Baked Southwestern Egg Rolls

About a month ago I was looking for a snack food to take to a party.  A party where we all gathered to watch a football game that was most definitely not super (for a Colts fan, anyway).  While the game itself was quite a disappointment, these egg rolls were anything but.  This version is vegetarian with black beans, corn, spinach, and cheese.  I’m sure they would be wonderful with some cooked chicken mixed in  as well, but I like them as they are.  They were gobbled up in almost no time, and I probably should have made a double batch.  I absolutely love them, especially when paired with my beloved salsa.  I’m sure we’ll be having them frequently – you know, to help drown our sorrows until next football season.

Baked Southwestern Egg Rolls
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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
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

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 ¼ 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.

Source: adapted from Ezra Pound Cake

64 Responses

  1. Those look awesome!! It’s like Christmas opening this blog every day. *drool*

  2. Love southwestern flavors. Have to try these one day. I’m a cilantro nut though, so Ill prob add a handful of that as well. They look great Annie!

  3. Great job taking an egg roll wrapper and using Southwestern fillings!

  4. I love Southwestern Egg Rolls! I usually see them fried so it’s great that these are baked. I’m sure anything dipped in that salsa would be heavenly 🙂

  5. Sounds heavenly!! A must try!!

  6. Looks yummy and I’m glad they are baked. I agree with Laura on the cilantro. Thanks for sharing!

  7. Can’t wait to try these — being a vegetarian myself!

  8. These look so good I would make them and eat them right now at 9 o’clock in the morning if I could!

  9. These egg rolls sound and look fantastic! I love that they’re baked instead of fried.

  10. These sound delicious, and I love that they are not fried! I’ll have to try them. And I think I’ll add the cilantro to my salsa, and maybe not to the eggrolls themselves.
    I’ve become a regular reader of your blog! Really impressive! I put you on my blogroll at

  11. I also love that these are baked and not friend. I cannot wait to try this recipe! Thanks so much for sharing!

  12. I’ve only had those Southwestern eggrolls that Chili’s serves once, but they were surprisingly delicious. These look right along the same lines!

  13. These look great! I love the SWestern egg rolls at Chilis, so I’m glad you made these and posted the recipe. Thanks!

  14. Need a photo tutorial of the wrapping process, please!!! 🙂

  15. Oh, I love eggrolls and yours look so delicious! It’s great that they are baked and not fired! Thanks for the recipe!

  16. Sounds delicious! I’ve never had an eggroll with these flavors, but I’ll have to try it soon!

  17. Thanks for answering my question of the day– what’s for dinner?!?! These look great!!!!

  18. Well, another MUST going on my “to make” list.

    Where would you find the egg roll wrappers? Asian food aisle? Are they refrigerated or no?

    • Melanie,
      They are usually refrigerated but different stores stock them in different areas. I usually just ask someone.

  19. Could your recipes get any more perfect? I love southwestern style foods. I’m not a huge “fryer” so I love that these are baked. Thank you for another amazing post.

  20. Well I’m the guilty one who made these with chicken and also fried them and they were….DEVINE! I’m a former employee of Chili’s and these are about as close as you can get to Southwestern eggrolls. I even went as far as making a batch of avocado ranch (mashed avocados and ranch dressing, with pico de gallo garnish). I usually go the healthy route, but I was willing to splurge a bit since I’m a little partial to “my eggrolls” 😉 I’ll definitely try them baked next time around though and compare. I also need to make this salsa of yours. Btw, I’m with Debbie. I look forward to reading your blog every day! If only I knew what you were going to make ahead of time and could plan to have all the ingredients available 🙂

  21. yes please! I would love to have these for breakfast tomorrow morning! LOL I already ate dinner and now must have these.

  22. I thought I was the only one crazy enough to bake egg rolls? LOL These look YUMMY! I love southwestern egg rolls, such a great idea. I’ll have to try them sometime. 🙂


  23. I’ve had a similar recipe saved for ages and have never gotten around to making these, though I’m not sure why. They look delicious! I like the use of the egg roll wrappers (I think my recipe uses tortillas). Yum.

  24. These look so yummy! Do you know if you can freeze these either before or after cooking? Thanks

    • Jenny, I don’t know, I haven’t tried it. I think it could effect the texture of the egg roll wrapper, but I’m really not sure.

  25. Another superb entry and like those that have mentioned earlier, I enjoying logging on each day to see what you have put on your blog for us!!! Love it x

  26. I just made these……actually made the filling ( added cilantro) and made up 6 of them now…….will make the rest tomorrow for watching the Oscars! They are delicious……….just wonderful. Thanks, Annie. Now, in my clicking through blogs, I found one where the blogger was making a bundt cake every Sunday night…….now I can’t find it. Anyone help????? Thanks!

  27. Hi Annie, this is my 1st time to your blog, you have a lovely blog and recipes, will visit you more often..

  28. These sound great and I plan on making them soon. Thanks for the vegan recipe. (please have more!) I think I will try freezing them and see how they are reheated.

  29. You have a lovely and inspiring site here Annie. Thank you so much. I’m wondering if you have older pages archived? I couldn’t find a way to go back any farther than your main page. Thanks again.

