Take-out Tuesday, Southwestern Egg Rolls

These egg rolls are full of vegetables and they’re baked not fried

which makes them a healthy option for a light meal,

side dish or an appetizer


Black beans, corn, green onions, spinach…

you can add green chilies or jalapenos if you want some heat


You can also add cheese if you like,

for a little creaminess and another flavor

Cheddar, Monterey Jack, whatever you want,

even Pimento Cheese

You can also add cooked chicken or pork for a heartier version


Mix the filling ingredients in a bowl

Lay out an egg roll wrapper

and place filling diagonally across the center


Wet the edges by dipping your fingertip in a bowl of water

and apply water to the edges and fold 2 opposite corners

up and over filling


Bring the 3rd corner up to meet the first 2 corners in the middle,

it will look like an envelope


Then roll the wrapper from the bottom into a log enclosing the filling

The wet edges will stick to the wrapper to hold it together


Place rolls on a foil or parchment lined baking sheet


Spray the eggrolls with cooking oil spray.

or brush lightly with olive oil, 

and bake at 425 degrees for 15-20 minutes

You could also cook these in an air fryer, time and temp would vary


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, use guacamole or queso



A different twist on egg rolls
Prep Time 15 minutes
Cook Time 18 minutes
Course Appetizer, Main Course, Side Dish, Snack
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 grated cheese*** optional
  • 1/2 4 oz can 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 servings, 6 large egg rolls. You can also use won ton wrappers to make smaller ones for appetizers.


*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.
***use any kind of cheese you like, or even pimiento cheese
Keyword acorn squash, black beans, egg rolls, southwestern

Enjoy as a main dish, side dish or appetizer!

I will be joining these fabulous parties and blogs:

 Sundays on Silverado/  Love Your Creativity 

What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

Oh My Heartsie Girl / Turn About Tuesday / Our Tiny Nest

Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators

Whimsey Home Wednesday Full Plate Thursday

Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade/ Home Matters

31 Responses to “Take-out Tuesday, Southwestern Egg Rolls”
  1. I like the addition of spinach! I’m focusing on spinach this year, not only more in meals, but growing my own too:@)

  2. You had me at baked, not friend! These look tasty!

  3. They look very tasty!

  4. Shannon@Belle Bleu Interiors says:

    Jenna, these egg rolls look yummy! I especially love the idea of adding pimento cheese to them. Thanks for sharing, and I hope you have a most wonderful day!

  5. I haven’t thought about making egg rolls in a long time! And baking them is a great idea. Once again . . . my kitchen thanks you!

  6. Love that you baked these and used the Southwestern flavors. Great job!

  7. I appreciate baked – great recipe!

  8. Ricki Treleaven says:

    You had me at pimento cheese! This recipe looks fantastic, Jenna. Thanks for posting! Pinning it.

  9. lghiggins says:

    Mmm! They sound good with healthy ingredients and cooking style. I do think they would cook up well in an air fryer, but maybe better without the cheese. On the other hand “better without the cheese” sounds like an oxymoron.

  10. Mary says:

    They sound yummy Jenna and remind me of Southwest Egg Rolls I had at Chili’s years ago! Happy Tuesday ♥

  11. Nancy says:

    You are not going to believe this… I made eggrolls last night! I made traditional ones… but I will definitely give these a try! I make mine in the air fryer. YUM! These look delicious!

  12. Rita C. says:

    Pinned, Jenna! Looks so good!

  13. Kitty says:

    I could definitely have this for a main dish, Jenna. They look delicious!

  14. helenfern says:

    I love the vegetable choices in these – Thanks for sharing at the What’s for Dinner party – have a wonderful week!

  15. Tammy says:

    Ahh I love this twist on egg rolls! They sound absolutely delicious! Perfect for game day weekends 😀

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