Healthy Southwest Egg Rolls
A vibrant twist on classic egg rolls filled with black beans and colorful vegetables, baked or fried to perfection.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- Egg roll wrappers
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 bell pepper, diced
- 1 red onion, diced
- 2 cups spinach or kale, chopped
- Shredded cheese (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Oil for frying
Instructions
- Mix the Filling: In a large bowl, combine black beans, corn, bell peppers, red onion, spinach, shredded cheese, cumin, chili powder, and salt. Mix well until all the ingredients are evenly incorporated.
- Fill the Egg Roll Wrappers: Place a spoonful of the mixture onto each egg roll wrapper. Fold and roll according to package instructions. Make sure to seal the edges well so the filling stays intact during cooking.
- Fry to Perfection: Heat oil in a pan over medium heat. Fry the egg rolls until golden brown and crispy on all sides, turning occasionally for an even cook. This should take about 3-4 minutes per side.
- Drain and Serve: Once crispy, drain the egg rolls on paper towels to absorb excess oil. Serve hot and enjoy with your favorite dipping sauce.
Notes
To ensure your egg rolls are well-sealed, dab a little water on the edges of the wrapper before folding.
Nutrition
- Serving Size: 1 egg roll
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg