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.
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.
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.
- 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
- Preheat oven to 400 degrees.
- In a large bowl, combine all of the ingredients though the egg roll wrappers.
- Line a large baking sheet with parchment paper or a baking mat.
- 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.
- 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
Amount Per Serving: Calories: 195Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 350mgCarbohydrates: 28gFiber: 4gSugar: 1gProtein: 7g