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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: 1-1/2 starch, 1 lean meat.

Reviews for Spinach & Black Bean Egg Rolls

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Hope10910 User ID: 8255131 220240
Reviewed Feb. 11, 2015


revjoannrom828 User ID: 2607533 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 User ID: 3468767 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 User ID: 1234062 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 User ID: 18444 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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