Ingredients

The following ingredients have 4 Servings
  • 15 egg roll wrappers
  • 1 cup cooked chicken (chopped)
  • 1 cup black beans (rinsed and drained)
  • 1 cup corn (fresh, frozen (thawed) or canned (drained) )
  • 1 cup spinach (chopped)
  • 1 poblano pepper (seeded and chopped)
  • 1 cup red pepper (chopped)
  • 3 green onions (chopped)
  • 1 cup grated cheese (mexican blend)
  • 2 teaspoons cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 3 tablespoons sour cream (or plain yogurt)
  • 1/2 cup salsa

Instruction

  • Preheat oven to 425 degrees.
  • In large bowl combine all filling ingredients. Taste. More salt? More cumin or chili powder? Adjust to your taste.
  • Seperate 3 or 4 egg roll wrappers. Add water to small dish. Dip your fingers into the water and moisten the edges of the wrapper.
  • Add 1/4 cup of filling mixture from corner to corner of wrapper.
  • Fold corners over long end of filling. Fold outer corner over and tuck and roll as you go.
  • Place egg roll onto prepared baking sheet. You will get around 15-18 egg rolls.
  • Brush with a small amount of olive oil.
  • Bake for 25 minutes or until golden and brown Serve with salsa yogurt dip!