May 8, 2013

Savvy Bites | Southwest Eggrolls

This is a recipe that I wiped up for the Cinco holiday over the weekend, but I really could eat these all year round!

Southwest Eggrolls
Serves: 6-10


1 Package of Eggroll wrappers
1 cup of fresh/frozen corn
1 can of chilies
1/2 bell pepper
Bunch of Cilantro, chopped
1 can black beans, rinsed
2 cups shredded chicken {or meat of your choice}
1 cup pre-shredded Mexican cheese
a small bowl of water
Spicy Ranch dipping sauce or dip of your choice


Mix all ingredients in a bowl together.  Once mixed lay one wrapper out in a diamond, fill with about 1/4 cup of the filling. 
With your fingers spread water on the edged of the wrapper and roll like a burrito.  Place on a baking sheet and cook for 15 minutes at 400 degrees.  Cut in half and serve with dipping sauce.

Mix all ingredients in the bowl... I used left over carnitas from the night before to make mine {so good} but you could use chicken, steak of shrimp!

And I did not add my cheese to the mixture, but I totally would next time.  That way all the cheese would melt around the mixture instead of in one spot!  See... nice to have a little test kitchen!

I sprayed them with a little olive oil, but I don't think you need to.  You could also fry them, but I was trying to keep it healthy as always!



Elizabeth @ Southern Color said...

Yum! These look great! I love that egg roll wrappers can be used in so many ways.

Sabrina@loulousucre said...

These look delish!! I've always wanted to make them, now I know where to find the recipe. Thanks for sharing.

Kimberly said...

I just made these for dinner and they were SO GOOD!!!! Thank you for sharing.

Laura Stutzman House Envy said...

these look amazing! I am trying them for 4th of July! Yum!! thanks for sharing!

Laura, House Envy