Go Back

Baked Southwestern Egg Rolls with Chicken & Avocado

Author: Kimber

Ingredients

  • 2 cups frozen corn thawed
  • 1-15 oz can black beans rinsed and drained
  • 1-9 oz package frozen chopped spinach thawed and squeezed dry with paper towel
  • 1 red pepper finely diced
  • 1-7 oz can diced green chiles drained
  • 4 green onions finely chopped
  • 1/2 buch cilantro finely chopped
  • 2 medium chicken breasts shredded or finely chopped
  • 2 avocados chopped
  • 1/2 package taco seasoning
  • 1 package of egg roll or spring roll wrappers

Instructions

  • Heat oven to 400F.
  • Place all ingredients except the wrappers into a large bowl, taking care to make sure wet ingredients are as dry as possible.
  • Mix everything together so that seasoning is evenly distributed.
  • Lay out an egg roll wrapper and scoop about 1/4 cup filling onto it.
  • Fold in 2 opposite corners and then starting from a non folded side begin to roll the wrapper around the filling and seal the end of the wrapper with a dab of water.
  • Spray 2 cookie sheets lightly with cooking spray and lay the egg rolls on them then spray again to lightly coat the tops.
  • Bake for 10 minutes on the bottom rack of the oven, then move to the top rack and bake an additional 10 minutes.