My love for Southwestern style egg rolls started a few years ago when our restaurant at work had them on the menu. It didn’t take long for me to get hooked on that crunchy exterior filled with spicy goodness, dipped in a zesty sauce.
Sadly we don’t serve those egg rolls anymore, so I just decided to make my own version! The main difference is that these are baked rather than fried. You don’t get quite the same texture on the outside, but they’re still plenty crispy. One nice thing is that you can customize these with whatever flavors and ingredients you prefer or have on hand. You could sub beef for the chicken or load on the veggies and go totally vegetarian. Or if you’re a spicy natured person, add some peppers and extra spices to kick it up a notch.
Feel free to eat these plain, but I definitely suggest dipping them in something. You could stick with a simple salsa or guacamole or go with a zesty creamy choice like a salsa/sour cream combo or some salsa/ranch dressing mixed together. Just some food for thought – enjoy!!
Baked Southwestern Egg Rolls
1/2 bag frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
2 chicken breasts, cooked and shredded
1 1/2 cup shredded Mexican cheese blend
1/4 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne red pepper
1 package egg roll wrappers
Water for sealing edges
Yield: 1 dozen
Preheat oven to 400 degrees F. Prepare a baking sheet with silicone liner or spray with non-stick spray.
Combine all of the ingredients (except the wrappers of course!) into a large bowl and mix until fully combined. Lay out an egg roll wrapper in a diamond shape and put about 1/4 cup of the filling in the center. Have a small bowl with water nearby and use a brush to line the edges with water to make them stick.
To roll the egg rolls: fold the bottom up to cover the filling, fold the sides in tightly, then roll it up tightly and press the edges to seal. (or see the package for instructions!) Lay the folded egg rolls on the baking sheet, seam side down, and spray/brush the tops with a little olive oil.
Put them in the oven and bake for about 15 minutes, or until they’re light brown. Serve while warm with salsa, sour cream, guacamole, or whatever your heart desires. Enjoy!
Source: Adapted from Nutritious Eats