Baked Southwestern Egg Rolls
About a month ago I was looking for a snack food to take to a party. A party where we all gathered to watch a football game that was most definitely not super (for a Colts fan, anyway). While the game itself was quite a disappointment, these egg rolls were anything but. This version is vegetarian with black beans, corn, spinach, and cheese. I’m sure they would be wonderful with some cooked chicken mixed in as well, but I like them as they are. They were gobbled up in almost no time, and I probably should have made a double batch. I absolutely love them, especially when paired with my beloved salsa. I’m sure we’ll be having them frequently – you know, to help drown our sorrows until next football season.
Originally from (had to share!): http://annies-eats.com/2010/03/05/baked-southwestern-egg-rolls/"Very tasty. Nice amount of heat and a good blend of flavors. I did add some shredded chicken, and that was excellent. I'll probably go the unhealthy route next time and deep-fry them, though. A little crunch would have made them perfect." - dakotarussell
Yield: 24 Servings Ready in 30 minutes
favorite of 217 people 174 people want to try
Verified by SunnyJF
|2 cupsFrozen corn; thawed|
|1 (15 oz.) canBlack beans; rinsed and drained|
|1 (10 oz.) packagefrozen chopped spinach; thawed and squeezed dry|
|2 cupsMexican Cheese blend; shredded|
|1 (4 oz.) canGreen chili; drained, chopped|
|4 ouncesGreen onions; chopped|
|1 teaspoonground cumin|
|1/2 teaspoonChili powder|
|1/4 teaspoonCayenne pepper|
|1 packageegg roll wrappers; (about 24 total)|
Baked Southwestern Egg Rolls Preparation
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ 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 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.
Preheat the oven to 425° F. 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.
You can also add black olives to the mix (a small can of sliced works nicely).
You can also use won ton wrappers instead. It's more more, but AWESOME bite-sized snacks!
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