If you are counting calories, follow this recipe. If not, substitute ground beef for chicken, and use regular sour cream, and deep fry the eggrolls in oil.
1/2 pound uncooked ground chicken breast
* 1 medium shallot(s), finely chopped
* 2 small tomato(es), finely chopped and drained
* 1/2 cup canned kidney beans, drained and rinsed
* 1 tsp chili powder, medium-hot, or less to taste
* 1/4 tsp ground cumin
* 1/4 tsp table salt
* 1/4 tsp black pepper
* 10 egg roll wrapper(s) there are 20 in a pack, so I double the recipe.
* 1/3 cup canned enchilada sauce
* 1/3 cup fat-free sour cream
* 1 Tbsp scallion(s), minced (green part only)
* Preheat oven to 400°F.
* Coat a nonstick skillet with cooking spray. Add chicken and shallot; brown over medium heat, stirring frequently with a wooden spoon to break chicken into small pieces, about 5 minutes. Stir in tomato and cook until pulpy, about 2 to 3 minutes. Stir in beans, chili powder, cumin, salt and pepper; simmer for 1 minute to blend flavors.
I prefer to let the mixture cool before assembling the rolls.
* Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down like a diamond shape). Arrange 2 slightly rounded tablespoons of filling down the center of wrapper, leaving 1/2 inch at the bottom and top.
* Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.
* Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes.
Meanwhile, to prepare sauce, combine enchilada sauce, sour cream and scallion in a small bowl; mix well.
I like to use salsa and sour cream for the dipping sauce.