Baked Southwestern Egg Rolls

southwestern egg rolls baked, instead of fried, with a spinach and bean mixture inside

5 from 1 vote

Baked Southwestern Egg Rolls with black beans, spinach, chiles, and cheese make a perfect game day party appetizer or side dish – these are a hit with everyone!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish, Snack

Keyword: baked egg rolls, egg rolls, southwestern egg rolls

Servings:

Calories: 212kcal

Author: The Cookin' Chicks

Equipment

Ingredients

2 cups corn
15 oz black beans *rinsed/drained
10 oz spinach *frozen, drained/thawed
2 cups cheese *shredded
4 oz green chiles *drained
4 green onions *chopped
2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 package egg roll wrappers *mine had 15 in them, some have 20

Instructions

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 degrees) and bake for about 15 minutes, turning over halfway. Serve with salsa or sour cream if desired.

Nutrition

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