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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 146.7
  • Total Fat: 1.3 g
  • Cholesterol: 4.9 mg
  • Sodium: 269.5 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.7 g

View full nutritional breakdown of Baked Southwestern Eggrolls calories by ingredient
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Baked Southwestern Eggrolls

Submitted by: SUZHOLLE

Introduction

Yummy and easy to make vegetarian southwest eggrolls from Annies-eats.com Yummy and easy to make vegetarian southwest eggrolls from Annies-eats.com
Number of Servings: 24

Ingredients

    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 shredded Mexican cheese blend
    1 (4 oz.) can diced green chiles, drained
    4 green onions, chopped
    1 tsp. ground cumin
    tsp. chili powder
    1 tsp. salt
    tsp. pepper
    tsp. cayenne pepper
    1 package egg roll wrappers (about 24 total)

Directions

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 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.

Serving Size:1 eggroll

Number of Servings: 24

Recipe submitted by SparkPeople user SUZHOLLE.






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