Description
Baked Mexican Spring Rolls made with chicken, beans, and corn for a light, crisp, and low point appetizer.
Ingredients
Scale
- 16 egg roll wrappers
- 1 cup shredded rotisserie chicken
- 1/2 cup sweet corn kernels
- 1/2 cup black beans
- 1 jalapeño, seeded and diced
- 1/4 cup chopped cilantro
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon taco seasoning
Instructions
- Combine chicken, corn, beans, jalapeño, cilantro, and spices in a bowl.
- Place filling onto egg roll wrappers and roll tightly, sealing with water.
- Arrange rolls on a lined baking sheet and lightly spray with cooking spray.
- Bake at 350°F for 30 minutes until golden and crisp.
Notes
- Each spring roll is 1 point on current Weight Watchers plans.
- Green plan counts 2 points per roll.
- Best reheated in oven or air fryer for crisp texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 spring roll
- Calories: 72
- Sugar: 1g
- Sodium: 210mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg