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southwest egg rolls

BWandrey avatar
Recipe by
Barb Wandrey
@BWandrey
Mesa, AZ

This recipe is so flavorful and baked not fried.

yield 28 egg rolls
method Bake

Ingredients For southwest egg rolls

  • 2 c
    frozen corn, thawed
  • 1 can
    15 oz black beans, drained
  • 1 box
    10 oz. frozen spinach, thawed and squeezed dry
  • 2 c
    shredded low fat mexican cheese
  • 1 can
    4 oz. green chilies, drained
  • 4
    green onins, chopped
  • 1 tsp
    ground cumin
  • 1/2 tsp
    chili powder
  • 1 tsp
    salt
  • 1/2 tsp
    ground black peppr
  • 1/4 tsp
    ground cayenne pepper
  • 28
    egg roll wrappers (1 pkg. + 7)
  • salsa for dipping

How To Make southwest egg rolls

  • 1
    In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.
  • 2
    Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
  • 3
    Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and Spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.
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