Southwestern Egg Rolls

This is one of my all-time favorite recipes. Southwestern Egg rolls work as both a main dish or as an appetizer at a party. They’re always a huge hit! I always serve these with homemade guacamole and salsa. (Try adding a jalepeno to the recipe for an extra kick!) These are extremely tasty and also very healthy! Only 135 calories per roll! I adapted the recipe from Annie’s Eats. I added chicken to mine, but it is easy to omit the meat for a vegetarian option.


Southwestern Egg Rolls

Makes about 2 dozen egg rolls

  • 2 cups frozen corn, thawed
  • 1 (15 oz.) can reduced sodium black beans, rinsed and drained
  • 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded Mexican cheese blend
  • 1 (4 oz.) can 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 egg, beaten
  • 1 package egg roll wrappers (about 24)
  • 3 (4 oz.) cooked chicken breasts, shredded or chopped into small pieces
1.  Preheat the oven to 425˚ F.
2. Mix cumin, chili powder, salt, pepper and cayenne pepper in a small bowl.
3. In a large bowl, combine all the ingredients together except for the egg, egg roll wrappers and the spices. Mix with a fork to blend.
4. Add spices to the mixture and mix well.


5. Lay an egg roll wrapper out on a cutting board or work surface, making sure that that one of the corners is pointing toward you. Place ¼ cup of the filling in the center.
6. Fold the tip closest to you up over the filling, roll about half way, then take the points pointing outward and fold them in toward the center.


7. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in  a 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.
8. 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 (or extra egg if you have some left over).
9. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm.

They will stay in the fridge for about a week, or stay well if frozen as well. Reheat at 300 degrees F for 15 minutes.


Nutrition (for 1 egg roll): 135 calories, 3 grams fat, 18 grams carbs, 9.6 grams protein


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