Ingredients
Scale
- 1 teaspoon olive oil
- 2 – 4 cloves garlic, peeled and chopped
- 1/2 cup chopped red onion
- 1 cup frozen corn, thawed
- 1 cup thawed frozen spinach (measured after thawing, go ahead and pack it in the cup a little)
- 1 cup cooked, chopped chicken breast
- 1 cup chopped sweet red bell pepper
- 2 serrano or jalapeno peppers, chopped (best if fire roasted & peeled, then chopped)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup cooked black beans, liquid drained from them
- 1 cup Mexican blend shredded cheese made from 2% milk
- 1 cup Mexican blend shredded cheese
- 4 Tablespoons fresh cilantro leaves
- About 12 egg roll wrappers
- Cooking spray
Instructions
- Heat a frying pan to medium heat. Add the olive oil, garlic and onion and sautee until the onion is soft and translucent.
- Add the corn, spinach, chicken, bell pepper, hot peppers, cumin and chili powder. Continue cooking for a few minutes until the mixture is hot, stirring constantly. Fold in the cheeses, then add the black beans & cilantro.
- To make the eggrolls, put about 1/3 cup of the filling mixture down the center of an egg roll wrapper and fold over the ends. Fold one side over to make an envelope sort of shape.
- Dip your finger in water and wet the “free” end of the wrapper with water. Roll up the eggroll to make a cylinder shape.
- Spray the entire roll with cooking spray and set on a baking sheet coated with cooking spray.
- Repeat with the rest of the egg roll wrappers.
- Bake at 400 degrees for about 15 minutes or until the egg rolls are crispy and browned.
Notes
About 260 calories per egg roll. Calorie count is from About.com Recipe Analyzer and does not include cooking spray: http://caloriecount.about.com/cc/recipe_analysis.php.
Nutrition
- Serving Size: 1 eggroll
- Calories: 260
- Fat: 65