Southwestern Chicken Spring Rolls

Southwestern Chicken Spring Rolls

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October 5, 2015

Southwestern Chicken Spring Rolls


1Sauté ground chicken, jalapeno and onions in the olive oil until the chicken is almost fully cooked.

2Add the Mrs. Wages Classic Salsa mix, garlic and the diced red and yellow peppers then cook until peppers soften.

3Deglaze with the white wine and fold in the drained black beans, place into cooler to chill.

4Rehydrate (a couple at a time) the spring roll wrappers, lay one at a time onto a clean dry towel and dabthe top to dry a little.

5Place 2 Tbsp of the chilled mix spread evenly across the bottom portion of the wrapper fold over once the fold the ends in and continue to roll up and place onto a tray.

6Repeat the above until the mix is used up.

7Serve drizzled with Sriracha sauce.


2 Tbsp olive oil

1 lb ground chicken

1 medium red onion (small diced)

1 jalapeno pepper (minced)

1 pkg (0.8 oz) Mrs. Wages® Classic Salsa Mix

1 Tbsp garlic (chopped)

1/2 cup red pepper (small diced)

1/2 cup yellow pepper (small diced)

1/2 cup white wine

1 can (15.5 oz) black beans (rinsed & drained)

20-25 spring roll wraps

Sriracha sauce


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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