Southwest Egg Rolls Recipe

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Southwest Egg Rolls

Barb Wandrey


This recipe is so flavorful and baked not fried.

pinch tips: How to Knead Dough




28 egg rolls




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

Directions Step-By-Step

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.
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.
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.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Beans/Legumes
Regional Style: Latin American
Dietary Needs: Vegetarian, Low Fat
Other Tag: Healthy
Hashtag: #black beans