Southwestern Egg Rolls – BSI Corn!

I decided to come up with a recipe using just what I had on hand.  I looked at a bunch of copy cat recipes for Chili’s southwestern egg rolls, but they all called for using tortillas and canned black beans, both of which I didn’t have.  So I give you my version!

Southwestern Egg Rolls

• 12 egg roll wrappers
• 8 ounces grilled chicken
• 1 tsp. taco seasoning (divided – 1/2 rubbed on chicken prior to grilling, then 1/2 in the filling)
• 7 ounces of corn (taken off the cob)
• 1/4 cup chopped fresh cilantro
• 1 tsp. cumin
• juice of 1 lime
• 1/2 cup vegetarian fat free refried beans
• 1 tablespoon canola oil (mixed with Pam) for frying

The best part is that each egg roll comes in at 121 calories, 2.4 grams of fat, 16 carbs, 8.5 protein and 1.2 grams of fiber – add zero point salsa for dipping and this makes a great appetizer at home.

I just rubbed 1/2 tsp. taco seasoning before grilling

I did the corn on the grill too - love the flavor!

all the filling ingredients

I ended up weighing the filling, and dividing that by 12 - each roll got 1.6 ounces of filling

I heated one tablespoon of canol oil with Pam over medium high heat - the seam side went down first to seal the egg roll

so crispy! I cooked them all and hope that by putting them in the toaster oven, they'll crisp up again

the perfect bite with Tabasco! Had these just been for me, I would have chopped up pickled jalapenos in the filling

Tony said this is my best BSI recipe yet - nice!

Thanks again to Sophia for hosting this weeks recipe.   Now I am off to do the never ending laundry!  Come back tonight for Grilled Ribeye and Scallops with Asparagus!