Egg rolls are known to be notoriously greasy and high in calories…but today I tweaked an egg roll recipe to make it heart healthy, easy and delicious! Often egg rolls are considered an oriental food but these fit into the TexMex cuisine. They are vegetarian but you get a good protein kick with the black beans and cheese. The ingredients go together quickly and how fun to package up these yummies in the egg roll wrappers, kinda like wrapping presents!
Gather your ingredients of black beans, corn, green chilies, frozen spinach, green onions, cilantro, cheese, cumin, chili powder, egg roll wraps, salt and spritzer of oil.
Mix drained and rinsed beans, corn, spinach (thawed and squeezed dry), green chilies and spices.
Add cheese and mix well.
Place 1/4 c. of mixture in the middle of an egg roll wrap. Tuck bottom corner around and under mixture.
Bring in each side and seal corners with a dab of whisked egg. Bring top corner down and around, sealing with some egg wash.
Place on lightly sprayed baking pan. (I used a Silpat liner) Spray lightly over top of egg rolls. Place in 425 oven seam side down. Bake for 15-20 minutes or until lightly browned, turning once in the baking process.
Remove from oven and serve with guacamole and salsa.
You get a nice crunch on the outside shell, but it is not greasy like the typical egg roll.
Healthy Southwestern Style Egg Rolls
2 c. frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 1/2 c. shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 t. ground cumin
½ t. chili powder
1 t. salt
½ t. pepper
1/4 c. chopped fresh cilantro
1 package egg roll wrappers (about 24 total)
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Place ¼ cup of the filling in the center of a egg roll wrapper. Fold the tip closest to you up over the filling, roll, then take the points pointing outward and fold them in toward the center, sealing one of the corners with some egg wash. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in beaten egg and lightly dab 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 15-20 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa and guacamole.
We had these as our main entree, but they would be fantastic as an appetizer or a side dish. A plate of these would make an attractive addition to a holiday table.
