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Tuesday, September 14, 2010

Baked Southwestern Egg Rolls


I love the Southwestern egg rolls served at a popular chain restaurant, but I know how horrible they must be nutrition-wise! I was so excited to see this recipe for Baked Southwestern Egg Rolls. I love to take otherwise unhealthy restaurant dishes and turn them into much healthier versions.

I took these to a Trivia Night sponsored by my cousin's company to benefit the Muscular Dystrophy Association. These were a great addition to the treats our table brought, which I'm sure were critical to our team's taking home the 1st place award!

I've never worked with store-bought egg roll wrappers before, but they are so neat! I have so many ideas of fillings for these - both savory and sweet. These are great leftover too.

Baked Southwestern Egg Rolls

2 cups frozen corn, thawed
1 15-ounce can black beans, rinsed and drained
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 4-ounce can diced green chiles, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 tsp. salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
egg roll wrappers (about 24 total)

Preheat oven to 425F.
1. In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.

2. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward (to the sides) 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 or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

3. 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.

Source: Annie's Eats


  1. Oh wow--these sound great! I really enjoy using egg wrappers in recipes, but most call for deep frying which I mostly try to avoid. I love how these are baked--yum!

  2. These look delicious! I wish I could have been there for the Trivia Night! It's just about time to put up some fall recipes on the right margin of your webpage! :) Can't wait to see what you have in store for those apples you picked this weekend!

  3. I love that you baked these!

  4. Those look amazing!
    I might try them soon. :)


  5. Thank you for this! My husband loves those egg rolls. I can't wait to make them!

  6. too funny, I just commented on another recipe for baked eggrolls! Those wrappers are so versatile, it's fun to play around with different fillings.

  7. Did these really have black beans in them?

  8. Mmm, these look addicting and I love that they're more healthy! Definitely the perfect app to bring to a party!

  9. These are really good. I tried them last week and blogged about them myself! Thank you so much for the recipe and they'll definitely be a must have especially for parties!


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