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Baked Southwestern Egg Rolls

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.
Course Appetizer
Cuisine Southwest
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 people

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

  1. 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.
  2. 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.
  3. Serve warm with guacamole or ranch dressing.