Southwest Eggroll Recipe

These egg rolls are delicious and not as heavy as the ones you might order at a restaurant. I do not like a lot of spice, so this recipe is very mild. Feel free to add more spice to the recipe!



  • 2 tablespoons minced green onion
  • 1 cup frozen corn
  • 1 can black beans, drained and rinsed
  • 1/4 cup frozen chopped spinach, thawed and drained
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • pinch of cayenne pepper
  • 1 cup shredded Monterey Jack cheese
  • egg roll wrappers


  1. Preheat oven to 400 degrees.  Mix all ingredients (except egg roll wrappers).
  2. Fill egg rolls. Start with a corner facing you, and add about 1/4 cup of filling to the center of the wrapper. Fold the corner facing you over the filling, tuck in the sides, and finish rolling. Use a dab of water to help the folds stick together. Place the rolls on a baking sheet. Bake for about 20 minutes until they are golden brown, flipping them halfway through.
  3. Serve them with different dipping sauces – chipotle sauce, salsa, ranch, and sour cream.


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