Wednesday, November 16, 2011

Southwest Egg Rolls

Tomorrow the kiddos have leftover southwest chicken egg rolls with creamy enchilada dipping sauce, grapes and cucumbers.

These egg rolls were a hit with the family too! The Weight Watchers recipe is here.

3 spray(s) cooking spray, divided
1/2 pound(s) uncooked extra lean ground chicken breast
1 medium shallot(s), finely chopped
2 small tomato(es), finely chopped and drained
1/2 cup(s) canned kidney beans, drained and rinsed
1 tsp chili powder, medium-hot, or less to taste
1/4 tsp Durkee ground cumin, or other brand
1/4 tsp table salt
1/4 tsp black pepper
10 item(s) egg roll wrapper(s)
1/3 cup(s) canned enchilada sauce
1/3 cup(s) fat-free sour cream
1 Tbsp scallion(s), minced (green part only)

Preheat oven to 400°F.

Coat a nonstick skillet with cooking spray. Add chicken and shallot; brown over medium heat, stirring frequently with a wooden spoon to break chicken into small pieces, about 5 minutes. Stir in tomato and cook until pulpy, about 2 to 3 minutes. Stir in beans, chili powder, cumin, salt and pepper; simmer for 1 minute to blend flavors.

Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down like a diamond shape). Arrange 2 slightly rounded tablespoons of filling down the center of wrapper, leaving 1/2 inch at the bottom and top.

Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.

Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes.

Meanwhile, to prepare sauce, combine enchilada sauce, sour cream and scallion in a small bowl; mix well. Yields 1 roll and about 1 tablespoon of sauce per serving.

My Notes
I followed the recipe and they were deelish. I would defineately make them again. I would probably add black beans instead of kidney beans and also add spinach and corn.


  1. Thanks so much! I definitely want to try these. My kids love eggrolls and I love that these aren't fried. I can't eat tomatoes so I'll probably leave those out and substitute green enchilada sauce... mmm- just thinking about it is making me hungry :)

  2. Love it! I featured your egg rolls at this week's Allergy Friendly Lunchbox Love :)


Related Posts with Thumbnails