Southwestern Egg Rolls
Recipe type: Appetizer/Snacks
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 30
  • 2 Pounds of Ground Turkey Breast
  • 2 Cups of Kraft Fat Free Shredded Cheddar Cheese
  • 1 Can of Black Beans, Rinsed & Drained (Equals 1¾ Cups of Beans)
  • 1 Can of Sweet Corn, Drained
  • Cup of Fat Free Salsa
  • 1 Tablespoon of Taco Seasoning Mix
  • 1 Tablespoon of Ground Cumin
  • 30 Egg Roll Wrappers
  • Vegetable Cooking Spray
  • Dipping Sauce:
  • 2 Cup of Fat Free Greek Plain Yogurt
  • ½ Cup of Fat Free Sour Cream
  • 1.5 Cups of Salsa Verde
  • 1 Teaspoon of Dried Cilantro or Fresh Cilantro
  • ¼ Teaspoon of Cayenne Pepper
  1. Spray a skillet with vegetable cooking spray and cook turkey over medium heat until browned and crumbled. Drain off any liquid.
  2. In a large bowl, combine turkey, cheese, beans, corn, salsa, taco seasoning and cumin until well combined. Spoon about 3 tablespoons of the meat mixture down the center of the each egg roll wrapper. Fold the top corner of each wrapper over the filling. Fold the left and right corners over the filling. Brush the remaining corner with a little bit of water. Now tightly roll the filled end toward remaining corner and press to seal. Here's a super easy tutorial showing how to do this.Arrange egg rolls seam side down on a parchment lined baking sheet. Spray the egg rolls with vegetable cooking spray and bake at 425 degrees for 10-15 or until golden brown.
  3. Combine all dipping sauce ingredients and stir well.
  4. This makes 30 egg rolls at 1 SmartPoint per Egg Roll on the Blue and Purple Plans. On the Green Plan, it is 2 SmartPoints per Egg Roll. Per 2 Tablespoons of Dipping Sauce, it is 0 SmartPoints on the Blue and Purple Plans. On the Green Plan, it is 1 SmartPoint per 2 Tablespoons.
Recipe by Dee Dee Does at