Restaurant style egg rolls you can make at home! These egg rolls are baked so they have a lot less calories.
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!
Just look at those innards. I’m drooling!
These 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
- 1 package egg roll wrappers
- 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 as much as you can
- 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
- Preheat oven to 425°.
- In a large bowl, combine everything but egg roll wrappers; mix well.
- 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.
- Take the point closest to you and fold it over filling.
- Then fold in side points.
- Roll up wrapper until a small part of remaining point is still showing.
- Finally, dip your finger in egg and lightly brush it onto the free corner. Press against egg roll to seal. Repeat with the remaining wrappers and filling.
- Lightly spray tops of egg rolls with cooking spray. Bake for 12-15 minutes, or until lightly golden. Serve with salsa or ranch dressing.
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