Southwest Egg Rolls

One of the most popular appetizers I make!
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: appetizer, black beans, egg rolls, eggrolls, southwest


  • 2 cups frozen corn, thawed
  • 1 15 oz can black beans, rinsed
  • 1 9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
  • 3 cups shredded Mexican Cheese
  • 1 7oz can diced green chiles, drained
  • 4 green onions, finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 package egg roll or wonton wrappers


  • Preheat oven to 425F.
  • Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
  • In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.
  • Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
  • Lightly spray the tops of the egg rolls with cooking spray and bake for 15-20 minutes, flipping them at least once during baking.


Pair with Southwest Ranch Dip! 

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