Lately, I have been slacking on preparing a meatless meal a week. When menu planning recently, I made sure that there was at least vegetarian meal and these happen to be on my radar. These egg rolls have received rave reviews on many of my favorite blogs so I knew that I had to make them for myself. Typically, they are served as an appetizer or party dish, but I decided to make them a main course. We had several egg rolls each and we had a salad to go with it, all of that ended up being the perfect amount.
These egg rolls are already jam packed with southwestern flavor, but I bet the addition of some shredded chicken coated in spices would work nicely in these as well. I decided to serve them with an avocado ranch that I have made before in the past. It was a nice cool down to the spice from the seasonings. When you look at the ingredient list, feel free to omit or add in your favorites, these are very friendly to adapt. We loved that they were baked so we didn’t need to make a mess with frying and of course we loved the healthier option of the baking. This may just be a regular on our meatless meal rotation!
Southwestern Egg Rolls
- 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)
- Avocado Ranch
Preheat the oven to 425 degrees, spray a large baking sheet lightly with cooking spray.
In a large bowl, combine everything but the egg roll wrappers. Stir well to combine the flavors. 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. I find this photo tutorial helpful in rolling egg rolls. Place the finished eggs roll seam side down on the baking sheet. Repeat with the remaining wrappers and filling until they are all done. Spray the tops of the egg rolls with cooking spray. Bake for about 7-8 minutes, turn each egg roll over onto the other side and bake for an additional 7-8 minutes. They should be light brown in color, serve with avocado ranch and salsa.