Baked Chicken & Spinach Egg Rolls
Ingredients
- 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
Instructions
- 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 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.