Skinny Southwestern Egg Rolls

Skinny Southwestern Egg Rolls
Found https://www.theseasonedmom.com/skinny-southwestern-egg-rolls/

prep 20 mins
cook 12 mins
total 32 mins
author the seasoned mom

yield 8

Ingredients
1 cup finely diced cooked chicken
2 teaspoons taco seasoning
¼ cup corn
¼ cup canned black beans, drained
4 tablespoons salsa, plus additional for dipping
16 teaspoons (1.33 ounces) reduced-fat 4 Cheese Mexican blend shredded cheese
8 egg roll wraps (I use Nasoya brand, which I find in the refrigerated produce section of the grocery store near the vegetarian meats like tofu)

Garnish: sliced green onion

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray. Set aside.

In a large bowl, toss together chicken, taco seasoning, corn, beans, and salsa.

Spoon about 2 tablespoons of the chicken mixture on the bottom third of one egg roll wrapper. Top with about 1 teaspoon of cheese.

Fold sides toward center and roll tightly. Tip: Keep the remaining wrappers covered with a damp paper towel until ready to use. Place seam-side down on prepared baking sheet. Repeat with remaining wrappers.

Spray tops of egg rolls with cooking spray (this will help them turn golden brown and crispy in the oven).

Bake for 10-15 minutes or until lightly browned.

Notes
Serving a crowd? This recipe can easily be doubled or tripled -- they go fast!