Here's another 'take-out fake-out' today for one of my old favorites. Back when I was willing and able to eat a lot more fried foods, one of my favorite things were Chili's Southwest Egg Rolls. These days though? I just can't find that appetizing anymore. I've almost entirely ruined myself on fried foods at this point, and I've got to say... I'm completely okay with that.
That isn't to say that I don't allow for myself indulgences, just that fried foods aren't generally one of them, unless it's something I'm shanghaied into.
Since I'm not all about frying, I put my noodle to work with coming up with a better-for-you baked version of those Southwest Egg Rolls that I once enjoyed so much. So, with a little research and a lot of love, I'm pretty sure I got this one 100% right.
Egg roll and wonton wrappers have been a pretty big part of my kitchen play time lately. I just love how versatile they are. Plus, they are lower in calories than most other doughs. So, to keep these Southwest Egg Roll lightened up, I stuck with the original egg roll wrappers and stuffed them with plenty of vegetables (spinach, corn, bell pepper) and cooked boneless skinless chicken breast. Yum!
This is a great way to use up any leftover chicken from a previous meal too.
I served mine along with a light avocado verde ranch dressing and some fresh steamed green beans and called it a day. But, these would make for a great appetizer or game day snack. Trust me, no one will realize that they are 'skinny' either.
These Skinny Southwest Egg Rolls were definitely a huge hit and I know that I'm going to have to make them again in the really near future, and there isn't anything I would do any differently next time either.
Yeah, they are that good.
Skinny Southwest Egg Rolls
Servings: 10 • Size: 2 Egg Rolls • Calories: 308.1 • Fat: 18.3 g • Carb: 16.1 g • Fiber: 3.4 g • Protein: 22.7 g • Sugar: 9.3 g • Sodium: 982.5 mg
1 Boneless Skinless Chicken Breast, Cooked & Shredded
1 C. Baby Spinach, Chopped
3/4 C. Reduced Fat Jalapeño Jack Cheese
1/3 C. Frozen Sweet Corn, Thawed
1/4 C. Black Beans, Drained & Rinsed
2 Tbsp. Red Pepper, Chopped
1 1/2 Tsp. Salt-Free Southwest Seasoning
Salt & Pepper to Taste
10 Egg Roll Wrappers
Preheat the oven to 375 degrees F. and line a baking sheet with foil, giving it a light coat of non-stick cooking spray; set aside.
Place everything but the egg roll wrappers into a large bowl and mix together until well blended.
Lay out each egg roll wrapper and place about 1/4 C. of the mixture into the center.
Roll the wrapper up and seal the seam with a little water.
Place the egg rolls onto the prepared baking sheet and give them a light coat of non-stick cooking spray (this helps them become more crispy.)
Transfer the baking sheet to the oven to cook for 12-15 minutes or until golden and crispy.
Once done, remove from the oven and enjoy right away!