Baked Southwestern Egg Rolls

Baked Southwestern Egg Rolls

You guys know me by now. I have told you time and time again that I love snack-type foods and I love anything southwestern/Mexican. So what happens when you combine the two?

Pure bliss. That’s what.

Baked Southwestern Egg Rolls

I guess the inspiration behind these are those Southwestern Egg Rolls from Chili’s. It’s been years since I have been in a Chili’s. I stopped going after realizing that even their salads were over 1,000 calories. But oh man, those egg rolls are so dang good.

Baked Southwestern Egg Rolls

This was my first time making egg rolls. I had this idea that making egg rolls was difficult. But you know what? It’s not. And now I want to make like 100 different types of egg rolls. Perhaps it is because I chose to bake them instead of frying, but these are pretty easy to put together and they are perfect to serve for a party or just a snack at home. They also freeze well if you need to do that. This recipe is vegetarian, but you could also toss in some shredded chicken if you wanted.

Baked Southwestern Egg Rolls

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Baked Southwestern Egg Rolls

Yield: 12 eggrolls

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

  • 1 cup corn (fresh or frozen)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 California avocado, diced
  • 3/4 cup shredded cheddar cheese
  • 2 tbs. freshly chopped cilantro
  • 1 green onion, chopped
  • 1/2 cup finely diced tomato (can also use chunky salsa if desired)
  • 1/4 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 lime, juiced
  • 12 egg roll wrappers
  • cooking spray
  • sour cream, Greek yogurt, ranch dressing, guacamole, or avocado lime dressing

Directions:

  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine all of the ingredients though the egg roll wrappers.
  3. Line a large baking sheet with parchment paper or a baking mat.
  4. Take one of the egg roll wrappers and lay flat with one corner facing you, scoop about 2 tbs. of the mixture into the center of the wrapper. Roll the corner that is facing you over the mixture and lightly tuck the corner under. Then take the two sides that are facing outwards and fold over the first fold. Then roll the egg roll until the last corner is wrapped around the rest of the egg roll. As you roll, use your fingers to keep the mixture tight in the center. Finally, place some water on your finger and brush it on the tip of the wrapper, and then press down to seal. Place the egg roll seam side down on the baking sheet. Repeat with the remaining egg rolls.
  5. Spray the tops of the egg rolls with cooking spray and bake for about 10-15 minutes until the tops start to turn golden brown. Gently flip over and bake for another 5 minutes. Remove and let cool for 5-10 minutes before serving.

Serving Size: 1 egg roll; Calories per serving: 125; Fat per serving: 4.2

Baked Southwestern Egg Rolls

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28 comments

  1. These are my favourite spring rolls! LOVE THEM.. THanks for sharing. I am having a small cookout session coming up next week and can’t wait to make these. ♥ Jo

  2. You only validate my need to eat snacks instead of dinner with this post. Great recipe!

  3. I love how crispy your egg roll wrappers came out from baking. I baked some once and they did not come out this beautifully. This is a pretty healthy egg roll from the filling to the baking. Lovely! :)

    PS.. going to give baking egg rolls another shot now. :)

  4. Very creative,I love egg rolls,this recipe is amazing and sound very tasty and healthy too :)

  5. I love it! I’m telling you we have the same taste in food! I love the southwestern, chipotle style foods! I could eat them every day!!! Awesome recipe!

  6. I used to work at Chili’s and I can say this right now: you did it WELL girl. I freaking love these things and still crave them all the time ;)

    • Thanks, Sally! Coming from a former Chili’s employee, that is a great compliment! I haven’t been there in so long and I didn’t even really remember what was in them, lol! Just gave it a good guess!

  7. Yum, I love making baked egg rolls. I’ve never tried a southwestern filling before though – these sound delicious!

  8. These look soooo flakey just like the fried ones! Oh my gosh, I’m totally in love. Pinning and making ASAP!

  9. My boyfriend has been BEGGING me to make these and your recipe looks like one I would love to try! Thanks for the inspiration! :)

  10. Oh MY GOD!! What a delicious looking snack. The pastry looks so crisp and lush! YUMMY!

  11. Small but perfect snacks :D

    Cheers
    CCU

  12. This is the perfect breakfast! Totally my style.

  13. Oh boy, these look scrumptious! Nom!

  14. Oh, I have to make these! And a salad with more than a 1000 calories? How.. on.. earth!?

  15. Yum! I could go for these right now for breakfast :)

  16. What a cool idea to wrap up Southwester/Mexican flavor in egg rolls! I totally believe that these are quite addicting and they will be party favorites!

  17. Pingback: Cinco de Mayo Skinny Recipe Roundup » Eat. Drink. Love.

  18. Pingback: Baked Thai Chicken Egg Rolls - Eat. Drink. Love.

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