Asian

Baked Southwestern Egg Rolls is for Side Dish.

Baked Southwestern Egg Rolls takes 10 minutes to prepare.

Baked Southwestern Egg Rolls takes 15 minutes to cook.

Baked Southwestern Egg Rolls makes 24 servings.

The ingredients for Baked Southwestern Egg Rolls are:

8 oz grilled boneless skinless chicken thigh
2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheddar cheese
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
1 ? tsp. chili powder
1 tsp. salt
? tsp. pepper
24 egg roll wrappers

Here is how you make Baked Southwestern Egg Rolls:

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ? cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling. Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.Serving Size:?1 Egg RollNumber of Servings: 24Recipe submitted by SparkPeople user NEWBEAUTIFULME.

The nutritional information for Baked Southwestern Egg Rolls is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 176.6

• Total Fat: 4.2 g
• Cholesterol: 19.8 mg
• Sodium: 373.4 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 2.6 g
• Protein: 9.2 g

Baked Southwestern Egg Rolls is Asian cuisine.