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Baked Southwestern Eggrolls
Super tasty southwestern egg rolls with sweet corn, black beans, spinach and cilantro. These are baked egg rolls, not fried and are so darn good.
Course
Appetizer
Cuisine
Southwestern
Prep Time
25
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
40
minutes
minutes
Servings
24
egg rolls
Calories
103
kcal
Author
Kylee Ayotte
Ingredients
Filling
2
cups
corn
thawed (if frozen)
1
15 oz can
black beans
drained and rinsed
2
cups
grated cheese
10oz
frozen spinach
thawed and squeezed dry
4
green onions
sliced
1/4
cup
cilantro
chopped
4 oz
can
green chiles
drained
1
tsp
ground cumin
1/2
tsp
prepared chili powder
1
tsp
salt
1/2
tsp
cracked pepper
Wrapping
24
egg roll wrappers
Instructions
Preheat the oven to 425. 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.
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 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.
Nutrition
Calories:
103
kcal
|
Carbohydrates:
14
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
398
mg
|
Potassium:
55
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
225
IU
|
Vitamin C:
7
mg
|
Calcium:
77
mg
|
Iron:
1
mg