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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Baked Southwestern Egg Rolls Cooking View


About a month ago I was looking for a snack food to take to a party.  A party where we all gathered to watch a football game that was most definitely not super (for a Colts fan, anyway).  While the game itself was quite a disappointment, these egg rolls were anything but.  This version is vegetarian with black beans, corn, spinach, and cheese.  I’m sure they would be wonderful with some cooked chicken mixed in  as well, but I like them as they are.  They were gobbled up in almost no time, and I probably should have made a double batch.  I absolutely love them, especially when paired with my beloved salsa.  I’m sure we’ll be having them frequently – you know, to help drown our sorrows until next football season.

Baked Southwestern Egg Rolls
Yield: about 2 dozen egg rolls

Ingredients

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)

Cooking View

Directions

  • In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. 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. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

  • Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Source

  • Debbie

    Those look awesome!! It’s like Christmas opening this blog every day. *drool*

  • http://tideandthyme.com Laura

    Love southwestern flavors. Have to try these one day. I’m a cilantro nut though, so Ill prob add a handful of that as well. They look great Annie!

  • http://detroiteats.wordpress.com Ed Schenk

    Great job taking an egg roll wrapper and using Southwestern fillings!

  • http://bakeitafterall.blogspot.com Meghan

    I love Southwestern Egg Rolls! I usually see them fried so it’s great that these are baked. I’m sure anything dipped in that salsa would be heavenly :)

  • Julie D

    Sounds heavenly!! A must try!!

  • Gale

    Looks yummy and I’m glad they are baked. I agree with Laura on the cilantro. Thanks for sharing!

  • HB

    Can’t wait to try these — being a vegetarian myself!

  • http://jeniandthekiddos.wordpress.com jeni28

    These look so good I would make them and eat them right now at 9 o’clock in the morning if I could!

  • http://www.healthyfoodforliving.com Lauren

    These egg rolls sound and look fantastic! I love that they’re baked instead of fried.

  • http://healthyabundance.wordpress.com Janet

    These sound delicious, and I love that they are not fried! I’ll have to try them. And I think I’ll add the cilantro to my salsa, and maybe not to the eggrolls themselves.
    I’ve become a regular reader of your blog! Really impressive! I put you on my blogroll at HealthyAbundance.wordpress.com.

  • sandy

    I also love that these are baked and not friend. I cannot wait to try this recipe! Thanks so much for sharing!

  • http://crumblycookie.wordpress.com bridget

    I’ve only had those Southwestern eggrolls that Chili’s serves once, but they were surprisingly delicious. These look right along the same lines!

  • http://www.mangiodasola.com Memoria

    These look great! I love the SWestern egg rolls at Chilis, so I’m glad you made these and posted the recipe. Thanks!

  • Kate

    Need a photo tutorial of the wrapping process, please!!! :-)

  • http://www.pamsmidwestkitchenkorner.com/ Pam

    Oh, I love eggrolls and yours look so delicious! It’s great that they are baked and not fired! Thanks for the recipe!

  • Erin

    Sounds delicious! I’ve never had an eggroll with these flavors, but I’ll have to try it soon!

  • http://www.secondsforsatisfaction.blogspot.com Connie

    Thanks for answering my question of the day– what’s for dinner?!?! These look great!!!!

  • http://adorkable-me.blogspot.com/ Melanie

    Well, another MUST going on my “to make” list.

    Where would you find the egg roll wrappers? Asian food aisle? Are they refrigerated or no?

  • http://lifeofmineblogged.blogspot.com Amnah

    Could your recipes get any more perfect? I love southwestern style foods. I’m not a huge “fryer” so I love that these are baked. Thank you for another amazing post.

  • Annie

    Melanie,
    They are usually refrigerated but different stores stock them in different areas. I usually just ask someone.

  • Lacey

    Well I’m the guilty one who made these with chicken and also fried them and they were….DEVINE! I’m a former employee of Chili’s and these are about as close as you can get to Southwestern eggrolls. I even went as far as making a batch of avocado ranch (mashed avocados and ranch dressing, with pico de gallo garnish). I usually go the healthy route, but I was willing to splurge a bit since I’m a little partial to “my eggrolls” ;-) I’ll definitely try them baked next time around though and compare. I also need to make this salsa of yours. Btw, I’m with Debbie. I look forward to reading your blog every day! If only I knew what you were going to make ahead of time and could plan to have all the ingredients available :-)

  • http://vanillakitchen.blogspot.com dawn

    yes please! I would love to have these for breakfast tomorrow morning! LOL I already ate dinner and now must have these.

