Last night I got brave and made something I have never attempted before - egg rolls. It took me a good while just to find the egg roll wrappers in Target. (By the way they are in the produce section because THAT makes sense.)
Call me a cooking nerd but this was such a fun dinner to make (and SO easy)! I have tried the Southwest Egg Rolls at Chili's and I'm pretty sure I'm the only person who is not a fan. I was pretty shocked at how much I liked these, especially since they are way less fattening.
My next adventure will be mastering Chinese egg rolls. I forsee that being quite a challenge.
Look at that yummy filling!
Southwestern Egg Rolls
Yields 24 egg rolls. WW P+: 2 per egg roll
Nutrition Information per egg roll: 108 calories, 18 g carbs, 2 g fat, 6 g protein, 2 g fiber
2 cups corn
1 (15 oz) can black beans, drained and rinsed
2 cups reduced fat shredded Mexican cheese blend
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
4 scallions (green onions), chopped
1 (4 oz) can of green chiles, drained
1 t ground cumin (I didn't have any so I left this out)
½ t chili powder
1 t salt
½ t black pepper
¼ t cayenne pepper
24 egg roll wrappers (1 package)
- Preheat the oven to 425. Lightly mist two baking sheets with cooking spray and set aside.
- In a large bowl, combine all of the ingredients except the egg roll wrappers and stir to thoroughly combine.
- Pour some water into a small dish and set aside.
- On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the mixture from the bowl on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.
- When all of the egg rolls are wrapped and on the baking sheets, lightly mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown.
Serve with salsa, light/fat free sour cream or guacamole for dipping. (We used sour cream.) I served with a side of long grain rice - simple, but it worked.