Recipe: Southwestern Egg Rolls

My son and I used to go out periodically and one place I took him to was Bennigan’s … he loved to order their Southwestern Egg Rolls…. sadly Bennigan’s is no longer around… but … happily … we discovered we can make Southwestern Egg Rolls at home.

While my recipe may not be exactly like Bennigan’s Southwestern Egg Rolls… we think they’re quite good and easy to make. I also bake mine instead of deep frying, which cuts the fat considerably.


As I mentioned… I bake them… you can.. of course.. fry them if you prefer.. but I encourage you to try this method… not only is it lower in fat… it really is easy and clean-up is a snap.

I season my egg rolls with my Fajita Seasoning…. the mix of spices is delicious and … I keep it in a jar… so it’s very handy to use. Click here for the recipe. If you prefer you can season with any seasoning you prefer.

Use both the white and the green parts of the green onion.

The chicken breast can be cooked anyway you like… I often season it and bake it. I season it with my fajita seasoning. You can use left-over chicken also.

This is a great party recipe… prepare them ahead and pop them in the oven when you want them.. they only take 10-12 minutes to bake.

These go so well with so many foods.. burgers… Mexican foods… even sandwiches…. they’re also a great munchies for watching the big game.


Recipe: Southwestern Egg Rolls

All you need:

2 tablespoons olive oil
2/3 cup frozen corn, thawed
1/3 cup frozen spinach, thawed
¼ cup chopped red pepper
¼ cup chopped yellow bell pepper
¼ cup chopped green onion
¼ cup canned black beans, drained and rinsed
1 tablespoon parsley, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon Fajita Seasoning
1 boneless chicken breast, cooked and finely chopped
½ cup shredded Monterey Jack or Mexican Blend cheese
Egg roll wrappers
Olive oil for brushing on the egg rolls

All you have to do:

Preheat the oven to 450 degrees F.

Line a baking sheet with non-stick foil.

In a microwave safe dish, cook the corn and the spinach on high for 3 minutes (no water added to dish).

Heat the 2 tablespoons of olive oil in a large skillet over medium high heat.

Add the chopped peppers and green onion and cook them for a minute or two.

Add the corn, spinach, black beans, parsley and chicken and cook for another 5 minutes.

Sprinkle the mixture with the fajita seasoning and mix well.

Add the cheese and mix well.

Remove the pan from the heat and allow to cool enough to handle.

How to Assemble the Egg Roll:

Lay a egg roll wrapper on a cutting board with a point facing you.

Place a small portion of mixture along the center of the wrapper.

Fold the point that is facing you over the mixture.

Now fold the sides over the middle.

Using a pastry brush, brush a little water on the remaining point.

Now roll the egg roll up and close it.

Lay it on the foil lined baking sheet.

Repeat with remaining mixture and wrappers.

Now brush each egg roll lightly with olive oil (all over).

Bake for 10-12 minutes until golden brown.

Serve hot with dipping sauce.

1 comment:

Lea Ann said...

I'm not sure I've ever had these at Bennegin's but these are a must try in my kitchen. Love that they're baked. Thanks for posting the recipe.

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