  • http://www.j3nn.net Jenn

    I thought I was the only one crazy enough to bake egg rolls? LOL These look YUMMY! I love southwestern egg rolls, such a great idea. I’ll have to try them sometime. :)

    Jenn

  • http://ellysaysopa.com elly

    I’ve had a similar recipe saved for ages and have never gotten around to making these, though I’m not sure why. They look delicious! I like the use of the egg roll wrappers (I think my recipe uses tortillas). Yum.

  • Jenny

    These look so yummy! Do you know if you can freeze these either before or after cooking? Thanks

  • Annie

    Jenny, I don’t know, I haven’t tried it. I think it could effect the texture of the egg roll wrapper, but I’m really not sure.

  • http://donthaveone Darcy

    Another superb entry and like those that have mentioned earlier, I enjoying logging on each day to see what you have put on your blog for us!!! Love it x

  • patty

    I just made these……actually made the filling ( added cilantro) and made up 6 of them now…….will make the rest tomorrow for watching the Oscars! They are delicious……….just wonderful. Thanks, Annie. Now, in my clicking through blogs, I found one where the blogger was making a bundt cake every Sunday night…….now I can’t find it. Anyone help????? Thanks!

  • http:nasilemaklover.blogspot.com Nasi Lemak Lover

    Hi Annie, this is my 1st time to your blog, you have a lovely blog and recipes, will visit you more often..

  • Nicole

    These sound great and I plan on making them soon. Thanks for the vegan recipe. (please have more!) I think I will try freezing them and see how they are reheated.

  • Ruthanne (in Seattle)

    You have a lovely and inspiring site here Annie. Thank you so much. I’m wondering if you have older pages archived? I couldn’t find a way to go back any farther than your main page. Thanks again.

  • http://iheartoregano.blogspot.com Laura

    These look great. Love that they aren’t fried. Thanks!

  • http://gagainthekitchen.blogspot.com gaga

    Mmm, I love southwestern eggrolls. I especially love that they’re baked so that I can eat them guilt-free!

  • http://www.forthelove-mb.blogspot.com melissa

    I made these for a baby shower I hosted yesterday and they were a hit! Thanks for the great recipe.

  • Jessica

    Well, I fixed these today as a snack during a basketball game. Go Kentucky Wildcats!! They were amazing!!! So easy to assemble, and full of flavor!! Just great!! Thanks for the recipe!

  • Whitney

    Ok these were a HUGE hit! I made them for about 8 friends this weekend and there were no leftovers! I had never used eggroll wrappers before and it was super easy.

  • Wendy

    Your recipe looks great. I need to bring something to a party on Sunday. Did you cook the eggrolls at home and then reheat at your Superbowl party or did you prepare them and then cook them at the party? Thank you.

  • Annie

    Great question, Wendy. I prepped them before we left and I baked them at the party.

  • Elizabeth

    Delicious! Thanks Annie – I also made these for Oscar night and they turned out perfect. Especially with your homemade salsa which is going to be my new “go-to” salsa. And they were even good and crispy still the next day when I reheated a couple for lunch. Love your recipes, thanks!

  • Carey

    Love these – I make a slight variation for those looking to add some additional protein with some chicken – marinating the chicken in Lime juice, cilantro, honey, chopped garlic & cumin. Baking and then shredding the meat and adding to filling. I also bake my eggrolls – love them. I have also substituted cabbage for the spinach when I made them for a friend who hates spinach.

    Thanks

  • http://ratherbebaking.com Laura

    Wow! I made these last night for my husband’s birthday and we loved them! I was surprised at how simple they were. This will definitely become a regular at our house!

  • Annie

    Hi Ruthanne,
    I’ve tried this on several computers and I have no problem going back through the blog page after page (at the bottom of the main page, click on previous page). I’ve also had other readers comment that they have sat and read through the whole blog like a book, page after page, so I’m not sure why you are unable to go back past the main page. Sorry!

