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

Southwest Egg Rolls Recipe

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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
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Bake: 10 min.
MAKES: 30 servings


  • 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.


  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

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Feb. 25, 2016

"Delicious! I halved the cream cheese. I only got 21 out of the recipe, though. I think I will deep fry instead of bake because they were not crispy enough, and I will make a double batch for a party appetizer plate."

Reviewed Feb. 11, 2016

"Really delicious. A nice Lenten alternative to fish, too"

Reviewed May. 11, 2015

"Good, very cheesy. Pretty easy to make. I used jalapeno salsa instead of slicing up jalapenos. They turned out a little bit sweeter than I would have liked."

Reviewed Apr. 19, 2015 Edited Apr. 30, 2015

"Wonderful. Left out the corn due to family preferences but added more pepper and beans to make up for the volume. Next time I may consider decreasing the amount of cream chees a bit."

Reviewed Oct. 11, 2014

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

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