My husband and son LOVE egg rolls, and many times I just end up buying them in the freezer section of the grocery, because making them home-made can be a bit labor intensive. However, the ones from the grocery are usually fried, and probably not as healthy as making them baked and home-made.
They were a hit, and were gobbled up very quickly!
Here is what you need to make them:
Egg roll wraps (21 in a package)
3 cups cooked, diced or shredded chicken breast
One 15 ounce can black beans (rinsed and drained)
One 10 ounce package frozen spinach (thawed, and squeeze out excess water in a towel)
2 cups corn (frozen or canned, drained)
One 4 ounce can chopped green chilies
1/4 cup chopped green onions
1/3 cup fresh cilantro, chopped (I love fresh cilantro!)
1/8 teaspoon red pepper flakes (or more if you like things really hot)
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
Optional: 1/2 teaspoon pepper
Mix all the filling ingredients together, and grease a large cookie sheet.
Have a little dish of water handy to help seal your egg roll wraps, and you are ready to make your egg rolls.
Lay one out at a time and spoon around 1/4 cup of the filling onto the center of the wrapper. Fold the bottom edge up.
Then fold the sides in, one over the other, and then roll up from the bottom, and seal the last corner with a dab of water.
Lay them on your baking sheet with the seam side down to help keep them shut, and give them all a quick spray with cooking spray to help the wrappers turn a golden brown while baking. Bake at 400 degrees for 5-7 minutes, and then turn them over, and bake an addition 5-7 minutes till they’re a pretty color. Tongs work well for turning them over.
- Egg roll wraps (21 in a package)
- 3 cups cooked, diced or shredded chicken breast
- One 15 ounce can black beans (rinsed and drained)
- One 10 ounce package frozen spinach (thawed, and squeeze out excess water in a towel)
- 2 cups corn (frozen or canned, drained)
- One 4 ounce can chopped green chilies
- ¼ cup chopped green onions
- ⅓ cup fresh cilantro, chopped (I love fresh cilantro!)
- ⅛ teaspoon red pepper flakes (or more if you like things really hot)
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- Optional: ½ teaspoon pepper
- Mix all the filling ingredients together, and grease a large cookie sheet.
- Have a little dish of water handy to help seal your egg roll wraps, and you are ready to make your egg rolls.
- Lay one out at a time and spoon around ¼ cup of the filling onto the center of the wrapper. Fold the bottom edge up.
- Then fold the sides in, one over the other, and then roll from the bottom up, and seal with a dab of water.
- Lay them on your baking sheet with the seam down to help keep them shut, and give them all a quick spray with cooking spray to help them turn a golden brown while baking. Bake at 400 degrees for 5-7 minutes and then turn them over and bake an addition 5-7 minutes till they’re a pretty brown color. Tongs work well when trying to turn them over.
- Serve these as is or with salsa, sour cream or guacamole.
Serve these as is, or with salsa, sour cream or guacamole.This recipe makes 21 egg rolls.
These are delicious, and probably much better for you than the fried frozen ones!
I was inspired by a recipe from Nutritious Eats, but added chicken, left out the cheese, since my oldest picks the cheese out of, or off of, EVERYTHING, and tweaked a few ingredients.
Tina says
Great tutorial! I am going to add these to next weeks menu. Thanks for the idea 🙂
cindy@lifeascindy says
There look delicious. I like that they use frozen spinach and corn. These would be wonderful in the colder months.
Margo says
I like to sneak in spinach when I can, and these are a fun and different way to do that! 🙂