Ingredients
The following ingredients have 22 Servings
- 1 lb boneless skinless chicken breasts (cooked and shredded)
- 1 lb egg roll wrappers
- 1 15 oz can black beans (drained)
- 15 oz can corn (drained)
- 1 cup cooked spinach (chopped)
- 1/2 cup cheddar cheese (shredded)
- 2 tbsp cilantro (chopped)
- 1 jalapeno (seeded and diced (optional))
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- vegetable oil or cooking spray (for coating)
Instruction
- Preheat the oven to 425 degrees.
- In a small bowl mix together your spice mix: chili powder, cumin, garlic powder, salt, and pepper.
- Add chicken, spice mix, black beans, corn, cooked spinach, shredded cheese, cilantro, and diced jalapeno to a large bowl and mix well.
- Now set up a space like a large cutting board to prepare your eggrolls.
- Place an egg roll wrapper down in a diamond shape.
- Wet the top point of the wrapper with your finger.
- Place 1/4 cup of filling in the center of the wrapper.
- Take the bottom point of the wrapper and fold it up over the filling.
- Take the two points on each side and fold them into the middle of the egg roll and roll everything up.
- Place on a tray and repeat until you use up all the filling.
- Arrange in rows on a baking sheet and brush each roll with vegetable oil (or you can spray with nonstick cooking spray) .
- Bake the egg rolls for 15-17 minutes. Flip the eggrolls halfway through so they brown on both sides.
- Remove from oven and place on a serving plate. You can leave whole or cut in half.
- Serve warm with sour cream or spicy ranch for dipping and garnish with lime wedges.
