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Baked Southwestern Egg Rolls

Southwestern Egg Rolls - The Culinary Compass

These Baked Southwestern Egg Rolls have been a staple in my house for years. My mom always requests them anytime we have a party in our neighborhood or host an event at our house. They’re aren’t terribly hard to put together, but it requires some work to wrap all of the egg rolls. Once you get the hang of it, there’s no looking back.

I always take them and put one of the short side corners facing towards you so it is sitting diagonally. Take about 2 tablespoons of the filling and put them about two inches away from that corner in the shooting the gap between either side. Pull the corner that is next to you and fold it over the filling and pull tight. Start rolling and pull either end up towards the center. Continue rolling until the last corner. Have a glass of water ready and dip your fingers in it and wipe the inside of the last corner so it’ll stick to the rest of the egg roll.

Ta-da! You’ve done it! Now celebrate by eating allllll of the egg rolls.

Check out this link for the rest of the appetizers I made for the Super Bowl.

Baked Southwestern Egg Rolls

Baked Southwestern Egg Rolls

Yield: 24 egg rolls
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
A southwestern take on egg rolls that make an easy appetizer.

Ingredients

  • 1 15 oz can corn
  • 1 15 oz can black beans, rinsed and drained
  • 5 oz frozen chopped spinach, thawed and drained
  • 2 cups shredded Mexican cheese
  • 1 4 oz diced green chillies
  • 2 jalapeños, seeded and diced
  • 1/2 red bell pepper, diced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 package of egg roll wrappers

Instructions

  1. Preheat oven to 425F.
  2. In a bowl, combine all ingredients besides the egg rolls wrappers.
  3. Put one of the short side corners facing towards you so it is sitting diagonally. Take about 3-4 tablespoons of the filling and put them about two inches away from that corner in the shooting the gap between either side. Pull the corner that is next to you and fold it over the filling and pull tight. Start rolling and pull either end up towards the center. Continue rolling until the last corner. Have a glass of water ready and dip your fingers in it and wipe the inside of the last corner so it'll stick to the rest of the egg roll.
  4. Repeat with the rest of the wrappers.
  5. Lightly spray cookie sheet with cooking spray. Place all egg rolls on cookie sheet sealed side down. Bake about 15 minutes until browned and flip to sealed side up about half way through.
  6. Serve warm with salsa and sour cream.

Adapted from Annie’s Eats.

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