I found a spreadsheet I made back when I started the blog, listing all of my old favorites that I should make for a post. I was so surprised to see Southwest Eggrolls on the list of non published ones. I used to make these all the time for entertaining back in the day and I have not made them now in about 5 years.
I received some Egg Roll Wrappers from Twin Dragon to test out and decided it was time to make those Southwest Eggrolls. I used to make mine with whole wheat tortillas, but making them with all natural vegan Twin Dragon Wrappers sounded like a healthy substitute. I could still bake them and get that restaurant flavor!
These were just as good as I remember them! I served them the first time at a football party and they were gone in minutes. I saved others in the freezer and brought them to my girls trip to Baton Rouge for a late night snack. They went over so well and we decided they will be a part of the trip from now on. Make these, you will love them! Full recipe to follow the montage.
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| The perfect party snack! |
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| The cast...you cannot beat a party like this! |
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| The label says it all, these are the perfect vehicle for deliciousness! |
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| This is to show you how much I squeezed the water out of the spinach. |
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| You could just eat this up with a spoon! |
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| Place some filling on a wrapper |
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| And roll it on up! I was most of the way through before I realized how to properly do it! |
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| Cool them on a rack so they don't get soggy. |
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| So crunchy on the outside and yummy and gooey on the inside! |
Ingredients:
1 pack Twin Dragon Egg Roll Wrappers
cooked skinless chicken breast; shredded I used the boneless strips, like 6 of them see note*
1 can black beans, rinsed and drained
Niblets can of corn; drained
1 can fire diced tomatoes
½-1 can jalapeños, drained and chopped
1 box frozen spinach frozen chopped spinach; thawed & thoroughly drained
1 large clove of garlic, minced
two hands full of 4 cheese Mexican cheese (just about the whole bag)
half a packet of taco seasoning
2 egg whites
Cooking spray
Directions:
Preheat oven to 350. Combine chicken, beans, corn, cheese, pepper, garlic, seasoning and spinach in a small microwave-safe bowl. Heat mixture for 30 seconds in the microwave to soften and make for easier separating. Put about two heaping tablespoons of the mixture in the center of each wrapper. To assemble each of the rolls, fold the left and right sides in (so none of the filling escapes during the cooking process), and then roll up from the bottom until you reach the top (so they resemble eggrolls). Spray the pan and the rolls with cooking spray. Beat the eggs and brush the rolls with the beaten whites. Place rolls (seams down) on a baking pan sprayed with nonstick cooking spray. Bake for about 15 minutes, flipping rolls over about halfway through cooking.
Once the eggrolls are done baking, allow them to cool for a few minutes. Then cut each in half diagonally, arrange them on a platter, and serve with salsa or dipping sauce.
*-for the chicken: I place water, bay leaf, and a few shakes each of Tony’s, garlic powder and cumin in a pot, bring to boil. Add chicken and lower heat to poach chicken for like 10 to 15 minutes, then shred it with two forks and add a little of the cooking liquid. (also keep adding throughout if the mixture is really thick)
Dipping Sauce:
Mix 8 oz of Sour cream (any fat content, I used light) with ½ packet of taco seasoning and ½ packet of ranch dip mix.
Happy Cooking!
Missy
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