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Spinach & Black Bean Egg Rolls Recipe

Spinach & Black Bean Egg Rolls Recipe

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. YIELD: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


  • 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.

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.

Reviews for Spinach & Black Bean Egg Rolls

Sort By :
Reviewed Feb. 11, 2015


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."

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!"

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."

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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Wine Pairings

Medium-Bodied White Wine

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