Mexican Egg Rolls

Once again, we had our marriage group this past Sunday and we signed up to bring an appetizer. The week before, I had purchased some egg roll rappers with the intent to make husband baked chicken egg rolls for a healthy, easy lunch. Then, when we signed up, I didn’t want to have to go to the store… again. So with what we had, I thought up a masterpiece of appetizer ideas.

With this Asian-Mexican fusion dish, not only are the fresh ingredients great for you {I’ve talked about the magic of beans before}, but two egg rolls weigh in at just over 150 calories and 10 grams of protein, making these little cuties perfect as a light app or a snack. Makes 30 egg rolls.

Mexican Egg Rolls4


| Mexican Egg Rolls

2 Roma tomatoes

1 handful cilantro

1/4 C chopped red onion

1 TBS lime juice

1/4 TSP salt

1 pinch black pepper

1 lb ground turkey meat

1 – 16 oz can refried beans {I used vegetarian}

1/2 red bell pepper, finely chopped

1/2 cheddar cheese {optional}

1 package or 15 sheets egg roll wrappers

1 TSP olive oil

non stick cooking spray


Preheat your oven to 425, then heat a skillet on high and brown the turkey meat with cooking spray, 1/8 tsp salt and a pinch of black pepper.

Meanwhile, in a blender or food processor, finely mince the tomatoes, onion, cilantro, lime juice and the rest of the salt to make a salsa. Prepare the egg roll wrappers by cutting them in half {you will have long, skinny egg roll wrappers}.

When the meat is thoroughly cooked, prepare your assembly line, putting each ingredient in the center of the wrapper {in a short line that goes lengthwise with the wrapper}: start with about a TSP of refried beans, then top with about a TSP of meat. Next, add a small spoonful of the salsa, a few pieces of red bell pepper, and top with the optional cheese. Fold by taking each of the ends, lengthwise, and bringing them to the center. Then, take one of opposite edges, and roll to the other side, until the folds are on the bottom.

Place them evenly spaced on a baking sheet that has been sprayed with non stick oil. Brush each tiny egg roll with a tiny amount of olive oil. Cook each batch in the oven for about 20-25 minutes, or until golden brown and crispy.

Serve with guacamole.

Mexican Egg Rolls2



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