“These are now one of my favorite appetizers. They are perfect for parties, game-days (hello college football!), and with the addition of chicken for added bulk and protein, even casual dinners. I serve these with guacamole, salsa and a veggie tray. We LOVE THEM. I love them cold the next day or warmed up in the microwave too. If you are making them for a party and need to do some early prep-work, these freeze beautifully. I like that they are a healthy yet hearty appetizer you can feel good about eating. You will LOVE ‘em!”
READY IN:
25mins
YIELD:
21 Eggrolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute the red pepper and garlic in the oil until softened and fragrant.
  2. IN A LARGE BOWL, COMBINE EVERYTHING BUT THE EGG ROLL WRAPPERS. PLACE ~1/4 CUP MIXTURE IN THE CENTER OF ONE EGG ROLL WRAPPER. FOLD BOTTOM CORNER OVER FILLING. FOLD SIDES TOWARD CENTER OVER FILLING AND CONTINUE TO ROLL TIGHTLY TO SEAL (SEE DIRECTIONS ON EGG ROLL WRAPPER). USING YOUR FINGER, MOISTEN REMAINING CORNER WITH EGG. REPEAT.
  3. PLACE SEAM-SIDE DOWN ON A BAKING SHEET COATED WITH COOKING SPRAY. BRUSH TOPS OF EGG ROLLS LIGHTLY WITH OLIVE OIL. BAKE AT 425 DEGREES F FOR 10-15 MINUTES UNTIL LIGHTLY BROWN. TURN THEM HALFWAY THROUGH BAKING.
  4. SERVE WARM WITH SALSA, GUACAMOLE AND/OR SOUR CREAM.

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