These Easy Baked Southwest Egg Rolls make a great snack or appetizer. Feed a crowd with these or freeze for easy healthy snacking! Egg roll wrappers stuffed with a healthy mixture of chicken, beans, spinach and peppers. Baked…not fried and 100 calories each!
We are loving our new healthy snacks made with won ton and egg roll wrappers!
First there was our Taco Cups then Mini Quiche in Wonton wrappers and now these gorgeous Baked Southwest Egg Rolls! All these recipes are perfect appetizers for a crowd!
We rolled out 15 in a batch of these, ate a ton and froze the rest! Clocking in at around 100 calories each … I’ll take two!
Step by step instructions to roll up a batch of these delicious and healthy snacks!
Start with these ingredients:
- Egg roll wrappers – these can be found in the refrigerated international section
- 1 cup each red pepper, corn and black beans
- 1/2 cup chopped polano – or jalapeño if you like it hot!
- 3 green onion
- 1 cup chopped spinach
- 1 cup chopped cooked chicken
- 1 cup grated Mexican blend cheese
- add cumin, chili powder, salt and pepper
Can I freeze these rolls?
- These freeze beautifully! Place baked rolls in freezer type bags for up to 3 months. Bake at 350 degrees for about 20 minutes until heated through.
- They can also be microwaved by wrapping in a paper towel and microwaved on high for 45 seconds. Check and reheat 10 seconds at a time if necessary.
How to make these rolls in your Air Fryer:
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Spray all sides of the egg rolls with oil.
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Preheat the air fryer to 400F. In batches, cook 400F for 6 minutes, turning halfway through, or until golden.
How to make Easy Baked Southwest Egg Rolls:
- Combine your filling ingredients in a large bowl.
- Separate your egg roll wrappers about 3 or 4 at a time…I found this to be the most challenging! No dexterity…
Place the rolls on a baking sheet covered with non stick cooking spray.
We used parchment paper but foil or a silicone mat would work well….or just place directly on a baking sheet coated with non stick spray.
Brush with a light coating of olive oil and in the oven they go!
Party appetizers for a crowd!
Lets talk about dipping!
- we used a mixture of salsa and sour cream – yum
- Healthy Dip – one cup salsa to 1/4 cup plain yogurt
- sweet chili sauce – you can find this in the Mexican food ailse
- We love a mixture of plain yogurt and hot sauce – my favorite dip! You can see with this recipe.
- Side of refried beans mixed with cheese always makes a great dip!
We love the flavors of Southwest cooking, some of our favorites are:
One Pot Southwest Chicken and Rice
Southwest Turkey Meatballs with Avocado Dip
To healthy snacks that are big on flavor!
Clink!
Kathi and Rachel
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Baked Southwest Egg Rolls
Ingredients
- 15 egg roll wrappers
For the Filling
- 1 cup cooked chicken chopped
- 1 cup black beans rinsed and drained
- 1 cup corn fresh, frozen (thawed) or canned (drained)
- 1 cup spinach chopped
- 1 poblano pepper seeded and chopped
- 1 cup red pepper chopped
- 3 green onions chopped
- 1 cup grated cheese mexican blend
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
Salsa Sour Cream Dip
- 3 tablespoons sour cream or plain yogurt
- 1/2 cup salsa
Instructions
- Preheat oven to 425 degrees.
- In large bowl combine all filling ingredients. Taste. More salt? More cumin or chili powder? Adjust to your taste.
- Seperate 3 or 4 egg roll wrappers. Add water to small dish. Dip your fingers into the water and moisten the edges of the wrapper.
- Add 1/4 cup of filling mixture from corner to corner of wrapper.
- Fold corners over long end of filling. Fold outer corner over and tuck and roll as you go.
- Place egg roll onto prepared baking sheet. You will get around 15-18 egg rolls.
- Brush with a small amount of olive oil.
- Bake for 25 minutes or until golden and brown Serve with salsa yogurt dip!
Notes
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Spray all sides of the egg rolls with oil.
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Preheat the air fryer to 400F. In batches, cook 400F for 6 minutes, turning halfway through, or until golden.
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