Monday, January 21, 2013

Southwestern Egg Rolls

I made these for our New Year's Eve celebration.  I found them on Pinterest and have been wanting to try them for a while.  These were easy to make and really delicious.  The flavors were really good and I was able to throw them in a freezer bag for good eats later on.

My plan for these is to incorporate them into Mexican nights and freeze batches for easy weekend meals.  I also think these would be great to make if you're bringing a meal to someone.

I served these with guacamole and salsa for dipping. 

Southwestern Egg Rolls:
(Emily Bites)

2 cups frozen corn, thawed
1 (15 oz) can black beans, drained and rinsed
2 cups reduced fat shredded Mexican cheese blend
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
4 scallions, chopped
1 (4 oz) can of green chiles, drained
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
24 egg roll wrappers (1 package)

Preheat the oven to 425. Lightly mist two baking sheets with cooking spray and set aside.
In a large bowl, combine all of the ingredients except the egg roll wrappers and stir to thoroughly combine.

Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the mixture from the bowl on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and 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 adheres. Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.

When all of the egg rolls are wrapped and on the baking sheets, lightly mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with salsa for dipping.


  1. Why couldn't you have shared this yesterday morning?!? we were looking for a Mexican appetizer that wasn't chips and dip - we ended up making which was quite tasty and I recommend you try it out some time :D

  2. Sorry! Now you have to make up an excuse to make these!