  • Brooke (19)

    first off i adore you and your family. I started dealing with serious major medical problems and had to move home from my first semester of college. The child life specialist at the hospital showed me your site and i fell in love! So you help me keep my parents and i’s sanity. WE have made many of your recipes and have not met one that was not a major keeper if not a new weekly staple. Anyway we made these egg rolls today and they were to die for and very versitile. After our first batch we even stirred in your brown rich with black beans we had left over from your enchiladas which have now been talked about for 4 days :) These just like you were amazing! We served ours with an avocado ranch and a spicy chilie ranch.But your salsa looked devine. Thank you soooo much and keep up the phenomonal work.

  • http://www.chileanflavor.blogspot.com Mohana

    Annie, this recipe was awesome! I was reading it when my husband got home and he begged me to make it right away (I’ll have to blame you on that!) but it was so worth it!! Delicious flavors and it makes such a wonderful healthy snack! Definitely a keeper!

  • Debbie

    DUDE. I just made these tonight. I’m STILL talking about them. So freaking good. Thanks again, Annie!

  • Karin

    Can’t wait to make these. They look easy and yummy.

  • Trisha

    So good! Made them twice in one week at my husband’s request!! Re-heats well for an on-the-go meal. We used chipolte ranch as a dipping sauce and sliced avocado is a must!

  • Heidi

    Man Annie, you never dissapoint! Made these tonight for our friends we had over and they were a hit, especially with your homemade salsa! They make good lefty’s too!

  • Heidi

    PS…just wondering where you got your bowl the salsa is in? I like it!

  • Annie

    Heidi,
    It’s a handmade bowl by an area artist I believe. We got it as a wedding gift. Sorry!

  • http://www.recipesforbaking.com Kathie

    Thank you Annie! These egg rolls ROCK! Per my hubs request we have had them twice this week for dinner.
    I can’t wait to try your salsa recipe.

  • http://www.bombulie.blogspot.com Jennifer

    These look so good! I have one question though…when you say rotate half way through baking, do you mean flip the actual egg rolls or just rotate the pan in the oven? Thanks!

  • Kelli

    I made these today with just a few substitutions. I used Monterrey Jack cheese and diced jalapenos instead of the Mexican blend cheese and the canned green chiles – also, I left out the cayenne pepper because I forgot to grab it at the store and was too excited about making them to go back. They turned out great!
    My one problem now is reheating them. I froze half of them unbaked, and baked the other half and froze what I didn’t eat. I don’t have a microwave or a toaster oven, so all of my reheating has to be done in a skillet or in the oven. Any suggestions?

  • Annie

    Kelli,
    I really don’t know. I haven’t frozen them myself. Good luck.

  • chpdlivr

    Kelli, I have reheated them in the oven. That’s really the only way to go or they’ll be soggy. I usually bake all of them, cool completely and then freeze. I have not frozen any unbaked, but I’m sure they will be fine.

    I bet you can heat them from the frozen state the same way as if they were unfrozen!
    I am making these again for a girls cabin weekend coming soon!

  • Ann

    I made these twice in the last two weeks, and I absolutely loved them! I highly recommend trying this recipe!

  • Sharmin

    This recipe sounds great! But I had a question or two. I want to take these to a picnic, do you think it would be an issue if I baked them off 3-4 hours before we actually eat them? I was worried they may get dry or stiff because they were baked, not fried? Thank you for all your help!

  • Annie

    I’m not sure, you’ll just have to try it and see. I’ve only baked immediately before serving.

  • Susan Smith

    We had these last night, and they were very good (and very easy to make). I think I will add some chicken to ours next time and probably make into ‘taquitos’ instead of eggrolls.
    Thanks for the recipe!

  • Susan Smith

    PS I froze some of these that we weren’t going to eat the night I made them. I gave them to a friend to try, and she said they turned out great after being frozen!

  • Jaime

    I cannot wait to make these! They look delicious!

  • Jenn

    These are so delicious! They’re super good fried too =)

  • http://www.kemalandsheila.com sheila @ Elements

    Thanks so much for the great recipe, Annie! My honey and I made these last night for dinner and they turned out great! We enjoyed some leftovers a few minutes ago for our lunch too. :) They re-heated very well and were just as tasty! :) Thanks again! :) sheila

  • Heather in DC

    These are the best appetizers ever. I made them last summer for the first time and they’ve been requested at just about everybody in our neighborhood’s subsequent parties. To include next Sunday’s superbowl party. Even non-vegetarians won’t miss the meat. And they make a great lunch the next day…IF they last that long. ;-)

  • Melissa

    Made this tonight for dinner with my roommate after discovering your website this morning — they were fantastic and now we can’t stop dreaming up other combinations for rolls. Made some cheese cream ones to go along with these and ate them with spicy-sweet chili sauce. Awesome recipe, thanks!

