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Baked Southwestern Egg Rolls

Baked Southwestern Egg Rolls
Apparently there’s a big game this weekend. I knew it was coming up, but it wasn’t really on my radar until I started thinking about what I wanted to cook. Hi, I’m Courtney and I don’t care about football but like to “watch” it so I can enjoy foods like dips and chips and hot dogs. Phew. It feels good to admit that.

Do you have a guilty pleasure food? Back in the day, mine was southwestern egg rolls from Chili’s. I never wanted to eat an actual meal there, but I was perfectly content with a margarita and appetizers. Even when I shunned most chain restaurants, I still craved those egg rolls. What’s not to love about delicious filling in a portable, deep fried pocket? Well, calories for one thing. While this version certainly isn’t healthy, it’s far healthier than any you’ll find in a restaurant. They’re baked, not fried, and you can control what you put in them. They are fantastic as is but would also be great with cooked, shredded chicken or a minced chipotle or two mixed in. It’s hard to beat my all time favorite party food, chipotle ranch chicken taquitos, but these egg rolls definitely come close.

Need something to dip these in? I would recommend roasted tomatillo salsa or chipotle salsa. You can also add chipotle or avocado to my favorite ranch dressing to get something that’s pretty similar to what you’ll find served with these at most restaurants.

Baked Southwestern Egg Rolls

Baked Southwestern Egg Rolls

Cook Time: 15 minutes

Yield: about 24

Baked Southwestern Egg Rolls


2 cups frozen corn, thawed
1 15-ounce can black beans, rinsed and drained
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheese (Mexican blend, sharp cheddar and pepper jack all work well.)
1 4-ounce can diced green chiles, drained
4 green onions, chopped
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 package egg roll wrappers (about 24 total)


Combine all the ingredients for the filling in a large bowl. Mix well to blend. Working one at a time, place an egg roll wrapper on a work surface with a pointed end toward you. Place about ¼ cup of filling in the bottom center of the wrapper. Fold the tip closest to you over the filling, then roll once. Fold the sides in over the filling and continue rolling until a small area of the last point is left. Dip a finger in water and use it to moisten the remaining point. Roll tightly to seal. Repeat with the remaining filling and wrappers.

Heat oven to 425º. Lightly coat a baking sheet with cooking spray. Place the egg rolls, seam side down, onto the baking sheet. Lightly mist the tops of the egg rolls with cooking spray. Bake for about 15 minutes, turning halfway through baking to brown both sides. Serve warm with your choice of dipping sauce.


  • Belinda@themoonblushbaker

    These remind me of a classic here in Australia called the “chicko roll” but these are so much better for you! Thanks for the recipe. Can the beans be swaped for any other bean like white or kidney?

    • Courtney

      I personally love the flavor of black beans, but I think you can use any variety you want.

  • Warm Vanilla Sugar

    Mmm these look fabulous! What a fabulous way to make eggrolls :)

  • Paula

    Could you make these ahead of time and either freeze or keep in the fridge the day before?

    • Courtney

      I’ve made the filling in advance and refrigerated it overnight, but it could work to make and freeze the egg rolls. I just haven’t tried it to know for sure. Sorry!

  • Tracey

    These would have been fantastic for the game last night, wish I hadn’t gotten behind on my Google Reader :) Ah well, there’ll be other games! I’m thinking a chicken version is definitely in my future…