Southwest Egg Rolls Recipe
Southwest Egg Rolls Recipe photo by Taste of Home

Southwest Egg Rolls Recipe

Publisher Photo
Moderately crispy with a rich and creamy filling, these semi-spicy appetizers taste like they’ve been fried. —Danielle Booth, minneapolis, Minnesota
TOTAL TIME: Prep: 45 min. Bake: 10 min.
MAKES:30 servings
TOTAL TIME: Prep: 45 min. Bake: 10 min.
MAKES: 30 servings

Ingredients

  • 1 cup fresh baby spinach, chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped sweet red pepper
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon canola oil
  • 1/3 cup frozen corn, thawed
  • 1/4 cup black beans, rinsed and drained
  • 1/8 teaspoon salt
  • Dash cayenne pepper
  • Dash ground cumin
  • 3/4 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend
  • 4 ounces reduced-fat cream cheese
  • 30 wonton wrappers
  • Cooking spray

Nutritional Facts

1 egg roll equals 50 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 101 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 starch.

Directions

  1. In a large skillet, saute the spinach, onion, red pepper and jalapeno in oil until tender. Stir in the corn, beans and seasonings; heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted.
  2. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
  3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; lightly coat egg rolls with additional cooking spray. Bake at 425° for 8-10 minutes or until golden brown, turning once. Yield: 2-1/2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Egg Rolls in Healthy Cooking October/November 2012, p15

Nutritional Facts

1 egg roll equals 50 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 101 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 starch.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Southwest Egg Rolls

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 11, 2014

"These were great, and Weight Watchers friendly! Will make again for sure!"

MY REVIEW
Reviewed Nov. 15, 2013

"I love these! I have made them many times for family and friends."

MY REVIEW
Reviewed Apr. 21, 2013

"I made these last night for my family...they couldn't eat them fast enough!!! Fabulous!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT