My girlfriend Erika made these one night and it was love at first bite. If you like the Southwestern Egg Rolls at Chili’s, you’ll LOVE these. They taste the exact same but they’re not fried…they’re baked! We had 4 left over one night and my hubby and I actually kind of argued over who got how many for lunch the next day. They are that good. We’ll be making these a lot for football watching parties and such plus they’ll make a great light meal on a hot summer evening. Thanks Erika!
2 cups frozen corn, thawed
1 (15 oz) can black beans, rinsed and drained
1 (9 oz) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese
1 (7oz) can diced green chiles, drained
4 green onions, finely chopped
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper, optional
1 package of egg roll wrappers (they’re found in the produce section next to the pre-made guacamole)
Preheat oven to 425 degrees.
Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet. (Don’t panic if the wrapping part doesn’t make sense to you…on the back of your egg roll wrapper package, there will be a diagram and step by step pictures…super simple!)
Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.
So simple, right?! And how nutritious too! You and your family will flip over these egg rolls!