Southwestern Egg Rolls

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!
Shopping List
  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!
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  • Aubs July 6, 2012 at 2:14 am!! I LOVE chilis southwestern eggrolls but I'm working on losing baby weight so I'm staying away from eating out…..this is great!! Can't wait to try these!! Just recently found your blog and I'm loving looking through your recipes when I get a few free minutes here and there!

  • Lisa Rimke August 21, 2012 at 1:57 am

    In the oven! Looks healthy and delicious! So many ways to mix and match these!

  • Ann October 6, 2013 at 5:36 pm

    Made these for the second time in one week. Delicious! The blend of spices makes you swear there is meat in there (my husband thought there was). We like ours a bit crisper, so we cooked them for an extra 5 minutes. I just love your recipes and often get instant credibility if I say it's a "Mix-and-Match-Mama" recipe.

  • hillary January 16, 2014 at 12:10 am

    Made these for dinner tonight. Oh. My. Goodness. BETTER than Chili's!! And perfect one-handed meal for nursing sessions!! Thank you Shay!

  • Sara January 21, 2014 at 10:01 pm

    I made these last night along with some homemade guacamole…oh my gosh, so delicious! My husband thinks I'm an awesome chef 🙂 Thanks!

  • Anonymous June 5, 2014 at 1:10 am

    This looks so yummy! I will be making them for my vegetarian in-laws for a birthday dinner….yum! Question…how many rolls does this make? About how much filling goes into each wrapper? Thank you for the help!! Love your recipes!!

  • Mix and Match Mama June 5, 2014 at 9:38 am

    About two tablespoons or so. Lay all of your wrappers out first and then divide it evenly between them all. Enjoy!

  • Rebecca December 21, 2014 at 11:30 pm

    I made these tonight! So good! Thank you for the recipe!