Baked Southwestern Egg Rolls

Over the last few months, I have made several types of “egg rolls”. I swear, I have an obsession with buying those egg roll wrappers found in the grocery store. I never knew how easy it was to make them, so I always walked past them in the store intrigued, but never willing to try them. I came across a recipe on Pinterest, and while reading it over, I realized how simple they were. Now, I love coming up with new versions!! These are SO tasty and quite healthy. My kids loved them and that made me happy since they are loaded with spinach, beans, etc. Definitely try these, you’ll love the flavor!!


2 cups corn
1 can (15 oz) balck beans, rinsed/drained
1 package (10 oz) frozen spinach, thawed/drained
2 cups cheese, I used Mexican blend, you can use any kind desired
1 (4 oz) can Green Chiles, drained
4-5 green onions, chopped
2 tsp Ground Cumin
1/2 tsp Chili Powder
1 tsp Salt
1 tsp Pepper
1/2 tsp Cayenne Pepper
1 package Egg Roll Wrappers


In a large bowl, add all ingredients minus the egg roll wrappers. Mix until all is thoroughly combined. Lay out an egg roll wrapper and place about 1/4 cup of mixture in center. Lay the egg roll wrapper so that one corner is pointing towards you. Fold the tip closest to you over the filling. Roll a bit, take the points pointing outward and fold them in. Continue rolling and pinch top sealed. Place egg roll on a sprayed (with cooking spray) cookie sheet. Continue the process until all egg rolls are filled. Spray the top of all egg rolls with cooking spray. Place in a preheated oven (425) and bake for about 15 minutes, turning over halfway. Serve with salsa or sour cream if desired.

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