I found this recipe online and immediately grabbed it to try. When my friend, Mel, announced she would need some appetizer assistance for her upcoming Halloween Party, it seemed like the perfect opportunity to put it to the test.
These babies are EASY and AWESOME – two words you want to see when hearing about an appetizer.
The stuffing mixture is simple to whip together! And then all you have to do is roll it up in egg roll wrappers.
What also clued me in that this would be a great recipe, is the “healthy” part of the title. These egg rolls BAKE instead of FRY. They don’t taste “healthy” either – they taste indulgent and delicious. They have a smidge of spice in them from the green chiles and cayenne, too!
They were a huge hit when I made them – although I caution you to make them a tad smaller than I made them. I think they were huge and definitely a double-triple dipper! Hahaha and no one wants a double-dipper at a party.
Also – make sure to oil up your baking pans before placing egg rolls on and baking. I forgot on my first batch and they all stuck and broke open. No worries – we used them as our testers…..and THAT’S when we realized they were out of this world 🙂
I also made these babies for the Superbowl Party this year and they were delicious…..I’ll be sharing more about my other Superbowl dishes soon!
Healthy Southwest Egg Rolls
Ingredients:
- 2 cups frozen corn, thawed
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups reduced fat shredded Mexican cheese blend (I used Weight Watchers brand)
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 4 scallions (green onions), chopped
- 1 (4 oz) can of green chiles, drained
- 1 tsp ground cumin
- ½ tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 24 egg roll wrappers (1 package)
Directions:
1. Preheat the oven to 425. Lightly mist two baking sheets with cooking spray and set aside.
2. In a large bowl, combine all of the ingredients except the egg roll wrappers and stir to thoroughly combine.
3. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the mixture from the bowl on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg roll onto the prepared and OILED baking sheet. Repeat with remaining ingredients.
4. When all of the egg rolls are wrapped and on the baking sheets, lightly mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with salsa for dipping.
A Sliver Of Each 
looks great!
Christopher P. Mullaney, Esquire Mullaney Law Offices 598 Main Street, PO Box 24 Red Hill, PA 18076-0024 (215) 679-7931 fax (215) 679-3345 http://www.mullaneylawoffices.com
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Looks great. I made something similar a while back.
Thanks Dennis…..so simple! Now I wanna shove all kinds of things into these egg roll wrappers!!!! Have to try some buffalo chicken ones next.