If you thought egg rolls were for cabbage only, you were wrong! These egg rolls are packed full of veggies, and given a little cheese to balance. Oven baking these egg rolls makes them light and easy to prepare, as well. Southwest baked egg rolls make the regular rotation at my house!
This recipe calls for ingredients that come frozen or from a can, so these egg rolls are a breeze to throw together. Rolling all the filling and wrappers can be done in the time it takes my oven to preheat (10 minutes), making this a great weeknight meal to throw together.
The filling for the southwest baked egg rolls can be made in advance. Mix together everything for the filling except the cheese, and add the cheese just before stuffing. Adding the cheese to the filling in advance makes it difficult to scoop out onto the wrapper because it gets sticky. I like to make this recipe in two batches, so I divide the filling in half, and add half the cheese to the portion I will work with immediately. Easy peasey – Enjoy!
- 2 cups frozen corn, thawed
- 2 cups frozen spinach, thawed
- 2 cups cooked black beans, rinsed and drained (this is 1⅓ cans)
- 1 - 4 oz can chopped green chilies
- 1 TBS red chili paste, such as sambal oelek
- 1 tsp cumin
- ½ tsp chili powder
- ¼ tsp salt
- 1 cup shredded mexican cheese blend
- 20 egg roll wrappers
- 2 TBS canola oil, or other high heat, neutral flavored oil
- Salsa, for serving
- Combine corn through cheese in a large bowl.
- Preheat oven to 425°F.
- Lay a single egg roll wrapper out on a clean working surface, covering the rest to keep the, from drying out.
- Wet the edges of the wrapper with water using your fingers or a small brush.
- Spoon ~1/4 cup filling on the wrapper. Roll the wrapper by folding one corner up over the filling. Fold the side corners over the filling, and roll until the last corner comes into contact with the wrapper making a seal.
- Repeat with remaining filling and wrappers. Place egg rolls onto a parchment lined baking sheet. Brush the tops and sides evenly with oil. The oil will drip down and coat the bottom.
- Bake in the preheated oven for 9 minutes. Turn over using tongs. Bake another 6 minutes or until golden brown and crispy.
- Serve with salsa.
Recipe inspired by Annie Eats.
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