Baked Southwestern Egg Rolls

We love egg rolls and we love Mexican and Southwestern food. So this meal is the perfect fit for our family. Plus, with a filling of black beans, spinach and other veggies, it’s great for your waistline, too! Serve them on their own or dip in Homemade Salsa. Bonus, our kids love them, so you shouldn’t need to make everyone separate meals. These egg rolls can also make a great Meatless Monday or Lent Friday (especially once you get sick of fish) meal, too, as they’re naturally vegetarian. I made my own mini egg roll wrappers by cutting out 4 x 4 squares from this Wonton/Egg Roll Wrapper dough, and that was definitely the hardest part (I abhore rolling out dough). But, if you buy the pre-packaged egg roll wrappers, this dinner comes together in a snap. This one’s also easy to veganize: just swap in Daiya pepperjack blend for the Mexican cheese.

Baked Southwestern Egg Rolls

Author/Source:

Kristi @ Onceamonthmom.com Adapted from Annie’s Eats Baked Southwestern Egg Rolls

Ingredients:

• 2 cups corn
  

  Filling before cheese

• 2 cups black beans, rinsed and drained
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 2 cups Mexican style four cheese, shredded
• 4 ounces diced green chiles, drained
• 4 green onions, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon ground cumin

• .5 teaspoon chili powder
• 1 teaspoon salt
• .5 teaspoon pepper
• .25 teaspoon cayenne pepper
• 1 package egg roll wrappers (about 24 total)
  

Directions:

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 1/4 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 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. 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, if desired.

Freezing Directions:

Egg Rolls before baking

BEFORE baking, flash freeze on cookie sheets. Divide among freezer bags and freeze. To serve: Thaw. Bake on greased cookie cookie sheet at 425 for 15 minutes, turning halfway through. Serve warm with salsa, if desired.

Nutrition facts (2 egg rolls): 395 calories, 7.2 g fat, 64.5 g carbs, 7.7 g fiber, 18.9 g protein; 10 WW Plus Points

Servings: 12 (24 egg rolls or 48 mini egg rolls)

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This entry was posted on Wednesday, February 29th, 2012 at 10:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.