Southwest Egg Rolls – C
side salad
  • Classic
  • kid favorite, poultry
Southwest Egg Rolls – C
side salad
  • Classic
  • kid favorite, poultry
Servings:

Ingredients

Prep
  • 1 C frozen corn
  • 15 oz can black beans
  • 1/2 C baby spinach
  • 2 C shredded Mexican cheese blend
  • 2 C deli rotisserie chicken shredded
  • salt and pepper to taste
  • 2 t chili powder
  • 1/2 t cumin
  • 18 egg roll wrappers
On Cooking Day
  • 6 C salad greens
  • 1 1/2 C avocado ranch dressing

Instructions

To Assemble
  1. Drain and rinse black beans. Chop spinach.
  2. Combine all ingredients except egg roll wrappers in bowl. Mix together.
  3. Divide mixture onto center of egg roll wrappers. Roll up (see package insert for best method), then use a little water to seal the edges.
  4. Store egg rolls in large dish with lid.
To Cook
  1. Spray egg rolls lightly with non-stick cooking spray (to help crisp up in oven).
  2. Bake in sheet pan at 425 for about 15 minutes, or until golden (flip halfway through).
  3. Dip egg rolls in avocado ranch and serve with side salad.

Ingredients

Prep
  • 1 C frozen corn
  • 15 oz can black beans
  • 1/2 C baby spinach
  • 2 C shredded Mexican cheese blend
  • 2 C deli rotisserie chicken shredded
  • salt and pepper to taste
  • 2 t chili powder
  • 1/2 t cumin
  • 18 egg roll wrappers
On Cooking Day
  • 6 C salad greens
  • 1 1/2 C avocado ranch dressing

Instructions

To Assemble
  1. Drain and rinse black beans. Chop spinach.
  2. Combine all ingredients except egg roll wrappers in bowl. Mix together.
  3. Divide mixture onto center of egg roll wrappers. Roll up (see package insert for best method), then use a little water to seal the edges.
  4. Store egg rolls in large dish with lid.
To Cook
  1. Spray egg rolls lightly with non-stick cooking spray (to help crisp up in oven).
  2. Bake in sheet pan at 425 for about 15 minutes, or until golden (flip halfway through).
  3. Dip egg rolls in avocado ranch and serve with side salad.
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