Lunch With Loni

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Baked Southwestern Egg Rolls January 23, 2014

Filed under: Uncategorized — lonislens @ 3:36 am

I’ve made baked egg rolls before, using coleslaw mix and sweet apple chicken sausage.  I came across this recipe for southwest egg rolls and tried it out within a week.  Nacho toppings + egg roll?  Winning combination.  They come together really easily and the recipe yields a large quantity.  Good thing they reheat well in the toaster oven!  Great appetizer for a vegetarian-friendly party.

  Recipe From: Rebecca Crump (Ezra Pound Cake)

  Recipe Located At:

  Baked Southwestern Egg Rolls


  • 2 cups frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1 can (4 ounces) chopped green chiles, drained
  • 4 green onions, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash of cayenne
  • 20 egg roll wrappers


1. In a large bowl, combine everything but the egg roll wrappers. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

2. Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.

3. Serve warm with salsa and/or guacamole.

There are so many possibilities with egg rolls.  I followed the recipe on this, but could imagine adding shredded chicken, sautéed peppers and onions, or any number of other things.  It’s a great way to use things you happen to have in your fridge.  We definitely ate these for dinner all on their own!

One Response to “Baked Southwestern Egg Rolls”

  1. CarolK Says:

    These look really good. Interesting combination.

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