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 package). Using your finger, moisten remaining corner with egg. Repeat.
Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil. Bake at 425F for 10-15 minutes until lightly brown. Turn them halfway through baking.
Serve warm with salsa, guacamole and/or sour cream.
Makes 21 eggrolls, 2 per serving.
You can substitute sauteed bell pepper for the spinach, As mentioned in the description, adding shredded cooked chicken to the veggie mixture is a tweak I have used often!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (208g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 74 (26%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 42.1mg||13 %|
|Sodium 369.6mg||13 %|
|Potassium 441.1mg||12 %|
|Total Carbohydrate 39.3g||12 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 32.6g|
|Protein 14.6g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 282
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