  • Kimiko

    I just finished making a test batch of these (I wanted to taste them first before making these for a Superbowl party on Sunday), and these are SO GOOD! I can’t stop eating them…currently eating my 6th one as I type this. Lol Thank you, your recipes never fail!

  • Nick

    Great recipe! Just made them for a party and it was very easy. I added some jalapenos and cilantro for my personal taste. Then ranch salad dressing mixed with wasabe and lime for a dipping sauce gives it a little extra. Thanks so much!

  • ashlee

    yes .. you can freeze them :D I loved them so much from our superbowl party I made another batch and froze them in ziploc bags. I just heated the oven to 400 and then cooked them for 12 minutes.. i serve mine with sour cream as well :)

  • Sue E

    Made these tonight – they are absolutely fabulous! I can’t stop eating them – can’t wait to make them again next time i need a party appetizer! Thanks for the recipe – love your blog!

  • http://barbarabakes.com/ Barbara Bakes

    We had these for dinner tonight. So quick, easy and delicious! We’ll be making these again.

  • http://emandam.com Amanda

    I made a double batch of these for my engagement party and they moved like hotcackes – and what leftovers there were actually froze & reheated beautifully, so they’ve been continuing to delight me in the past few weeks.

    My slightly edited version of the recipe is at the website linked in my name.

    Thanks for sharing this recipe!! They’re absolutely delicious and such a fun idea.

  • Bridget

    When you say turn halfway, do you mean flip each individual egg roll or rotate the pan? I am about to go flip because the timer is going off :)

  • Annie

    Rotate the pan. Enjoy!

  • Marta

    Hello, I am confused of what is an egg roll wrapper. I have never done egg rolls just apring rolls. I don’t know if a spring roll skin(this is what I have in my kitchen at this moment)is the same as egg roll wrapper.

  • Annie

    It’s not the same thing as a spring roll wrapper, it is different. Try Googling to see what they are. They are more commonly carried at supermarkets than spring roll wrappers.

  • http://fittingbackin.blogspot.com fittingbackin

    I have leftover cabbage and a pound of turkey defrosted – here goes! Thanks for a great recipe!

  • Ashley B.

    These look amazing, and I have been waiting to use this recipe since Thanksgiving! I was wondering if you think they would turn out alright with lettuce instead of spinach? Can’t wait to give these a try at a party on Friday!!

  • Annie

    I don’t really think lettuce would work well in these. The spinach is drained of excess liquid but lettuce is full of water so it would make them soggy. I’d stick with spinach. Enjoy!

  • http://CreatingSweetSmiles.com Stacy

    These look so good, I’m saving these to try one of these days, thanks Annie

  • Sarah

    Did you bake them initially and then freeze them, or just make them and froze them before baking?

  • ashlee

    I just made them and froze.. and they were delish! I am actually going to make more this week. My stash was gone and they were the perfect quick snack :D

  • Crystal

    These are fantastic! My family is trying to eat healthier, with less meat. These fit the bill! They were SO fast, easy to assemble, and baked up so nicely! We served with salsa like you suggested. I am going to make a bunch and freeze them for quick meals. We don’t do frozen prepared meals anymore, because they are just full of junk and don’t taste as good as homemade food, so this is a perfect substitute! Thanks so much!

  • http://jskoll.blogspot.com Sandy

    Would it mess with the egg roll exterior to keep these warm in a crockpot?

  • Annie

    I don’t know, the only way to find out is to try it and see!

  • Sapphire

    I just made these tonight for dinner and they were the bomb!!! These are way better than Chili’s southwest eggrolls! Thank you for this recipe. I know I will be making these again real soon! My family gave this recipe two thumbs up :).

  • http://rachelleville.blogspot.com Rachelle

    I found your recipe through Pinterest, and I made the egg rolls last night for dinner. My husband and I both loved them! Thanks for sharing!

  • Susannah Burt

    Do you have nutritional info on these?

  • Annie

    Please see the FAQ page. Thanks!

  • Jimena

    Hi Annie,

    Do you think it would be okay to make them the night before, refrigerate and bake the next day?

