Southwestern Egg Rolls - My Bizzy Kitchen

Southwestern Egg Rolls – My Bizzy Kitchen


Um, can I have a three day weekend every week – thanks!  I had the best day yesterday.  Up early, working on the work I want to do – (recipes, writing, videos, etc.), being busy in my kitchen, hitting up the gym to swim in the middle of the day.  It was glorious.

I have so much I want to cook, but having to cram it into two days on a weekend, and then the part about making all the food and then eating it later in the week, I have to stop cooking at some point!  It would be nice if I could just make one recipe a day – but 2020 goals, right?!

I bought an 8 pound chicken in the meat bin at Jewel and cooked it in my pressure cooker to have rotisserie chicken for the week.  First up was making these southwestern egg rolls – I am bound and determined to meal plan from my fridge/pantry/fridge and think other than fresh veggies and fruit, I can go at least a month without a full grocery shop.

This is a great recipe to sneak in veggies – I puffy heart cilantro, but you can leave it out if you like, or swap in chopped fresh baby spinach.

My egg roll wrappers were on the old side, so I sprayed them with avocado spray, then flipped and filled with about 1/4 of the chicken mixture, then rolled up.

I put them in my air fryer, but you can bake them in a regular oven too – I have directions in both in the recipe card below.

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Southwestern Egg Rolls

A great egg roll that can be part of your meal prep for the week – just serve with brown rice and corn.


Scale

Ingredients

  • 8 egg roll wrappers
  • 1 cup chopped cooked rotisserie chicken
  • 1/3 cup chopped tomatoes’1/2 cup red cabbage
  • 1.2 cup drained canned black beans
  • 1/4 cup chopped cilantro
  • 2 tablespoons Dak’s tack knight seasoning (or taco seasoning)
  • 1/2 cup salsa

 

Instructions

Preheat your air fryer at 400 for 5 minutes while you assemble the egg rolls.  

Combine chicken through salsa in a bowl. Spray egg roll wrapper with avocado spray, then flip, fill with 1/4 cup of the chicken mixture, roll, and place seam side down in the fryer.

Bake at 360 for 6 minutes, flip, then 400 for 2 minutes.  You can also bake for 10 minutes at 375 in an oven.

Serve with Marzetti avocado ranch dressing for dipping.  It’s my new favorite dressing.

Notes

On team purple and team blue on WW, two egg rolls are 3 points.  On team green, they are 4 points.  I didn’t use all the dipping sauce, so counted that as one.  So good!

I hope you make these.  Really egg rolls are the best idea to use up shit in your fridge.  Let me know if you make them!

I have two web designers working really hard on my blog, and the new layout should be up and running soon.  First – I will have a new subscription box – you most likely will have to subscribe again to get email notifications.

Second – you will be able to find my recipes!  I know, I am so excited about that – and your (and my!) beloved skinny pizza dough will be easy to find on the front page.

I should have it up and running by the weekend.  I am so excited to get back to regular blogging – I’ve missed you guys!
Happy Tuesday – make it a great day!





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