Baked Southwestern Egg Rolls
An appetizer fit for any party, these vegetarian egg rolls are filled with a flavorful blend of black beans, corn, spinach, and cheese. Simply combine the ingredients, wrap them in egg roll wrappers, and bake until golden brown. Serve warm with salsa for a delicious and satisfying snack.
An appetizer fit for any party, these vegetarian egg rolls are filled with a flavorful blend of black beans, corn, spinach, and cheese. Simply combine the ingredients, wrap them in egg roll wrappers, and bake until golden brown. Serve warm with salsa for a delicious and satisfying snack.
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 cups frozen corn thawed
- 1 (15 oz.) can black beans rinsed and drained
- 1 (10 oz.) package frozen chopped spinach thawed and squeezed dry
- 2 cups mexican cheese blend shredded
- 1 (4 oz.) can green chili drained, chopped
- 4 ounces green onions chopped
- 1 package egg roll wrappers (about 24 total)
- Carbohydrate 2.89403989642547 g
- Cholesterol 9.8875 mg
- Fat 3.24610047665261 g
- Fiber 0.390707947849011 g
- Protein 2.79724610555115 g
- Saturated Fat 2.00414947242858 g
- Serving Size 1 1 Recipe (26g)
- Sodium 60.0101309792479 mg
- Sugar 2.50333194857646 g
- Trans Fat 0.176211478198774 g
- Calories 50 calories
Step-by-step
- In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.
- Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.
- Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.
- Continue rolling into an egg roll shape until a small part of the remaining point is still free.
- Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.
- Finish rolling and press to seal closed.
- Repeat with the remaining wrappers and filling.
- Preheat the oven to 425° F.
- Lightly oil a baking sheet with cooking spray.
- Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.
- Bake for about 15 minutes, or until lightly brown, turning halfway through baking.
- Serve warm with salsa.
Undercooked filling is the primary error committed when preparing filled pastries of any kind. Moisture management dictates the success of these baked rolls, requiring frozen spinach to be physically squeezed until completely dry before mixing to prevent excess water from destroying the wrapper structure.
Scaling this mixture up or down requires attention to hydration ratios rather than simple linear multiplication. Bean and corn volumes remain stable when doubling batches, but frozen vegetables demand extended thawing periods in a colander rather than rapid microwave thawing to avoid releasing excessive internal steam. Spices such as cumin and cayenne double directly without altering dough integrity, whereas moisture-retaining elements like canned green chilis must be measured carefully to prevent soggy interiors.
Temperature control during baking remains non-negotiable for achieving a shattered exterior without frying. Operating an oven at 425 degrees Fahrenheit ensures the wheat wrappers crisp rapidly before the interior cheese liquefies and breaches the seams. Lightly coating the exterior with cooking spray facilitates browning via fat transfer, mimicking the effect of deep immersion without excess oil absorption. Turning the rolls at the seven-minute mark ensures uniform heat distribution across all sides on standard baking sheets.
