Weight Watchers Mexican Spring Rolls

If you are looking for a delicious appetizer, then these Weight Watchers Mexican Spring Rolls are for you. It is a crunchy Weight Watchers recipe that will become a party favorite. 

Mexican-inspired flavors are some of my all-time favorites. I also enjoy snacks that I can pick up and eat. This recipe for Weight Watchers Mexican Spring Rolls has some amazing flavor combinations and is a handy finger food.

This recipe uses shredded rotisserie chicken, but you can use any shredded chicken breast you prefer. Be sure to use chicken without the skin to keep the points low.

I personally think the rotisserie chicken has more flavor!

How to Make WW Mexican Spring Rolls

1. Preheat the oven to 350 degrees F. Line a baking sheet with foil or parchment paper.
2. Dice the jalapeno up into very small pieces after seeding.
3. In a large bowl, combine the shredded chicken, corn, black beans, spices, and jalapeno. Mix these ingredients together and taste them to see if you prefer to add some salt.
4. Take the egg roll wrappers and put them in front of you diagonally. 
5. Put 2-3 tablespoons of the chicken mixture in the lower end of the wrapper.
6. Roll the wrapper up halfway and fold in the left and right sides. Finish rolling to the very end and use a small amount of water to seal the roll.
7. Place the Mexican egg rolls onto the baking sheet and spray with a little bit of nonstick cooking spray.
8. Cook for about 30 minutes until brown and crisp. 
9. Remove and serve hot. 

POINTS PER SERVING

These delicious little Weight Watchers Mexican Spring Rolls are only 1 point each on the blue and purple myWW plans. The Green plan has 2 points per spring roll. THAT IS AWESOME!

On the current WeightWatchers Program (2023) it is 1 point per serving. A serving is one spring roll.

This is a guilt-free recipe for sure. I figured the points based on an egg roll wrapper, that is, one point per wrapper. If the wrappers you use are higher in points, be sure to take that into consideration.

Ingredients

• 16 Egg Roll Wrappers
• 1 cup shredded Rotisserie Chicken packed
• 1/2 cup Sweet Corn Kernels drained and rinsed
• 1/2 cup Black Beans drained and rinsed
• 1 Jalapeno seeded and diced small
• 1/4 cup Cilantro chopped
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Garlic powder
• 1 teaspoon Taco Seasoning

Instructions

1. In a large bowl combine the shredded chicken, corn, black beans, diced jalapeno,the spices (onion and garlic powder, taco seasonings). Mix it well. Taste and add more salt if needed.
2. Take an egg roll wrapper and diagonally in front.
3. Place about 2 to 3 tablespoon of the filling in the lower end of the wrapper.
4. Roll up the wrapper to halfway, then fold in the right and the left sides, then roll to the very end, using a little water to seal the roll.
5. Repeat with the remaining wrappers.
6. Preheat the oven to 350 and line a baking tray with foil or parchment.
7. place the prepared spring rolls in the baking sheet and spray then very lightly with cooking spray.
8. Bake 30 minutes.
9. Serve hot.

Recipe Notes

This recipe is 1 point per spring roll based on using egg roll wrappers that are 1 point per wrapper for the Blue and Purple myWW plans. The Green plan has 2 points per spring roll.