I stole this recipe for Baked Southwestern Egg Rolls from nutritiouseats.com who stole it from Taste of Home. These egg rolls are a southwest twist on traditional egg rolls. The filling is made with corn, black beans, spinach, cheese, green chiles and seasonings. Egg roll wrappers are filled and rolled up, then placed on a baking sheet. After brushing the top of the egg rolls with olive oil, they are baked. Serve with your favorite dipping sauce. You use this recipe or put in your choice of fillings.
Thaw a package of 10 oz frozen chopped spinach, then squeeze out as much water as you can.
In a large bowl combine 2 cups corn, 1 can (15 oz) rinsed and drained black beans, 1 ½ cups shredded Mexican cheese blend, 4 oz can drained chopped green chiles, 4 chopped green onions, ¼ cup chopped cilantro, 1 tsp ground cumin, ½ tsp chili powder, 1 tsp salt, ½ tsp pepper and ¼ tsp cayenne pepper.
Mix until well combined.
Then place ~ ¼ cup of filling mixture in the center of an egg roll wrapper.
Fold bottom corner over filling. Then fold sides toward center over filling and continue to roll tightly to seal.
Next place egg roll seam side down on baking sheet coated with non-stick spray. Repeat until the filling is gone. Brush tops of egg rolls lightly with olive oil.
Bake at 425 F for 10 to 15 minutes, turn halfway through baking.
Serve warm with ranch dressing. Slice in half to show the filling.
These Baked Southwestern Egg Rolls are a great appetizer or a side dish to serve with Southwestern Style Chicken and Biscuits, Tamale Pie or Tex-Mex Chopped Chicken Salad.
Baked Southwestern Egg Rolls
Ingredients
- 2 cups frozen corn thawed
- 1 can (15 oz) black beans, rinsed and drained
- 10 oz frozen chopped spinach thawed and squeezed dry
- 1 ½ cups shredded Mexican cheese blend
- 4 oz can chopped green chiles drained
- 4 green onions chopped
- ¼ cup chopped cilantro
- 1 tsp ground cumin
- ½ tsp chili powder
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp cayenne pepper
- 1 package (21) egg roll wrappers
- 1 egg for sealing can substitute water
Instructions
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In a large bowl combine all ingredients except wrappers. Place ~ ¼ cup mixture in the center of the egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal.
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Place seam side down on baking sheet coated with non-stick spray. Brush tops of egg rolls lightly with olive oil. Bake at 425 F for 10 to 15 minutes, turn halfway through baking.
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Serve warm with guacamole or ranch dressing.