  • Annie

    I think the wrappers would get soggy but the only way to know is try it and see. Enjoy!

  • Jobina

    I found these on Pinterest and made them last night. My family gobbled them up including my 19 month old, 7 year old and 9 year old :) We dipped them in homemade salsa and greek yogurt, super yummy! Thank you!

  • Kristen

    I added chicken and a side of spainsh made a meal out of these… so YUMMY!

  • http://www.boatingaccessoriesstore.com lisa

    omg! i love the ones at longhorn steak house and was wondering how to make these. Thanks.

  • http://moderndaydonnareed.blogspot.com stephanie anderson

    This. Is. Amazing. I just finished baking them off now – and I CANNOT wait to eat them. I had a hard time not snacking on the filling as I was filling the egg roll wrappers! Is it possible for me to share this recipe on my blog (with links and props and “I’m not worthy” to you of course!). I share recipes that I find on the internet, and this one is truly a winner. Let me know!

  • Jessica

    Hey there. Going to make these for a bridal shower. I was wondering if you think they’d come out okay if I prepared them ahead of time, then baked right at shower time. (would they get too soggy?) Thanks!

  • Annie

    I’m not sure. I feel like they might get soggy. I think a few people may have had success with freezing them though, so that might be an option. Good luck and enjoy!

  • http://www.facebook.com/profile.php?id=30312659 Kaycee Newell

    I la la love this recipe…but not for it’s intended purpose (as the equally delish southwest egg rolls). My simple discovery came when I went to the store to pick up the egg roll wrappers and they were out of stock. So, I picked up a pack of pre-made tortilla (dough) rounds and instead created southwest burritos. The great thing is that the filling mixture and the tortilla dough freeze pretty well for a few days (possibly weeks…but mine doesn’t make it that long). I portion out how much filling I want in each burrito and freeze the filling in a way that allows me to easily break off just the amount of filling I want (there a number of ways to engineer this).

    To eat: Throw a frozen tortilla in a small pan with a little oil, and put the frozen filling in the middle. As soon as the tortilla starts to soften (less than 1 min) wrap it around the mixture. I put the heat on medium and cover it until the first side browns and then flip it…wait…then eat with salsa or guacamole (or both). ;)

    Thanks Annie…you saved me from lunch boredom.

  • Anonymous

    I’m doing a week of Pinterest recipes and yours was one of the ones I found. You can check out my blog to see how I did with them http://www.disabledmama.tumblr.com I loved the easiness of this recipe! Great one!

  • Kgillam

    I work at Williams Sonoma and every year we have inventory/party count. Everyone who wants to, brings in snacks….This is going to be what I bring! Thank you so much!

  • Ciampi_francesca

    Wonderful recipe! Perfect appetizer to my families “southwestern” themed christmas dinner. (yes, we live on the east coast) Anyway, very pleased with how they turned out. I skipped on the spinach because i forgot to thaw it in time so i added a little bit of red and green pepper. I served these with a chipotle horseradish ready made sauce from a grocery store. Super pleased! The only thing i’d have to say for advice for somewhat new cooks, that really try to pack as much filling as possible inside the egg roll wraps. I had a lot of filling left and not enough egg roll wrappers.

    Thank you for sharing!

  • Lilmia065

    you have to par-bake or fry them to prevent the wrappers from getting sticky then thaw and bake or fry to serve

  • AWolf

    Sounds fabulous. Totally trying these soon. And don’t worry, I’m a Rams fan….there’s always next season. :)

  • Tish

    I make the recipe and bake them, let them cool then “flash” freeze them. When ready to serve, warm in oven. They are delicious and I don’t notice a difference in taste compared to freshly made ones:)

  • Kennedy19

    I am SO not a cook but I made these tonight and they were a hit! I had extra filling too but plan to mix with some quinoa for meals this week.

  • Nina

    Made these for my Christmas party, my husband made a personal request tonight! They are in the oven now :) Soooo good!!

  • Brattysimm

    I made these last night and they were out of this world delicious! WOW! Thanks so much for sharing this recipe! Planning on making them again for our Super Bowl Party this year! : )

  • Michaela Keilty

    Annie, what kind of egg roll paper did you use? I am wondering if Rice egg roll paper will work?

    Thanks,
    Michaela

  • Anonymous

    I’m not exactly sure what type they are (or didn’t know there were multiple type). They are just labeled egg roll wrappers at my grocery store. If I’m thinking of the same thing, I thought the rice paper wraps were more for spring rolls?

