Baked Southwestern Egg Rolls

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!

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Baked Southwestern Egg Rolls

Recipe from Annie's Eats

Servings: 24 egg rolls

Ingredients

• 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

Instructions

• 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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Alli

Alli is the food blogger and photographer behind Cupcake Diaries. Nestled in Northern Utah with her four young boys, hubby, and a full pantry, she loves baking all kinds of treats as well as quick and easy meals for her family. What started out as sharing a few recipes with family members here and there soon turned into a full-functioning recipe blog with readers from all around the world! Alli is a full-time mom who enjoys music, holidays, and spending time with her family.

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