Southwest Egg Rolls

Today we concocted a super easy and tasty Southwest Egg Roll recipe. We had a lot of fun mixing the ingredients, eating them as we went along, and wrapping the egg rolls up into perfect little packages for consumption. I wasn’t sure how the spices would go over with my kiddos so I complemented the dish with cooling cucumbers and tomatoes and it was a hit! With this healthy meatless meal you can have dinner on the table in less than 30 minutes…… I like the sound of that ūüôā

photo 5

Southwest Egg Rolls

This recipe makes about 5 egg rolls so please double the batch if need be.


  • 1/2 cup organic refried black beans (ours had a little kick from some jalape√Īo peppers – if you are using plain refried beans I would try adding¬†a dash of¬†chili powder and ~1 Tbsp of diced chiles, drained or to taste)
  • 1/2 cup frozen organic spinach, thawed and squeezed dry
  • 1/2 cup frozen organic corn, thawed
  • 1/2 – 3/4 cup shredded cheese of choice (we used cheddar¬†– I always recommend that you shred your cheese yourself. Not only does it taste and melt better, but then you don’t have any of the extra¬†anti-caking additives)
  • 1/4 tsp cumin (or more to taste……I just wanted to make these kid friendly. I love cumin so I would have easily added more)
  • a pinch of black pepper
  • 5 egg roll wrappers


  • Preheat oven to 400¬†degrees F.
  • Combine all of the ingredients (except for the egg roll wrappers) in a large bowl and stir until thoroughly mixed.
  • Place an egg roll wrapper on a plate (in a diamond fashion) and put about 1/4 cup of the mixture into the middle of the egg roll
  • Get a small bowl of water and wet your pointer finger to trace a line of water on all the¬†borders¬†of the wrapper.
  • Fold the tip closest to you over the filling so it’s snug. Then fold the left and the right corners into the center.

photo 4  photo 1

  • Rolls up the wrap and place it on a greased baking sheet (I used a little avocado oil and then also brushed a tiny bit of the oil on the tops of the egg rolls with a silicone basting¬†brush).
  • Continue this process with the other wraps until the bean¬†mixture is gone.
  • Bake for about 12-15 minutes (turning halfway through)¬†or until lightly brown.
  • Serve warm with a¬†dip of sour cream and salsa or homemade ranch dressing.
  • Stand up and do the happy dance because these are super yummylicious and they¬†were so fun and easy to make!

I’m thinking that chopped¬†bell peppers would have been another great addition to these egg rolls. Mmmmmm…….we’ll definitely be making these again!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s