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Photo of Southwestern egg rolls with creamy enchilada dipping sauce by WW

Southwestern egg rolls with creamy enchilada dipping sauce

1
Points® value
Total Time
43 min
Prep
18 min
Cook
25 min
Serves
10
Difficulty
Easy
Egg roll wrappers are not just for Chinese food. Here they encase a delicious Southwestern filling of chicken, shallots, tomato and spices. Simple to prepare, these egg rolls are ready to serve, nice and crispy, in just under 45 minutes. Perfect for entertaining, especially big game days, these rolls come with a creamy dipping sauce made of tangy sour cream blended with green onions and savory enchilada sauce. Add some heat to your dipping sauce by chopping a jalapeño pepper into the mixture. Substitute canned diced tomatoes for the fresh tomatoes if you prefer. Tomatoes with chiles can eliminate the chili powder and streamline prep time.

Ingredients

Cooking spray

3 spray(s), divided

Uncooked ground chicken breast

½ pound(s)

Shallot

1 medium, finely chopped

Tomato

2 small, finely chopped and drained

Canned kidney beans

½ cup(s), drained and rinsed

Chili powder

1 tsp, medium-hot, or less to taste

Ground cumin

¼ tsp

Table salt

¼ tsp

Black pepper

¼ tsp

Egg roll wrapper

10 item(s)

Canned enchilada sauce

⅓ cup(s)

Fat free sour cream

⅓ cup(s)

Scallions

1 Tbsp, minced (green part only)

Instructions

  1. Preheat oven to 400°F.
  2. Coat a nonstick skillet with cooking spray. Add chicken and shallot; brown over medium heat, stirring frequently with a wooden spoon to break chicken into small pieces, about 5 minutes. Stir in tomato and cook until pulpy, about 2 to 3 minutes. Stir in beans, chili powder, cumin, salt and pepper; simmer for 1 minute to blend flavors.
  3. Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down like a diamond shape). Arrange 2 slightly rounded tablespoons of filling down the center of wrapper, leaving 1/2 inch at the bottom and top.
  4. Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.
  5. Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes.
  6. Meanwhile, to prepare sauce, combine enchilada sauce, sour cream and scallion in a small bowl; mix well. Yields 1 roll and about 1 tablespoon of sauce per serving.

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