Take-out Tuesday, Baked Vegetable Eggrolls

I’ve had an interesting couple of days…I had an allergic reaction to an antibiotic that I was taking…my forearms broke out in blisters, my hands got painfully swollen and everything ITCHED…the only relief I could get was plunging my hands in ice water or swimming laps…


I’ve been swimming a LOT of laps…


Since, not a lot of anything else has been going on except scratching, and zombie-like walking around due to swilling Benedryl,  I am going to re- share one of my first posts with you because it just might be something you want to try for a light summer meal


Doesn’t that look mouth watering? And guess what, they are BAKED, not fried.


Add some cheese too if you like~any flavor works, in fact I used Pimento Cheese,

I am such a rebel  🙂


Here’s what you need: Black beans, corn, green onions, spinach or any vegetables you want to use.  I love the flavor of black beans with corn, so that’s what I choose.  I added a little green onion and green chilies for a little flavor and kick, and some fresh spinach for extra nutritional value.  Don’t forget to season with salt and pepper


Load those puppies up!  You can also add shredded pork or chicken~


Wet the edges by dipping your fingertip in a bowl of water and apply water to the edges and roll up


Ready for the oven!


Spray the eggrolls with cooking oil spray. or brush lightly with oil,  and bake


Some of the cheese did ooze out a bit, but that just makes them extra ooey, gooey, crispy edged good!


If you’d like a dipping sauce, try some guacamole.  You can find an easy guacamole here


Baked Vegetable Eggrolls

Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, Asian, Tex-Mex
Servings 6


  • 1 ear fresh corn*
  • 1/2-15 oz can black beans rinsed and drained
  • 1/2 bag fresh spinach*
  • 1/2 cup shredded Mexican cheese or any cheese you have around
  • 2 oz diced green chiles drained or more if you like it spicy
  • 2 green onions finely chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 6 egg roll wrappers


  • Preheat oven to 425F. Line a baking sheet with aluminum foil and spray lightly with cooking spray.
  • In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Spoon a good amount of filling onto the wrapper, on the diagonal, slightly below center. Fold sides in and fold bottom over filling and roll tightly.
  • Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
  • Lightly spray the tops of the egg rolls with cooking spray and bake for 15-20 minutes, flipping them at least once during baking.
  • Makes 6 large egg rolls. You can also use won ton wrappers to make smaller ones for appetizers.


short cut tips:
throw the whole unshucked corn cob in microwave and cook on high 4 min. Remove and cut base end off with a knife about 1 inch above base. Hold corn by silks at the top and gently shake and corn should slide out of the husk, silk and all!
Put the spinach in a bowl and microwave 1 min on high or until just wilted down.
Keyword baked eggrolls, corn and black bean eggrolls, eggrolls, Mexican eggrolls, vegeatable eggrolls



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Savvy Southern Style

The Style Sisters

Adorned from Above

Four Seasons Blog Hop

Miz Helen’s Country Cottage

Love Bakes Good Cakes

Foodie Friday

Will Cook for Smiles

16 Responses to “Take-out Tuesday, Baked Vegetable Eggrolls”
  1. Mary says:

    These look delicious and so easy Jenna, I’m glad you shared them for a second helping since I missed them the first time aournd! Love your combo of ingredients and the fact that you used pimento cheese. I’m also happy to know the tip on microwaving the corn in the husk and shaking out the kernels! So sorry to hear about your allergic reaction! Benadryl is some good stuff but does make it hard to do much besides snooze. Hope you’re on the mend and swimming laps only for fun 🙂

  2. Happier Than A Pig In Mud says:

    Sorry to hear about the allergic reaction-they aren’t fun at all! Your southwestern take on egg rolls sounds very good-take care:@)

  3. fairhopesupplyco says:

    These look so good, and I hope you feel better soon.

  4. Liz Mackie says:

    Thank you for the nice recipe.

  5. my mouth just watered..mmmm … thanks for the recipe.. and i hope you feel better real soon

  6. These look so delcious, Jenna! I never would have thought to add beans to vegetable rolls, but what an awesome protein perk 🙂

  7. Hope you are on the mend. So sorry to hear about your reaction.
    Your egg rolls sound delish.

  8. Kelly says:

    Yum, sound delicious! I have never used egg roll wrappers but have used wonton wrappers for a taco appetizer that I love! Thanks for stopping by my blog.

  9. Kathleen says:

    Feel better soon! I was given a prednisone pack for bronchitis and allergies a few weeks ago, and I had a reaction too. I am still coughing!

  10. Eeek I hope you are feeling better! :O getting a reaction from medicine is a horror. On a lighter note, these veggie rolls look very good! 🙂

    Stopping by from Foodie Friends Friday. Have a great weekend.


  11. Shawna says:

    I just booked marked your recipe. I make desert ones but these look so good. Thank you for sharing it on our Four Seasons Blog Hop

  12. Evelyn @ My Turn for us says:

    Oh YUM!! Pinned and sharing on Facebook later today!!

    Hugs from Freedom Fridays

  13. Miz Helen says:

    These Eggrolls are just fantastic! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
    Miz Helen

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