Southwestern Egg Rolls
Looking for a unique idea for party appetizers? These Southwestern egg rolls are a twist on the familiar burrito which is wrapped in a flour tortilla. These egg roll wrappers can be made vegetarian styles or with meat and cheese and then baked, and not fried, until hot and crispy. This version is had ground turkey, but you could also use chicken, with black beans, corn, southwestern spices and cheese.
They can be prepared earlier in the day, refrigerated and heated just before guests arrive. Plan about two per guest if served as an appetizer. Mix reduced fat sour cream and Manzanillo Mexican Seasoning for a quick dipping sauce.
We actually made these as a light dinner with a side salad. Two to three each makes a nice meal and you'll find it easy to gobble more than just a couple!
The Southwestern Egg Rolls are a good source of Protein and Selenium.
- (20 oz.) ground turkey
- 1 can whole kernel corn, drained
- 1 can black beans, drained & washed
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Coriander Seed Powder
- 1/2 teaspoon Red Pepper Flakes
- 1 can Rotel tomatoes, drained
- 1 (8 oz.) package reduced fat Monterey jack cheese
- 25 egg roll wraps
- olive oil cooking spray
- Preheat oven to 425º F
- Cook ground turkey on medium heat
- In a large bowl combine corn, black beans, tomatoes, spices, and cheese
- Drain the cooked ground turkey and add to the bowl
- Place 1/3 of the mixture into the center of egg roll wrapper
- Fold the top corner of the wrapper over the filling, tucking the tip of the corner under the filling – fold left and right corners over the filling
- Brush the remaining corner lightly with water and tightly roll filled end toward the remaining corner and gently press to seal
- Grease a baking sheet with olive oil and place egg rolls on sheet
- Spray tops of egg roll with olive oil
- Bake for 18-20 minutes or until golden brown
Serves: 25 egg rolls
Nutritional Information (per serving):
Sat Fat 2g
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