Southwestern Eggrolls {Baked!}

Every time I go to Chili’s, I order the Southwestern Egg Rolls. I always look through the menu, but I can’t help but ordering those delicious eggrolls … I just LOVE those things! I don’t like that they are fried, though. I try to stay away from fried food as much as I can. So I’ve been meaning to try making a baked version at home for quite a while … but it was one of those things I just never got around to. However, we are in a bit of a wonton/eggroll craze here at my house lately, and that brought my mind back to Chili’s Southwestern Eggrolls. Yeah, it’s time to try these babies!

A quick google search and I found a recipe for Baked Southwestern Eggrolls on Annie’s Eats … I didn’t follow it very precisely, but I did note the ingredients … and then I visited Chili’s web site to see if there was anything else I should throw in there, and what type of dipping sauce do they use? I remember loving it, but couldn’t remember what it was.

I realized I could make the filling up and make a couple eggrolls now, then keep the rest of the yummy mixture in a stored container in the fridge, then when I want a quick, healthy snack, I heat up a bit of the filling, roll up an eggroll or two and stick it in the toaster oven to bake. Voila! Hot healthy snack in about 20 minutes! (Or in my case, dinner! LOL.)

Now that I finally took the time to make these, I’m wondering … why the heck did I wait so long?

Southwestern Eggrolls {Baked, not Fried!}

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: About 12 eggrolls 1x

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Ingredients

Scale 1x2x3x

• 1 teaspoon olive oil
• 2 – 4 cloves garlic, peeled and chopped
• 1/2 cup chopped red onion
• 1 cup frozen corn, thawed
• 1 cup thawed frozen spinach (measured after thawing, go ahead and pack it in the cup a little)
• 1 cup cooked, chopped chicken breast
• 1 cup chopped sweet red bell pepper
• 2 serrano or jalapeno peppers, chopped (best if fire roasted & peeled, then chopped)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup cooked black beans, liquid drained from them
• 1 cup Mexican blend shredded cheese made from 2% milk
• 1 cup Mexican blend shredded cheese
• 4 Tablespoons fresh cilantro leaves
• About 12 egg roll wrappers
• Cooking spray

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Instructions

1. Heat a frying pan to medium heat. Add the olive oil, garlic and onion and sautee until the onion is soft and translucent.
2. Add the corn, spinach, chicken, bell pepper, hot peppers, cumin and chili powder. Continue cooking for a few minutes until the mixture is hot, stirring constantly. Fold in the cheeses, then add the black beans & cilantro.
3. To make the eggrolls, put about 1/3 cup of the filling mixture down the center of an egg roll wrapper and fold over the ends. Fold one side over to make an envelope sort of shape.
4. 
5. Dip your finger in water and wet the “free” end of the wrapper with water. Roll up the eggroll to make a cylinder shape.
6. 
7. Spray the entire roll with cooking spray and set on a baking sheet coated with cooking spray.
8. Repeat with the rest of the egg roll wrappers.
9. Bake at 400 degrees for about 15 minutes or until the egg rolls are crispy and browned.

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Notes

About 260 calories per egg roll. Calorie count is from About.com Recipe Analyzer and does not include cooking spray: http://caloriecount.about.com/cc/recipe_analysis.php.

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Nutrition

• Serving Size: 1 eggroll
• Calories: 260
• Fat: 65

Dipping sauce options:

• Fire Roasted Salsa (pictured) or your favorite salsa
• Avocado Ranch Dressing (more like the sauce that Chili’s serves, but lower in fat and calories)
• Jalapeno Cilantro Ranch Dressing (also low in fat, but high in flavor!)

This recipe was shared at Wednesday Extravaganza, Thursday’s Treasures, Full Plate Thursday, Tastetastic Thursday, Tasty Thursday, Foodie Friday, French Cuisine Friday, Dinner Party Extravaganza, Scrumptious Sunday and Blog Link Party.