recipe: baked fiesta egg rolls

i have to confess something….. i’ve been holding out on you guys.

i made these baked fiesta egg rolls over a week ago and still haven’t let you in on their glory.

my mom sent me a recipe for baked egg rolls and created a giant craving. i’m not sure where she got the recipe or if she made it up herself, but it’s similar to this one and this one.

so, here’s what you need:

  • 2 cups shredded cooked chicken
  • 1 (15 oz) can yellow corn (rinsed and drained)
  • 1 (15 oz) can black bean (rinsed and drained)
  • 1 (10 oz) package frozen chopped spinach, thawed and dried
  • 1 (1 oz) package chicken taco seasoning
  • 2 cups shredded mexican cheese blend
  • 1 (4 oz) can diced green chilies
  • 1/2 cup green onions, chopped
  • 1 package (20-count) egg roll wrappers (i found these in the refrigerated produce section at my supermarket after searching all over the store – just fyi)
  • olive oil cooking spray

and here’s what you do:

first, preheat the oven to 425*.

in a mixing bowl, combine the first 8 ingredients and mix well.

now prepare to assemble egg rolls.

lay egg roll wrapper on preparation surface (a cutting board in my case).

place 1/3 cup of filling in center of wrapper.

fold bottom corner of wrapper up over filling.

now fold left and right sides in like you’re wrapping a present.

and then dip finger in some water and wet the top corner of wrapper.

roll wrapper up and press down last corner to seal shut.

do the same thing 19 more times or until you use up your wrappers or filling (we had some filling left and used it as a salad topping later in the week – delicious!).

spray a baking sheet and arrange egg rolls on it. lightly spray the egg rolls with cooking spray. bake for 7 minutes, then flip rolls. bake for an additional 7 minutes or until browned.

there are so many options for serving!

enjoy with:

  • guacamole
  • salsa
  • sour cream/greek yogurt
  • salsa ranch (salsa + ranch mixed together)
  • cilantro
  • black bean yogurt dip (what? i haven’t given you that recipe yet?!? oops!)
  • and so many more!

we rolled with salsa ranch, guacamole,  and a side of strawberries!

and it was amazing.

i really liked these because they actually held up really well for lunch leftovers! i had them two days last week. you’ve got to love that!

*****

sorry for holding out on you guys for so long. let me know if you try these!

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About sarah

hi, i'm sarah. i'm a graduate student, dog lover, newlywed, blogger, aspiring baker/cook, and a veggie lover. :)
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12 Responses to recipe: baked fiesta egg rolls

  1. This post just took me from hungry to starving. Nomlicious!

  2. Yum! I’m bookmarking this one…my mind is brimming with possibility. :)

  3. SO making these! Sounds amazing. Love anything I can make and then throw in the oven.

  4. Wow. These look good. I’ve never tried making them.

  5. I gotta say, I don’t usually do recipes, but this really does look good. I JUST might try it. No promises. Thanks for sharing!

  6. Ohh I’m excited because I can make a vegetarian version! Thanks for sharing:)

  7. These would be so easy to vegetarianize. And, yes, I just made up that word. They also look very kid friendly – I’m adding these to next weeks menu. Thanks!

  8. Pingback: Southwest Eggrolls « The Lively Kitchen

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