August 6, 2015

Chicken Egg Rolls

Sometimes you just want to go out to eat. Then your wallet tells you no...but you still want to go. Then you remember calories are a real thing and there you are sitting at home with only 30 minutes until a very hungry husband comes home. And that husband just wants to come home and watch True Detective. What is a girl to do?

Take inspiration from Chili's Southwestern Egg Rolls...

I did this one sans the black beans and instead put in bell pepper and spinach. The egg roll wrappers are enough carbs.


1 tablespoon vegetable oil
1 minced green bell pepper
1 cup frozen corn
1 cup frozen chopped spinach, thawed and drained
1 chicken breast, cooked and diced
1/2 teaspoon of garlic powder
1/2 teaspoon of salt
1/2 teaspoon of chili powder
1/2 teaspoon of cumin
1/2 cup of shredded cheddar cheese
egg roll wrappers


In a large skillet saute bell pepper in olive oil, just until soft (this will take 3-5 minutes).

Add the corn and spinach and cook until heated through.

Add the chicken, cumin, chili powder, salt, and garlic powder. Stir until well blended and tender.

Remove from heat and stir in the cheese.
Fill egg rolls. Start with a corner facing you, and add the filling to the center of the wrapper and fold it like a burrito.

Place the rolls on a greased baking sheet and spray the rolls with cooking spray. Bake for about 20 minutes, flipping them halfway through.

Caution: They may not look golden brown, but they are probably done, sometimes depending on your brand of wrappers, they can look like they aren't cooked all the way and you can overdo them.

Now I still have egg roll wrappers left from the package I bought. Guess I will have to do something else fun with them!

Come on weekend! I actually have this weekend off of work! Let's do it!

1 comment:

  1. ok where did you find egg roll wrappers? I looked all around today at the store and no luck as I have a recipe that calls for them


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