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Southwest Egg Rolls

 Southwest Egg Rolls
Moderately crispy with a rich and creamy filling, these semi-spicy appetizers taste like they’ve been fried. —Danielle Booth, minneapolis, Minnesota
30 ServingsPrep: 45 min. Bake: 10 min.


  • 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


  • 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.
  • 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

2 of 2

Southwest Egg Rolls (continued)

Directions (continued)

  • remaining point. Moisten top corner with water; press to seal.
  • Repeat with remaining wrappers and filling.
  • 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.
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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.