Jack cheese
- egg roll wrappers
- Preheat oven to 400 degrees F.
- In a large skillet, saute green onion and bell pepper in olive oil, just until soft (this will take 3-5 minutes).
- Add the corn, black beans, spinach and peppers and cook until heated through.
- Add the chicken, cumin, chili powder, salt, and cayenne pepper.
- Stir until well blended and tender.
- Remove from heat and stir in the cheese.
- Fill egg rolls.
- Start with a corner facing you, and add about 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 about 20 minutes until they are golden brown, flipping them halfway through.
- We served them with different dipping sauces – chipotle sauce, salsa, ranch, and sour cream.