Healthy Recipe: Southwest Egg Rolls

These semi-spicy egg rolls are baked instead of fried for a crispy, healthier bite.

Prep:45 Mintues

Bake:10 Minutes

Yield: 2 ½ Dozen



  • 1 cup fresh baby spinach, chopped
  • 2 TBSP finely chopped red onion
  • 2 TBSP finely chopped sweet red pepper
  • 1 Jalapeno pepper, seeded and minced
  • 1 TBSP canola oil
  • 1/3 cup frozen corn, thawed
  • ¼ cup black beans, rinsed and drained
  • 1/8 tsp. salt
  • Dash of cayenne pepper
  • Daish of ground cumin
  • ¾ cup reduced-fat cheddar or reduced-fat mexican cheese blend
  • 4 oz. reduced-fat cream cheese
  • 30 wonton wrappers
  • Cooking spray

In a large skillet, sauté the spnach, onion, red pepper and jalapeno in oil until tender.  Stir in the corn, beans, and seasonings; heat through.  Remove from the heat.  Sitr in shredded cheese and cream cheese until melted.

Position a wonton wrapper with one point toward you.  (Keep remaining wrappeds covered with a damp paper towel util ready to use.) Place 2 tsp. of filling in the center of wrapper.  Fold bottom corner over filling; fold sides toward the center over filling. Roll toward remaining point.  Moisten top corner with water; press to seal.  Repeat with remaining wrappers and filling.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.  Bake at 425° for 8-10 minutes or until golden brown, turning once.

Nutrition (for 1 egg roll)

50 calories, 2 g fat (1g sat fat), 5 mg cholesterol, 101 mg sodium, 6 g carbohydrate, 2 g protein

Recipe from Healthy Cooking from Taste of Home

About Janeah Schwarz

Janeah Schwarz is a Registered Dietitian and Nutrition Manager for Agnesian HealthCare

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