Monday, February 27, 2012

Baked Southwestern Egg Rolls

When I find myself lunching at certain chain restaurants in the suburbs, one of my favorite things to order are deep-fried southwestern egg rolls. It's a good thing I don't eat at these restaurants often. While this appetizer is high in taste, nutrition is lacking.

Fortunately, there are ways you can make these tasty bites healthier. Feel free to use other veggies in the "stuffing" as one of the best part about recipes like these is how versatile they are and can be adjusted to taste.

Making these lighter means I can splurge on dessert ;)

Baked Southwestern Egg Rolls

12 egg roll wrappers
1 can reduced sodium black beans, drained and rinsed
1 cup corn
1 small can diced green chiles
6 oz fresh spinach, rinsed, cleaned and chopped
1/4 cup onion, finely chopped

Seasoning: Taco seasoning, cumin, garlic powder, salt and pepper (I didn't measure any of these - just added to taste)

Preheat oven to 425 degrees and line a baking sheet with aluminum foil. Add black beans, corn, chiles, spinach, onion and seasonings to a large microwave safe bowl and heat for 90 seconds. Stir well to combine all ingredients.

Divide bean and corn mixture between the 12 egg roll wrappers and roll up. Place on the prepared baking sheet, seam down.

Bake for 10 minutes or until egg rolls are turning golden brown around the edges.

I served the egg rolls with a dipping sauce that I made by combining ranch dressing, salsa, taco seasoning and a dash of cayenne pepper. If you want to reduce fat further, stick with just salsa for dipping.

Have you ever done a recipe makeover? If so, how did it turn out?

- ST


  1. I've never had southwestern egg rolls at a restaurant, but these were fabulous. I love making over spinach artichoke dip commonly found at restaurants. Those things are calorie bombs!

  2. Yum, I love spinach artichoke dip! Your version is really delicious, too!