If you ask me, any recipe that starts with “Southwest steak” is worth at least trying. This recipe came from a time when I started drooling over a Southwest steak burrito recipe I had found in a cookbook. As I sat and looked at the recipe, I asked myself, “What would I have to adapt with this recipe in order for it to be low in Smart Points?” and “What can I do to simplify this recipe?”

I knew from making Egg Roll Chimichangas that you can pack a lot of yumminess into an egg roll wrapper, and if you bake it until it is crispy, you will end up with a delicious kid-friendly meal. I figured it was worth a shot to use egg roll wrappers with Southwest steak, because why not?! By cooking lots of vegetables in with the steak and seasoning, I was able to get 12 Southwest Steak Egg Rolls. You can eat one for 4 WW SP, or you can eat two egg rolls for 7 WW SP.

Swap out the steak for chicken to change things up…or swap out veggies.

If you can add an ingredient to steak or chicken fajitas, you can add it to this recipe. I used a lot of bell peppers, some red onion, and a little jalapeño pepper, but you don’t have to. You could add other veggies in or take some of those out, if you wanted.

I used lean, trimmed steak because I wanted steak, but you can swap out the steak for chicken or 99% lean ground turkey, and one egg roll would drop down to 2 WW SP each, or you could eat two of them for 4 WW SP!

But don’t forget the cheese! 🙂 Actually, you can leave out the cheese too if you wanted. Other ideas would be to dip the egg rolls in salsa, sour cream, or guacamole.

The possibilities are endless with a recipe like this, so have fun and make these egg rolls your own! I hope you love them!

Here is what we used:

2 teaspoons extra virgin olive oil
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
1 jalapeño pepper, seeded and chopped
2 garlic cloves, minced
1 pound flat iron steak, trimmed of fat and chopped
1 (1 ounce) packet taco seasoning
1/3 cup water
1 lime, juiced (about 2 tablespoons lime juice)
12 egg roll wrappers
1/2 cup reduced-fat shredded Mexican cheese
1 egg, beaten
Cooking spray

Here is what we did:

Preheat oven to 400°F.

Heat 2 teaspoons olive oil in a large sauté pan set to medium heat.

Cook peppers, onion, and garlic in the oil for 2-3 minutes. Add steak and cook fully, about 4 minutes.

Mix in taco seasoning, water, and lime juice and cook an additional 10 minutes, or until sauce is thickened.

Scoop 1/4 cup steak/vegetable mixture onto an egg roll wrapper. Sprinkle with cheese. Brush egg on the edges of the egg roll wrapper. Fold like an envelope and roll the egg roll shut.

Spray a large cookie sheet with cooking spray or brush a little olive oil on a piece of stoneware.

Place egg rolls on the cookie sheet or stoneware. Spray tops of egg rolls with cooking spray.

Bake 8-10 minutes. Flip egg rolls and bake an additional 5-7 minutes.

Some of the insides will seep out a little. That’s okay. These are best served warm, but the inside of the egg rolls will be very hot, so you will probably want to allow the egg rolls to cool about 5 minutes before eating them.

Makes 12 egg rolls.
1 egg roll is 3 Green, 3 Blue, and 3 Purple points or you can eat 2 eggs rolls for 7 Green, 6 Blue, and 6 purple points.

Print Recipe

Southwest Steak Egg Rolls

3 Green, 3 Blue, and 3 Purple points for one chimichanga or 7 Green, 6 Blue, and 6 purple points for two chimichangas.

Makes: 12 egg rolls

Calories: 200

Author: Alisha Hughes

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 red onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 2 garlic cloves, minced
• 1 pound flat iron steak, trimmed of fat and chopped
• 1 1 ounce packet taco seasoning
• 1/3 cup water
• 1 lime, juiced (about 2 tablespoons lime juice)
• 12 egg roll wrappers
• 1/2 cup reduced-fat shredded Mexican cheese
• 1 egg, beaten
• Cooking spray

Instructions

• Preheat oven to 400°F.
• Heat 2 teaspoons olive oil in a large sauté pan set to medium heat.
• Cook peppers, onion, and garlic in the oil for 2-3 minutes. Add steak and cook fully, about 4 minutes.
• Mix in taco seasoning, water, and lime juice and cook an additional 10 minutes, or until sauce is thickened.
• Scoop 1/4 cup steak/vegetable mixture on to an egg roll wrapper. Sprinkle with cheese. Brush egg on the edges of the egg roll wrapper. Fold like an envelope and roll the egg roll shut.
• Spray a large cookie sheet with cooking spray or brush a little olive oil on a piece of stoneware.
• Place egg rolls on the cookie sheet or stoneware. Spray tops of egg rolls with cooking spray.
• Bake 8-10 minutes. Flip egg rolls and bake an additional 5-7 minutes.
• Inside will be very hot. Allow egg rolls to cool 5 minutes before eating.