This was definitely a late dinner/Instagram night, so these mini southwest egg rolls may not be jumping off the screen and begging you to eat them….but you would be missing out because you absolutely have to make these! These required a little extra prep time to roll each wonton wrapper, but they are worth every minute of prep time. Little egg rolls bursting with Mexican flavors. Serve these up with some guacamole or avocado ranch like they did in the original version of this recipe and you won’t be disappointed.
- 2 cups frozen corn, thawed
- 1 15 oz can black beans, rinsed and drained
- 1 9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
- 2 cups shredded Mexican cheese
- 1 4oz can diced green chiles, drained
- 1/4 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic salt
- salt and pepper
- 1 package of egg roll or wonton wrappers
- olive oil
- Preheat oven to 400-425 degrees.
- Line baking sheet with aluminum foil and spray lightly with cooking spray.
- In a large bowl mix together corn, beans, spinach, cheese, chiles, and seasonings.
- Dip your finger in water and lightly brush your finger along the outside edges of each wrapper as you go to help seal the egg rolls.
- Scoop a small amount of filling onto the wrapper.
- Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling until egg roll is formed.
- Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
- Lightly brush the tops of the egg rolls with olive oil and sprinkle with salt and pepper.
- Bake for 15 minutes, flipping them once during baking.