Skinny Southwestern Egg Rolls
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 30
  • 1 Pound Ground Turkey Breast
  • 2 Cups of Kraft Fat Free Shredded Cheddar Cheese
  • 1 Can of Black Beans, Rinsed & Drained
  • 1 Can of Sweet Corn, Drained
  • Cup of Fat Free Salsa
  • 1 Package (1 ounce) of Taco Seasoning Mix
  • 1 Tablespoon of Ground Cumin
  • 30 Egg Roll Wrappers
  • Vegetable Cooking Spray
  • Dipping Sauce:
  • 1 Cup Each of Fat Free Greek Plain Yogurt + Fat Free Sour Cream
  • ¾ Cup of Salsa Verde
  • 1 Teaspoon of Dried Cilantro
  1. /4 Teaspoon of Cayenne Pepper
  2. Spray a skillet with vegetable cooking spray and cook turkey over medium heat until browned and crumbled. Drain off any liquid.
  3. 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.
  4. 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.
  5. Combine all dipping sauce ingredients and stir well.
  6. This makes 30 egg rolls at 1 Freestyle Point per egg roll; 2 Egg Rolls are 3 Freestyle Points. The entire bowl of dipping sauce is 0 Points for 4 Tablespoons.
Recipe by Dee Dee Does at