These look like they would be complicated and mess up your kitchen, but they’re EASY and you bake them! No frying, no splattering grease, and they use one bowl and a cookie sheet. Doesn’t get much easier than that! This is also one of those recipes that you can play around with the fillings and add whatever you want to meet your needs. The only thing you have to watch is the liquid content – try to keep the ingredients drained and dry so you don’t end up with soggy wrappers.
These really are very good and make a great party food. They are best warm, but they aren’t too shabby after they’ve been sitting and are at room temperature, either. Trust me on this one – don’t try to eat one right out of the oven. It won’t feel good.
Rolling the egg rolls is definitely the most difficult thing about this recipe. It takes a while to get the hang of it, but once you figure it out, it goes much quicker. I also found that 15 minutes isn’t enough to get them crispy and golden brown, for me it was closer to 25 or 30 minutes. You can find the egg roll wrappers in your produce section at the grocery store, and they usually come in packets of 12-15 wrappers. Make sure you get the eggroll size, not the wonton size, for this recipe.
2 cups frozen corn
1 10oz package frozen spinach, defrosted and squeezed dry
1 15oz can black beans, rinsed and drained
2 cups shredded Mexican cheese blend
1 4oz can green chiles
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)
Preheat oven to 425 degrees. Prepare two cooking sheets lined with silpat mats.
Combine all ingredients (except wrappers) in a large bowl and stir to mix well. Lay an eggroll wrapper in front of you and place 1/4 cup of filling on top of it. Fold the wrapper according to diagram on package, or fold up the bottom, then the sides, and then roll to close. With a dab of water on your finger, seal the top flap. Repeat with remaining wrappers and filling.
Place on a large cookie sheet with a silpat mat, seams down. Spray eggrolls liberally with cooking spray. Bake for about 15 minutes, turning halfway thru baking and continue until golden brown. Serve warm with your favorite salsa.
Recipe adapted from Annie’s Eats.