Baked Mexican Egg Rolls with Sour Cream Chamoy Sauce

Baked Mexican Egg Rolls with Sour Cream Chamoy Sauce requires roughly 55 minutes from start to finish. One portion of this dish contains about 8g of protein, 5g of fat, and a total of 127 calories. For 42 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 18. This recipe is typical of Chinese cuisine. It works well as an inexpensive hor d'oeuvre. Plenty of people made this recipe, and 831 would say it hit the spot. A mixture of chili powder, frozen corn, pepper jack cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Garnish with Lemon. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. Spicy Baked Mexican Chicken Egg Rolls, Sweet and Sour Sauce (For Dipping Egg Rolls and More), and Cauliflower Egg Rolls With Sweet and Sour Sauce are very similar to this recipe.

Servings: 18

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oil in a large skillet over medium-high heat. Saute bell pepper and green onions for 2-3 minutes. Lower heat to medium, add chicken, corn, beans, cumin, chili powder and oregano to skillet and stir until thoroughly combined and mixture is warmed through. Mix in cheese, cilantro and lime juice until cheese is just melted. Remove from heat and add salt and pepper to taste.Preheat oven to 400 degrees. Spray a sheet pan with cooking spray and set aside.Add a small amount of water to a shallow bowl and keep it near your assembly area. Place ¼ cup of chicken mixture in the center of an egg roll wrapper with one of the corners facing down to you (like a diamond, not a square). Dip your finger in the water and run it around the edges of the egg roll wrapper (this will help the rolls seal tightly during baking). Fold the bottom half of the wrapper over the mixture, fold in the sides one at a time, and finally roll tightly to the top. Check to make sure the edges are sealed. Place on sheet pan and repeat with remaining egg roll ingredients. Bake for 23-25 minutes flipping at least once while baking. Cool slightly on a cooling rack while you prepare the sauce.You can make the sauce as creamy as you like. I used a ratio of 2 parts prepared Chamoy Sauce with 1 part sour cream. Stir until smooth. Serve with warm egg rolls.

 

Step by step:

1. Heat oil in a large skillet over medium-high heat.

2. Saute bell pepper and green onions for 2-3 minutes. Lower heat to medium, add chicken, corn, beans, cumin, chili powder and oregano to skillet and stir until thoroughly combined and mixture is warmed through.

3. Mix in cheese, cilantro and lime juice until cheese is just melted.

4. Remove from heat and add salt and pepper to taste.Preheat oven to 400 degrees. Spray a sheet pan with cooking spray and set aside.

5. Add a small amount of water to a shallow bowl and keep it near your assembly area.

6. Place ¼ cup of chicken mixture in the center of an egg roll wrapper with one of the corners facing down to you (like a diamond, not a square). Dip your finger in the water and run it around the edges of the egg roll wrapper (this will help the rolls seal tightly during baking). Fold the bottom half of the wrapper over the mixture, fold in the sides one at a time, and finally roll tightly to the top. Check to make sure the edges are sealed.

7. Place on sheet pan and repeat with remaining egg roll ingredients.

8. Bake for 23-25 minutes flipping at least once while baking. Cool slightly on a cooling rack while you prepare the sauce.You can make the sauce as creamy as you like. I used a ratio of 2 parts prepared Chamoy Sauce with 1 part sour cream. Stir until smooth.

9. Serve with warm egg rolls.

Nutrition Information:

covered percent of daily need