The Best Dinner Baked Southwest Egg Rolls

Healthy Dinner Baked Southwest Egg Rolls are amazing fried, just like they serve them at the restaurant, but I try to avoid frying my foods at home (probably because I hate having my whole house smell like what we ate for dinner).

I came across this recipe for Baked Southwest Egg Rolls – and they were right up to par. Plus, you cut down on calories by cutting out the frying! They perfect for an appetizer, or for your main dish!

You’ll Need:

• 1 Tablespoon vegetable oil
• 2 Tablespoons minced green onion
• 2 Tablespoons minced red bell pepper
• 1/3 cup frozen corn
• 1/4 cup canned black beans, drained and rinsed
• 2 Tablespoons frozen chopped spinach, thawed and drained
• 2 Tablespoons diced jalapeno peppers (you can take the seeds out for less spice!)
• 1 chicken breast, cooked and diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• pinch of cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• egg roll wrappers

Instructions:

1. Preheat oven to 400 degrees F.
2. Add olive oil to a large skillet over medium-high heat.
3. Add green onion and red bell pepper and sauté for 3-5 minutes, or until soft.
4. Add corn, black beans, spinach and jalapeño peppers and cook until heated through.
5. Add the chicken, cumin, chili powder, salt, and cayenne pepper until well combined.
6. Remove from heat and stir in the cheese.
7. Place egg roll wrapper on a flat, clean surface with a corner facing you, and add about 1/4 cup of filling to the center of the wrapper.
8. Fold the corner facing you over the filling, tuck in the sides, and finish rolling.
9. Place egg rolls on a baking sheet sprayed with nonstick cooking spray.
10. Spray the tops of egg rolls with cooking spray.
11. Bake for 20 minutes, or until golden brown, flipping halfway through.