The following recipe and photography for this post were provided by local blogger Abby Thome of The Thome Home.
Southwest Egg Rolls can be found all over social media these days. For years these tiny parcels packed with dynamite flavor have continued to be one of the most requested appetizers within our circle of friends and family. This alone has made it another one of my tried-and-true recipes that can be made in advance and warmed for a party. Even better, these little beauties can be baked, frozen and reheated at your leisure to enjoy as you wish!
These Southwest Egg Rolls are vegetarian and baked rather fried! They’re an excellent addition to an appetizer table that is yearning for a healthier bite, especially on game day! It all starts with egg roll wrappers that are filled with a vegetable and bean medley that is tossed together with an irresistible blend of spices. Simply throw in some shredded cheddar cheese, roll them up tightly and bake until the egg rolls become crispy. Then, dip them into Heinen’s Mango Salsa, sour cream or guacamole to really make a flavor explosion. One bite and you will be well on your way to finishing the plate in front of you.
How to Roll an Egg Roll
The process for rolling an egg roll is probably easier than you think. Simply start by opening the package of egg roll wrappers and taking one out to lay on a clean surface in a diamond shape. Cover the remaining unused wrappers with a damp paper towel. This will keep the egg roll wrappers from drying out and cracking. Next, scoop the filling into the center of the diamond, spreading the filling into a log shape horizontally, staying away from the corners. Dip your finger into cold water and wet all four edges of the wrapper.
Next, you’ll fold the two outside corners over the middle of the filling and press edges down as they meet. Then, take the bottom corner of the triangle and fold it over the middle of the filling where the two corners have met. Tightly roll the wrapper forward, until the northern corner ends up being at the bottom of the egg-roll.
- 2 packages Melissa’s egg roll wrappers
- 2 15 oz. cans Heinen’s sweet corn
- 2 15oz. cans Heinen’s organic black beans, rinsed and drained
- 2 peppers, diced
- 1 cup green onion, diced
- 2 cup organic kale, finely chopped
- 8 oz. Heinen’s sharp cheddar cheese, shredded
- 1 1/2 tsp. kosher salt
- 1/2 tsp. pepper
- 1 Tbsp. paprika powder
- 1 Tbsp. garlic powder
- 1/2 Tbsp. chili powder
- 1 tsp. cumin powder
- 1/2 Tbsp. rriracha (Add an additional 1 Tbsp. if you like it spicy!)
- In a large bowl, gently mix together all of the ingredients listed above, except for the egg roll wrappers.
- Line two baking sheets with parchment paper and preheat the oven to 375°F.
- Fill a small bowl with cold water. This will be used to seal the wrappers once filled.
- Lay one of the egg roll wrappers on a clean surface in a diamond shape. Cover the remaining unused wrappers with a damp paper towel to keep them from drying out.
- Scoop 2 Tbsp. of filling into the center of the diamond, spreading the filling into a log shape horizontally. Stay away from the corners.
- Dip your finger into the cold water and wet all four edges of the wrapper.
- Fold the two outside corners over the middle of the filling and press edges down as they meet. Then, take the bottom corner of the triangle and fold it over the middle of the filling where the two corners have met. Tightly roll the wrapper forward, until the northern corner ends up being at the bottom of the egg-roll.
- Continue this process until all egg rolls are filled. Place completed egg rolls onto the baking sheet.
- Spray the tops of the egg rolls with nonstick spray.
- Bake at 375°F for 12 minutes, then flip them over and bake for another 10 minutes. Flip one last time for another 2-3 minutes until the egg-rolls are golden brown and crispy.
- Serve immediately with a variety of dipping sauces, or let cool completely and freeze in a Ziploc bag in a single layer. When ready to enjoy, simply bake at 300°F until the southwest egg rolls have warmed through!