Spinach & Black Bean Egg Rolls Recipe
Spinach & Black Bean Egg Rolls Recipe photo by Taste of Home
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Spinach & Black Bean Egg Rolls Recipe

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Black beans and spinach provide lots of healthy nutrients in these delicious baked egg rolls. Rolling them up is a cinch, too! Try one, you'll see! Melanie Scott - Amarillo, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:20 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 20 servings


  • 2 cups frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1 can (4 ounces) chopped green chilies, drained
  • 4 green onions, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 20 egg roll wrappers
  • Cooking spray
  • Salsa and reduced-fat ranch salad dressing, optional

Nutritional Facts

1 each: 147 calories, 2g fat (1g saturated fat), 7mg cholesterol, 298mg sodium, 26g carbohydrate (1g sugars, 2g fiber), 7g protein Diabetic Exchanges: 1 starch, 1 lean meat.


  1. In a large bowl, combine the first nine ingredients. Place 1/4 cup mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
  2. Place seam side down on baking sheets coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm with salsa and dressing if desired. Refrigerate leftovers.
    Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.
    Yield: 20 egg rolls.
Originally published as Spinach & Black Bean Egg Rolls in Healthy Cooking April/May 2009, p35

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Hope10910 220240
Reviewed Feb. 11, 2015


revjoannrom828 179560
Reviewed May. 5, 2011

"These egg rolls were out of this world. I love the fact they are baked, because I can't eat fried egg rolls. The corn & black beans were wonderful combined with all the spiced. You won't be disappointed when making these."

Pinstripes 104678
Reviewed Sep. 23, 2010

"Have made these twice now. Last time we doubled the recipe and froze them. I love that they are baked (not fried) but still crispy and full of veggies. They're a hit every time!"

Michell408 143596
Reviewed Apr. 1, 2010

"Very tasty. My package of egg rolls came with 15 and I used about 1/3 cup filling for each. I think next time I will brush with olive oil or butter to get a more crunchy egg roll wrap. They were a little dry."

bvdwall 166881
Reviewed Mar. 7, 2009

"This is a great recipe and very easy. We all loved it...thanks to Melanie for sharing!"

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