In a large skillet, saute the spinach, onion, red pepper and jalapeno in oil under tender. Stir in the the corn, beans, and seasonings; heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted.
Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 tsp. of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
Place in a 15-in. x 10-in. x 1-9in. baking pan coated with cooking spray; lightly coat egg rolls with additional cooking spray. Bake at 425 degrees for 8-10 minutes or until golden brown, turning once.
Nutrition Facts: 1 egg roll equals 50 calories
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 20 (29%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 6.1mg||2 %|
|Sodium 116.7mg||4 %|
|Potassium 42.4mg||1 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 9g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 70
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