  • JT

    These were delicious and fun to make! I substituted chopped cilantro for the spinach because I love it.
    Be sure to taste the mix before adding salt; even though I rinsed the peppers well, they added a lot of salty flavor and with the 1 tsp. salt in the recipe it was a bit too much. I’ll be making these again soon. Thanks so much!

  • Amy

    I just made these, had to sample them before making them for our wine club tonight, tasty!

  • http://www.facebook.com/Lady.Lovington Inge H. Schön-Valdez

    Thank you for this! I’ll definitely try them out! Sorrows or no sorrows…lol

  • Peteysm

    I love eggrolls and hate the frying part! Plus they are just loaded with oil and very soggy when left over. I will be making this recipe! Can’t wait!

  • Núbia

    very good!!!!

  • Laura

    Good but a little bland. I even added some hot sauce to the recipe. We dipped them in both salsa and sour cream. They were better. I think I would add avocado dip also. :)

  • supermama166

    Really enjoyed this! Coupled with a good, home-made salsa this is a great appetizer. Thank you for the great recipe!

  • http://profiles.google.com/clkohan Cheryl Kohan

    These look just beautiful! I’ll bet they taste just as beautiful. I love egg rolls but have never thought of making them Southwest style! Nice…

  • Shopper6553

    making these tonight for the superbowl! with ranch to dip in instead of salsa!

  • Gina

    I made these last night for the Super Bowl and everyone loved them. Like one other reviewer, I substituted cilantro for the spinach because we are not big spinach fans. Will definitely be making again!

  • Kirsten

    I made these last night for a party and they were gone in no time! Next time I will probably flip each individual egg roll halfway through baking so the bottom gets a little crispier. Will definitely make again. Thanks Annie!!

  • http://113tidbits.com/ tony greene

    Nice substitution. Will be on the lookout for the burrito solution if my grocery doesn’t have the wrappers.

  • Pamgold49

    I have made these for years. Add meat and cheese and they are Taco Rollups

  • Tish

    I have never made eggrolls~~I made this for a GNI “fiesta” and the were a hit!!! 21 gone in lest than 10 minutes! thanks for sharing the recipe! :)

  • yvonne

    These were a hit!!! I added shredded chicken to mine. Thanks for the recipe :)

  • an

    These are soooooo good. My local store doesn’t have eggroll wrappers so we substituted with raw tortillas. We weren’t sure how the tortillas would come out baked so we deep fried them instead – so delicious. Will definitely be making these again!! Thanks!

  • CCam

    I made these this weekend and they were a hit! I couldn’t find eggroll wrappers either, so I tried phyllo dough, which was a disaster, ha, so I just used flour tortillas and made them into little veggie tacquitos, then sliced them in half. They were gone in 10 minutes! Everyone loved them- thanks for the recipe!!

  • http://www.greetingcarduniverse.com/b|Bright Brightbrightlight

    i think i would use fresh spinach chopped finely and cooked in hot water until the spinach wilts down a bit, just a minute or so.

  • Amanda

    At my grocery store (Kroger) they keep egg and spring roll wrappers in the fresh vegetable area- on the sides where the cilantro, peppers, etc. are. Kind of a weird spot that you could check in!

  • FerretKisses

    I made these last night and the salsa… so effing good! will be making these again… by the way its my new favorite salsa!

  • linda

    great looking recipe. must keep

  • Meg

    These are so good! Made them exactly as the recipe said. Thanks!

  • Dana

    I made these with some left over rotisserie chicken I had. Kids ate them up!

  • Dana7681

    Baked tortillas are wonderful. They end up with a crunch but with not fat from frying. I actually put tortillas in a large muffin pan to shape like bowls and then bake at 350 for about 10 min. They get crisp and make great taco bowls. =)

  • Linda Tayrien

    are these freezeable? think i’ll make ‘em for mexican night.

  • annieseats

    Please see the FAQ page. Thanks!

  • chickyispicky

    Found this recipe on pinterest. They were awesome! Last night I made the filling for these and rolled them in the egg roll wrappers. I stacked them overnight in a ziplock container and stuck them in the fridge. Today I transported them to work where they sat all day in the fridge, then they sat in the car for 45 minutes while I drove to my Bible study group where I would be cooking them. I didn’t have any problems at all with them getting soggy or sticking together or anything.

