Also, big changes since I blogged is that I am now under 200 lbs (even under 190) and I will need to exchange my wedding dress because it has gotten too big! When I started my last size got too big! So I am at least 2 sizes down from when I started!!!
I know you have not come here today to read about me but instead about the recipe so here we go....
This is a good one too. This is a take on Chili's Southwestern Egg Rolls and the only difference I tasted was that these are not fried. They are so good that my picky eater fiancee went back for another after eating 3! (I did too).
The egg roll wrappers were hard to find. Walmart did not have them BUT Kroger did. They were in the area right by the bagged salad with the tofu and organic stuff.
I got this recipe from a weightwatchers magazine named "Weightwatchers Five-Star Top-Rated Recipes"
Southwestern Egg Rolls 1 egg roll a serving, 2 WWPP
1 cup frozen whole-kernel corn, thawed
3/4 cup canned black beans, rinsed and drained
3/4 cup refrigerated fresh salsa
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon salt-free Southwest chipotle seasoning blend (Ms. Dash)
9 egg roll wrappers
1 large egg white, lightly beaten
Cooking Spray
Lime wedges (optional)
Cilantro Sprigs (optional)
Preheat the oven to 400 degrees.
Combine first 6 ingredients in a medium bowl.
Working with 1 egg roll wrapper at a time (cover the remaining wrappers with a damp towel to keep from drying), spoon about 1/4 cup corn mixture into center of wrapper.
Fold lower right corner over corn mixture; fold lower left and top right corners over mixture. Moisten top left corner with egg white; roll up, jelly-roll fashion. Repeat procedure with remaining wrappers, corn mixture, and egg white. Coat egg rolls with cooking spray; place seam sides down, baking sheet.
Bake at 400 degrees for 15 to 20 minutes or until golden brown.
Serve with lime wedges and cilantro sprigs, if desired.
I had mine with some jalapeno ranch.
Hope you enjoy. Have a great day.