    • Hi Ruthanne,
      I’ve tried this on several computers and I have no problem going back through the blog page after page (at the bottom of the main page, click on previous page). I’ve also had other readers comment that they have sat and read through the whole blog like a book, page after page, so I’m not sure why you are unable to go back past the main page. Sorry!

  30. These look great. Love that they aren’t fried. Thanks!

  31. Mmm, I love southwestern eggrolls. I especially love that they’re baked so that I can eat them guilt-free!

  32. I made these for a baby shower I hosted yesterday and they were a hit! Thanks for the great recipe.

  33. Well, I fixed these today as a snack during a basketball game. Go Kentucky Wildcats!! They were amazing!!! So easy to assemble, and full of flavor!! Just great!! Thanks for the recipe!

  34. Ok these were a HUGE hit! I made them for about 8 friends this weekend and there were no leftovers! I had never used eggroll wrappers before and it was super easy.

  35. Your recipe looks great. I need to bring something to a party on Sunday. Did you cook the eggrolls at home and then reheat at your Superbowl party or did you prepare them and then cook them at the party? Thank you.

  36. Delicious! Thanks Annie – I also made these for Oscar night and they turned out perfect. Especially with your homemade salsa which is going to be my new “go-to” salsa. And they were even good and crispy still the next day when I reheated a couple for lunch. Love your recipes, thanks!

  37. Love these – I make a slight variation for those looking to add some additional protein with some chicken – marinating the chicken in Lime juice, cilantro, honey, chopped garlic & cumin. Baking and then shredding the meat and adding to filling. I also bake my eggrolls – love them. I have also substituted cabbage for the spinach when I made them for a friend who hates spinach.


  38. Wow! I made these last night for my husband’s birthday and we loved them! I was surprised at how simple they were. This will definitely become a regular at our house!

  39. first off i adore you and your family. I started dealing with serious major medical problems and had to move home from my first semester of college. The child life specialist at the hospital showed me your site and i fell in love! So you help me keep my parents and i’s sanity. WE have made many of your recipes and have not met one that was not a major keeper if not a new weekly staple. Anyway we made these egg rolls today and they were to die for and very versitile. After our first batch we even stirred in your brown rich with black beans we had left over from your enchiladas which have now been talked about for 4 days 🙂 These just like you were amazing! We served ours with an avocado ranch and a spicy chilie ranch.But your salsa looked devine. Thank you soooo much and keep up the phenomonal work.

  40. Annie, this recipe was awesome! I was reading it when my husband got home and he begged me to make it right away (I’ll have to blame you on that!) but it was so worth it!! Delicious flavors and it makes such a wonderful healthy snack! Definitely a keeper!

  41. DUDE. I just made these tonight. I’m STILL talking about them. So freaking good. Thanks again, Annie!

  42. Can’t wait to make these. They look easy and yummy.

  43. So good! Made them twice in one week at my husband’s request!! Re-heats well for an on-the-go meal. We used chipolte ranch as a dipping sauce and sliced avocado is a must!

  44. Man Annie, you never dissapoint! Made these tonight for our friends we had over and they were a hit, especially with your homemade salsa! They make good lefty’s too!

  45. PS…just wondering where you got your bowl the salsa is in? I like it!

  46. Thank you Annie! These egg rolls ROCK! Per my hubs request we have had them twice this week for dinner.
    I can’t wait to try your salsa recipe.

  47. These look so good! I have one question though…when you say rotate half way through baking, do you mean flip the actual egg rolls or just rotate the pan in the oven? Thanks!

  48. I made these today with just a few substitutions. I used Monterrey Jack cheese and diced jalapenos instead of the Mexican blend cheese and the canned green chiles – also, I left out the cayenne pepper because I forgot to grab it at the store and was too excited about making them to go back. They turned out great!
    My one problem now is reheating them. I froze half of them unbaked, and baked the other half and froze what I didn’t eat. I don’t have a microwave or a toaster oven, so all of my reheating has to be done in a skillet or in the oven. Any suggestions?

  49. Kelli, I have reheated them in the oven. That’s really the only way to go or they’ll be soggy. I usually bake all of them, cool completely and then freeze. I have not frozen any unbaked, but I’m sure they will be fine.

    I bet you can heat them from the frozen state the same way as if they were unfrozen!
    I am making these again for a girls cabin weekend coming soon!

  50. I made these twice in the last two weeks, and I absolutely loved them! I highly recommend trying this recipe!

  51. This recipe sounds great! But I had a question or two. I want to take these to a picnic, do you think it would be an issue if I baked them off 3-4 hours before we actually eat them? I was worried they may get dry or stiff because they were baked, not fried? Thank you for all your help!

    • I’m not sure, you’ll just have to try it and see. I’ve only baked immediately before serving.

  52. We had these last night, and they were very good (and very easy to make). I think I will add some chicken to ours next time and probably make into ‘taquitos’ instead of eggrolls.
    Thanks for the recipe!

  53. PS I froze some of these that we weren’t going to eat the night I made them. I gave them to a friend to try, and she said they turned out great after being frozen!

  54. I cannot wait to make these! They look delicious!

  55. These are so delicious! They’re super good fried too =)

  56. Made these tonight and loved them. Thank you! 🙂

  57. Hey just a quick question. How many servings does this recipe make? Thanks!

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