    I did end up frying them though. I baked one last night in a test run, and I really didn’t like the texture of the wrapper when it was baked. It was too difficult to bite into and chew. Obviously, they aren’t as healthy fried, but for this particular group of people, I decided it was the better way to go. Everyone raved about them. :) The filling was delicious! I will absolutely be making these again. I’d like to try to figure out a way to have them be baked but with a better texture. Any suggestions?

  • Skatysparks

    I too was directed to the refridgerated area in the produce section at Kroger, and wouldn’t you know…eggroll and wonton (to make mini’s) were there!

  • Kristina

    Delicious filling. We really enjoyed these, but next time I will fry and not bake and serve with a side of queso (healthy I know). Would definitely make again!

  • Julie

    Love these eggrolls!!! I have frozen them and they bake up just fine!!!

  • Yrsqrtr

    Made these last night for dinner with a salad on the side. Excellent! This was the first time I’ve attempted Egg Rolls. Great recipe to do it with. I did add 1/2 Jalapeno to the filling for a little extra spice. I will definitely make these again. Thanks for the recipe.

  • Angel

    THESE WERE DELICIOUS!!!!! I am vegan, so I used spring roll wrappers and I substituted the cheese with Daiya Pepperjack cheese. My new favorite recipe! I will be making this one OFTEN!!! THANKS SO MUCH!!!!

  • Lauren

    I made these last night for a BBQ, and they were a hit. Thank you for sharing the recipe!

  • Brodgers3

    Hi! These look great, just wondering what brand of eggroll wraps do you use? I can only find lachoy brand and they seem much thicker than yours. I want mine thinner. Thanks!

  • annieseats

    Oh, I wish I could remember the name. My store only carries one type – maybe Nasoya? I’m not sure.

  • Mbwwally

    LOVE LOVE LOVE these!!! I always make egg rolls for big parties and I wanted to try something else and these were a hit! Thank you very much for sharing!

  • guest

    I made these vegan style- using spring roll wrappers and daiya cheese (pepperjack) and it was DELICIOUS!!!!! ***DEFINITELY*** making this again- soon!!!!! Thanks so much for the recipe!!! New fave!!!!

  • Florencebenton

    I love this recipe, however I’ll have to go easy on the spices. yummy sounding thought

  • Michelle Jensen

    These are delicious. I added rotisserie chicken to make it really easy. I also froze the leftovers. It took less than a minute to microwave for lunch!

  • curlyloxxx

    How long did you bake them and at what temp? Thanks!

  • Heather Boyd

    One of the VERY few few recipes I have found that my entire family of six loves. As well as everyone at work. Thank you!

  • dad2imem

    My Kroger has them in the refrigerator section of the organic area.

  • http://www.facebook.com/francheskafreeman Francheska Freeman Henderson

    I can’t wait to try these! Black beans and spinach are good sources of magnesium.

  • Rae

    I’d like to bring these to a birthday party but won’t have time to put them togather after work. Would it work if I made them the morning of and refridgerated them until I got home from work? (About 6 hours.)

  • annieseats

    The filling is easily made in advance, but I don’t recommend wrapping until you plan to cook or bake them.

  • presleygrl

    Do you know the calorie intake and serving size?

  • annieseats

    Please see the FAQ page. Thanks.

  • Kayla

    Well, I (finally) made these tonight and it was a pin-strosity =( I tried to seal the egg rolls with water and used WAY too much- which resulted in egg rolls that pulled apart as I made them in a pan. So I served it in a bowl, everything mixed up. The ones I baked in the oven were a lot better, but tasted like a burrito in texture. (still pulled a part some)

    The good news? My husband STILL liked it and said he would eat the dish again, even if it turned out the same way! He has NEVER liked a dish I found on a blog/online/etc and he was ready to ban me from using my Pinterest board ideas. Not anymore! =D

  • http://www.facebook.com/BethCJackson Beth Rappaport

    these were amazing. I will be adding chicken to them , and maybe avocado in them too!

  • http://www.facebook.com/BethCJackson Beth Rappaport

    Do you think you could bring them to work, just maybe heat in the morning and microwave later? has anyone tried this? would it be too soggy during the day?

  • http://www.facebook.com/BethCJackson Beth Rappaport

    heck yea freezeable and you can also leave them in your fridge for a few days

  • annieseats

    I eat them as leftovers and they are great.

