Southwest Baked Egg Rolls

Southwest Baked Egg Rolls gives you all of the flavor and crunch of your casual dining venue's appetizer, but since the egg rolls are baked and not fried, they are lighter on your waistline and your pocket book.  The baked egg rolls are stuffed with iron (spinach) and fiber (black beans).


The dipping sauce is simply some plain non-fat Greek yogurt and salsa.  

Southwest Baked Egg Rolls

Serves 8

1 tablespoon canola oil

1/4 cup chopped green onion

8 cups fresh baby spinach

1 cup frozen corn

1 (15 ounce) can black beans, drained

1 tablespoon fresh lime juice

1/2 teaspoon salt

1 teaspoon ground cumin

6 ounces Monterey Jack cheese, shredded

1 (14 ounce) package egg roll wrappers

Preheat oven to 375 degrees. 

Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.

Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.

Place seam side down on a baking sheet lightly coated with cooking spray.  Spray the tops of the egg rolls with spray.  Bake for 15 minutes.  Flip the egg rolls over and bake an additional 10-15 minutes or until golden brown.  Let cool slightly before serving.