Every time I see Southwest Egg Rolls on a menu, I HAVE to order them. Sometimes I just order two, and eat that as my dinner. It’s how I roll. Pun totally intended.
I like to make the filling ahead and keep it in the refrigerator until right before I want to make them. It means hot, fresh egg rolls are within my reach within 15 minutes of baking time (and a little rolling time!!)
Want more appetizer ideas? How about these Baked Chicken Taquitos or this Jalapeno Popper Cheese Ball Recipe? Try my Baked Chicken Chimichangas, for a heartier offering as well!
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Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Sweet corn. Thaw if using frozen.
- Black beans. Drain and rinse well.
- Cheese. I use cheddar, but use what you like.
- Spinach. I use frozen spinach, thawed and squeezed to remove most moisture.
- Green onions and cilantro. Super essential, don’t skip!
- Green chiles. Grab a can of these from the pantry.
- Cumin, chili powder, salt and pepper. These bring the flavor.
- Egg roll wrappers. I find these in the refrigerated section at the grocery store.
How to make Southwestern Baked Egg Rolls
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
PREP! Preheat the oven to 425. Lightly spray two baking sheets with olive oil and set aside.
MAKE THE FILLING In a bowl, combine all of the ingredients except the egg roll wrappers and stir to thoroughly combine. (Pics 1 & 2)
WRAP THE EGG ROLLS – Working one at a time, put an egg roll wrapper on a flat surface. Pour some water into a small dish and set next to where you are rolling.
Place about a 1/4 cup of the mixture on the center of the wrapper, spreading out in a line, leaving space on each side (see pic 4)
Fold the corners in as shown in pics 5-7. Using your finger or a brush, lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it sticks!
Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.
Lightly brush the tops with oil (Pic 8) and bake for 15 minutes, turning halfway through until the egg rolls are golden brown.
Devour. (try this avocado dipping sauce from Barefeet in the Kitchen)
How to deep fry eggrolls
- Instead of baking, you may of course deep fry these egg rolls. Fill a wok or large, solid pot with 2 inches of canola or vegetable oil. Heat the oil to 350°F or until a cube of bread becomes golden brown within 10 seconds.
- Using a slotted spoon, lower the egg rolls carefully into the oil – 6 at a time, occasionally turning until the egg rolls are golden brown. This should only take about 1½ minutes.
Kylee’s Notes
- Be careful with how full you stuff these, as they can burst open. A double egg roll wrapper method would absolutely help with that (and be able to stuff lots more deliciousness in them!)
Variations
Add some cooked and shredded chicken to the mix.
Add a little ground pork (fully cooked) to the filling.
Add some roasted red bell peppers into the mix – pretty color and a slightly sweet flavor.
Want more southwestern food? Try these!!
- Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Spicy Chicken Soft Tacos – Delicious, easy to make soft chicken tacos that will kick your Taco Tuesday habit up a notch! Topped with anything you like, this is a recipe you’ll make again and again.
- Homemade Corn Tortillas – an easy way to add more homemade deliciousness to taco night with your very own, hot-off-the-pan corn tortillas!
- Simple Sour Cream Enchiladas – – a very easy recipe made with a creamy homemade green & white sauce. A family-friendly weeknight winner!
- Easy Southwest Pasta Salad – Black beans, corn, red peppers, jalapenos, cilantro and red onions feature in this easy to make pasta salad. With the addition of the lime vinaigrette… oh, myyyyyyy.
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Baked Southwestern Eggrolls
Ingredients
Filling
- 2 cups corn (thawed (if frozen))
- 15 ounces black beans (drained and rinsed)
- 2 cups grated cheese
- 10 ounces frozen spinach (thawed and squeezed dry)
- 4 green onions (sliced)
- 1/4 cup cilantro (chopped)
- 4 ounces diced green chiles (drained)
- 1 teaspoon ground cumin
- 1/2 teaspoon prepared chili powder
- 1 teaspoon salt
- 1/2 teaspoon cracked pepper
Wrapping
- 24 egg roll wrappers
Directions
- Preheat the oven to 425°F. Lightly spray two baking sheets with olive oil and set aside.
Make the filling
- In a large bowl, combine all of the ingredients except the egg roll wrappers and stir to thoroughly combine.2 cups corn, 15 ounces black beans, 2 cups grated cheese, 10 ounces frozen spinach, 4 green onions, 1/4 cup cilantro, 4 ounces diced green chiles, 1 teaspoon ground cumin, 1/2 teaspoon prepared chili powder, 1 teaspoon salt, 1/2 teaspoon cracked pepper
Wrap the egg rolls
- Working one at a time, put an egg roll wrapper on a flat surface. Pour some water into a small dish and set next to where you are rolling.24 egg roll wrappers
- Place about a ¼ cup of the mixture on the center of the wrapper, spreading out in a line (see pics for reference), leaving space on each side.
- Fold the corners in as shown in the pics.
- Using your finger or a brush, lightly wet the edges of the remaining top corner of the wrapper.
- Finish rolling the filled egg roll over the wet corner so that it sticks!
- Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.
Cook the egg rolls
- Lightly brush the tops with oil and bake for 15 minutes, turning halfway through until the egg rolls are golden brown.
- Devour.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted in August of 2014, and has been updated to improve reader experience including new photos.
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