  • guest

    Me too! They keep well in the freezer and then I can have them whenever I want!!!

  • Angel

    I love these so much, I see I reviewed them TWICE accidentally!!!

  • http://www.chocolateandchillies.blogspot.ca/ Asiya @ Chocolate and Chillies

    Made these today with some minor changes. We loved them! Mine didn’t brown as nicely as yours. We had them with your Avocado Cream Sauce from the black bean patties..Thx for sharing!

  • Susan Linke

    They turned it very good! I used parchment paper on the cookie sheet instead of cooking spray and it worked wonderfully. They didn’t stick and I didn’t have an extra pan to clean afterwards. Instead of salsa, I served them with an avocado ranch dipping sauce which worked very well with them.

  • http://twitter.com/simone_price Simone Price

    I made these last night and as another person said, it was a Pinstrosity :( I think the “egg roll wrappers” we used were too large (tortilla size) and as a result, our rolls were too large and took forever to cook.

    Does anyone have a specific brand of wrappers that they like, that I could find in safeway, whole foods or mollie stone’s? I can’t wait to try this recipe again! Maybe I could make mini-rolls with wonton wrappers?

  • annieseats

    Aw, that’s too bad. Those do sound like huge wrappers! The brand I buy is Nasoya.

  • http://www.facebook.com/tara.k.stevens Tara Kristin Stevens

    These are unbelievably amazing!!! And I too used spring roll/rice wrappers. Thank you, thank you, thank you!!! :)

  • http://www.facebook.com/liz.cramer.14 Liz Cramer

    Did you bake them before freezing or after?

  • erica

    These were a huge hit with my family and the leftovers froze and reheated beautifully! Thanks so much!

  • http://www.facebook.com/profile.php?id=1141638257 Lisa Steffy Purple

    in my oven as I type; can’t wait to try them! Didn’t have spinach so I omitted it, added chicken & cream cheese.

  • http://www.facebook.com/profile.php?id=1141638257 Lisa Steffy Purple

    very good & filling!!! Served w/a side of Spanish Rice w/some black beans mixed in; sour cream, cheese & salsa.

  • Paige Carter

    I used won ton wrappers. Worked perfectly.

  • http://foodtothemax.wordpress.com/ Christa

    Greetings! I made these awhile back and featured them on my food blog at http://foodtothemax.wordpress.com/2013/05/08/baked-southwestern-egg-rolls/ — Although I made a mistake or two, they turned out really well for my partner who enjoyed them tons! Thanks for the recipe. :D

  • Kristin

    I love this recipe– has been a big hit with the husband every time I’ve made it! For those of you that are wondering, according to my calculations, each egg roll (out of 24) is 133 calories. My wrappers come in packs of 20, so each egg roll is 160 calories. Hope this helps!

  • Kelley

    Can you substitute jalapenos (fresh or from a jar) for the chiles?

  • Kelley

    Also, I have wonton wrappers, not egg roll wrappers – can I make these bite sized and just reduce the cooking time?

  • annieseats

    Sure, that would be fine. Enjoy!

  • annieseats

    That should be fine, but I don’t think I would change the baking time much if at all. Just keep an eye on them.

  • Mrs. Kelly

    Ok, who can I sue?? I can’t stop eating these! haha. But seriously, they are too darn yummy! I did a few things differently, as always. I used fire roasted corn, as well as FR chili peppers, then I heated it all up in a skillet with a splash of olive oil, adding some drained salsa and green onions at the end. Then once it cooled a bit, I put a scoop on the wrapper and sprinkled cheese on top, before rolling up. I also seasoned (in the pan) with a few add ons, smoked paprika and chipotle chile pepper. Then (hanging my head in shame) I dip them in sour cream as I’m eating them. OMGoodness!

  • MiBi

    Wonderful! These were a huge hit as a heavy appetizer/ h’ors douvres at a party, served with salsa and guac. Made and baked ahead a day and reheated in 300 oven for 10 min. covered. I’m not a fan of corn unless it’s fresh, so I substitiuted slightly spicey Mexican Rice (http://thepioneerwoman.com/cooking/2009/11/good-ol-basic-mexican-rice/) and added it as a separate layer 2:1 filling to rice.

  • Dawn Gale

    I use phyllo dough for mine it cuts calories but adds crunch. They are AWESOME!!!