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Southwest Egg Rolls Recipe

Southwest Egg Rolls Recipe

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. YIELD: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


  • 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 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. Yield: 2-1/2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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.

Reviews for Southwest Egg Rolls

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Reviewed 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 ??"

Reviewed 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"

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!"

Reviewed Nov. 15, 2013

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

Reviewed Apr. 21, 2013

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

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