Southwestern Egg Rolls
Ingredients
The filling
-
2
cups
frozen corn, thawed
-
1
can (15 oz)
black beans, drained and rinsed
-
2
cups
reduced fat shredded Mexican cheese blend
-
1
package (10 oz)
frozen chopped spinach, thawed and squeezed dry
-
4
pieces
scallions, chopped
-
1
can (4 oz)
green chiles, drained
-
1
teaspoon
ground cumin
-
½
teaspoon
chili powder
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
¼
teaspoon
cayenne pepper
The wrappers
-
24
pieces
egg roll wrappers
Instructions
- Preheat the oven to 425°F and prepare two baking sheets with cooking spray.
- In a large bowl, mix all filling ingredients together until well combined.
- On a flat surface, place an egg roll wrapper in a diamond shape and add ¼ cup of the filling mixture in the center.
- Fold the bottom corner over the filling and roll it up, tucking in the sides as you go.
- Wet the top corner with water to seal the egg roll and place it on the baking sheet.
- Repeat the process with the remaining wrappers and filling.
- Mist the tops of the egg rolls with cooking spray and bake for 14-15 minutes, flipping halfway through, until golden brown.
- Serve with salsa for dipping.
Nutrition Facts (estimated)
Servings
24 egg rolls
Calories
108
Total fat
2g
Total carbohydrates
18g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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