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No-Fry Southwest Egg Rolls
Savor the flavor of the Southwest with these easy, oven-baked egg rolls packed with a cheesy mixture of black beans, corn, spinach, and spices, perfect for a healthy appetizer or snack.
30 minutes,   24 egg rolls
recipe image
2 cups Frozen corn, thawed
1 can Black beans, drained and rinsed.
1 package Frozen chopped spinach, thawed and drained, or chopped fresh spinach.
2 cups Shredded mexican cheese blend
1 can 4oz Diced green chiles, drained.
4 Green onions, chopped
1 tsp Ground cumin
½ tsp Chili powder
1 tsp Salt
½ tsp Pepper
¼ tsp Cayenne pepper
1 package Egg roll wrappers (about 24)
to taste Salsa, for serving
1.  Preheat oven to 425 F.
2.  In a large bowl, combine all ingredients except wrappers.
3.  Mix well to blend.
4.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you.
5.  Place a portion of the filling in the center of the egg roll wrapper.
6.  Fold the tip closest to you up over the filling,
7.  Roll a bit, then take the points pointing outward and fold them in toward the center.  ©
8.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.
9.  Dip a finger in water and lightly brush on the edges of the free corner.
10.  Finish rolling and press to seal closed.
11.  Repeat with the remaining wrappers and filling.
12.  Lightly oil a baking sheet with cooking spray.
13.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.
14.  Bake for about 15 minutes, or until lightly brown, turning halfway through baking.
15.  Serve warm with salsa (errorni).

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No-Fry Southwest Egg Rolls. Recipe on first page, not a blog.