Baked Southwestern Egg Rolls..Perfect for Meatless Mondays

I love this recipe for summer.  It’s light, quick, healthy and doesn’t weigh you down.  I came upon this recipe several years ago and we eat it several times a year.  The hubby isn’t a big fan because there is ‘”no meat”  but the girls and I LOVE these!

First of all the colors are amazing!  I’m a very visual person, so if it looks good and is colorful, I’ll try it!

Baked Southwestern Egg Rolls
Baked Southwestern Egg Rolls

E loves to help mommy in the kitchen!


Egg Rolls are simple and kinda fun to make.

Baked Southwest Egg Rolls

The finished product!  I still had my Blender Salsa in the fridge and I added some sour cream!

Baked Southwest Egg Rolls
Baked Southwest Egg Rolls


  • 15 oz Can of Corn, drained
  • 15 oz Black Beans, rinsed and drained
  • 10 oz Package of frozen, chopped Spinach, thawed and squeezed dry
  • 2 C Shredded Mexican Cheese Blend
  • 4 oz can diced Chiles, drained
  • 4 Green Onions (I skipped this)
  • 1 t Ground Cumin (I use more..I love cumin)
  • 1 T Chili Powder
  • 1 t salt ( I typically use more)
  • 1 t Pepper (Again, I typically use more)
  • 1 Package of refrigerated Egg Roll Wrappers


  1. Combine all ingredients except egg roll wrappers in large bowl.  Taste and add more spices to your liking.
  2. Lay an egg roll wrapper on your work surface with one corner facing you and place a spoonful of filling in the center.  Fold the tip closest to you over the filling, roll a bit, fold tips pointing outward into the cemter and continue rolling into a egg roll shape. Dip a finger in water and seal the roll.  Finish rolling and press seal closed.  Repeat with the remaining wrappers and filling.
  3. Preheat over to 425.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls seam-side down and spray the tops of the egg rolls with cooking spray.  Bake for about 15 minutes, turning halfway through.
  4. Serve warm with salsa and sour cream.


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