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.

This recipe pairs well with a sweet red wine.

Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now

Reviews for Southwest Egg Rolls

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
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 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