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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
  • Total Time
    Prep: 45 min. Bake: 10 min.
  • Makes
    2-1/2 dozen


  • 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 remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
  • Place in a 15x10x1-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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 egg roll: 50 calories, 2g fat (1g saturated fat), 5mg cholesterol, 101mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 starch.

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  • Sandra
    Aug 20, 2017

    Excellent! I substituted spicy breakfast sausage cooked and drained and used power greens and added some turmeric! I also used parchment paper to bake them so they were super crunchy! So yum ??

  • schamberlain
    Jan 23, 2017

    Really good. Baking makes them a little bit chewy i thought but good and i will make again. Next time i will leave some jalapeno seeds in for abit of heat. Served with sweet and sour the went well together

  • pschube
    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.

  • angmclanc
    Feb 11, 2016

    Really delicious. A nice Lenten alternative to fish, too

  • fnstlug
    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.

  • justmbeth
    Apr 19, 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.

  • Melissa4321
    Oct 11, 2014

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

  • syockey
    Nov 15, 2013

    I love these! I have made them many times for family and friends.

  • amberkleiman
    Apr 21, 2013

    I made these last night for my family...they couldn't eat them fast enough!!! Fabulous!