After four days of living in our new place I decided I should probably cook a meal for my family. I didn't want to make anything too crazy so these Baked Southwestern Egg Rolls were the perfect idea. They were so easy to make and my husband LOVED them. I could call these a "Copycat Recipe" because they taste a lot like the ones from Chili's restaurant. Tyson said he even liked these ones better. They were seriously SO easy. Just what I needed! A quick, delicious, easy breezy meal.
I am a huge fan of egg rolls. But I don't like to eat them a lot because most of the time they're fried. (The deep fried egg rolls at the Eastern Idaho State Fair are my FAVORITE!) These egg rolls I made for dinner on Wednesday night are baked so I feel better about eating them. The ingredients aren't high in fat or anything crazy either. It's pretty much a win/win situation!
Egg rolls are great for dinner as well as party food and appetizers. This recipe is a keeper for sure, and I have a feeling I'll be making them regularly at our house!
Baked Southwestern Egg Rolls
main image and recipe from Annie's Eats
makes 24 egg rolls
- 2 c. frozen corn, thawed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 2 c. shredded Mexican or fiesta blend cheese
- 1 (4 oz) can diced green chiles, drained (Just drain as much as you can. Those are tough to drain! I barely got any liquid out of mine.)
- 4 green onions, chopped
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. cayenne pepper
- 1 egg, beaten (optional - For sealing the egg roll, but you can use water too.)
- 1 package egg roll wrappers (Be sure to get egg roll wrappers and not won ton wrappers! The egg roll wrappers are much bigger. They can be found in the produce section with the tofu and usually close to all the greens against the wall.)
In a large bowl, combine everything but the egg roll wrappers. Mix everything well to get it all nice and blended together.
Lay an egg roll wrapper on a clean surface with a point toward you. Place 1/4 cup of the filling right in the middle of the wrapper.
Roll up the the wrapper until a small part of the remaining point is still showing. Then dip your finger in water and lightly brush it onto the free corner. You can also use beaten egg for this but water works just fine. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Place the egg rolls on a greased cookie sheet. Then lightly spray the tops of the egg rolls with cooking spray. Bake for 15 minutes at 425 degrees or until lightly brown. Turn the egg rolls halfway through baking. Serve warm with salsa or ranch dressing. (My husband likes them with ranch and I like the salsa.)