Baked Southwestern Egg Rolls Recipe

Name: Baked Southwestern Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red pepper, diced; 2 garlic cloves; 1 tablespoon oil; 2 cups frozen corn, THAWED; 1 (15 ounce) can black beans, RINSED AND DRAINED; 1 -2 cup shredded cooked chicken (optional); 1 (10 ounce) package frozen chopped spinach, THAWED AND SQUEEZED DRIED; 1 ½ cups shredded Mexican blend cheese; 1 (4 ounce) canchopped green chilies, DRAINED; 1 (10 ounce) canrotel diced tomatoes and green chilies, well-drained; 4 green onions, CHOPPED; ¼ cup chopped cilantro; 1 teaspoon ground cumin; ½ teaspoon chili powder; ½ teaspoon taco seasoning; ¼ teaspoon dried chipotle powder; 1 teaspoon salt; ½ teaspoon pepper; 21 egg roll wraps; egg beaten for sealing egg roll (CAN SUBSTITUTE WATER)

Servings: persons

1 red pepper, diced
2 garlic cloves
1 tablespoon oil
2 cups frozen corn, THAWED
1 (15 ounce) can black beans, RINSED AND DRAINED
1 -2 cup shredded cooked chicken (optional)
1 (10 ounce) package frozen chopped spinach, THAWED AND SQUEEZED DRIED
1 ½ cups shredded Mexican blend cheese
1 (4 ounce) canchopped green chilies, DRAINED
1 (10 ounce) canrotel diced tomatoes and green chilies, well-drained
4 green onions, CHOPPED
¼ cup chopped cilantro
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon taco seasoning
¼ teaspoon dried chipotle powder
1 teaspoon salt
½ teaspoon pepper
21 egg roll wraps
egg beaten for sealing egg roll (CAN SUBSTITUTE WATER)

1
Saute the red pepper and garlic in the oil until softened and fragrant.
2
IN A LARGE BOWL, COMBINE EVERYTHING BUT THE EGG ROLL WRAPPERS.
3
PLACE ~1/4 CUP MIXTURE IN THE CENTER OF ONE EGG ROLL WRAPPER.
4
FOLD BOTTOM CORNER OVER FILLING.
5
FOLD SIDES TOWARD CENTER OVER FILLING AND CONTINUE TO ROLL TIGHTLY TO SEAL (SEE DIRECTIONS ON EGG ROLL WRAPPER).
6
USING YOUR FINGER, MOISTEN REMAINING CORNER WITH EGG.
7
REPEAT.
8
PLACE SEAM-SIDE DOWN ON A BAKING SHEET COATED WITH COOKING SPRAY.
9
BRUSH TOPS OF EGG ROLLS LIGHTLY WITH OLIVE OIL.
10
BAKE AT 425 DEGREES F FOR 10-15 MINUTES UNTIL LIGHTLY BROWN.
11
TURN THEM HALFWAY THROUGH BAKING.
12
SERVE WARM WITH SALSA, GUACAMOLE AND/OR SOUR CREAM.

1273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 red pepper, diced, 2 garlic cloves, 1 tablespoon oil, 2 cups frozen corn, THAWED, and more.

Yes, Baked Southwestern Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Southwestern Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions