Recipe: Southwestern Chicken Eggrolls

Southwestern Chicken Egg Rolls (35 regular rolls)
Ingredients:

2 ½ lbs of boiled shredded chicken breast
1 ½ cups of frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
1 8 ounce package of shredded Mexican cheese
3 tsp ground cumin
3 tsp chili powder
2 tsp of hidden valley fiesta ranch seasoning mix (I can only find this at wal-mart)
2 packages of eggroll wrappers(will only use approx. 35)

Place plate and wonton wrapper on scale and zero out by pressing tare. Once the scale is at 0 ounces, spoon 1.5 ounces of mixture on the wonton wrapper. It is easiest to wrap diagonally. Bring in two corners to the middle, then bring one of the remaining corners in and roll. Wet your finger with water and run across edges to seal. Place on a cookie sheet to par-freeze. Once frozen place in freezer bag for storage.

To cook:
Thaw eggrolls in refrigerator, making sure they are not touching (they will stick together).  Place in baking dish and spray with cooking spray. Bake at 375 for approximately 12 mins turning once during cooking. I eat these with regular ranch dressing.

Nutrition information per eggroll 

Calories: 150

Fat: 3

Carbs: 18

Protein: 12

Recipe adapted from: http://www.cakeandallie.com/2011/02/southwestern-egg-rolls-with-avocado-ranch/