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Baked Southwest Egg Rolls

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  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.  Another tried-and-true recipe of mine that can be made in advance and warmed through for a party.  Or, even better, baked and then frozen to be pulled out at your leisure to enjoy as you wish! 

These southwest egg-rolls are vegetarian, baked, not fried!

An excellent addition to an appetizer table that is yearning for healthier bite this new year!  Egg roll wrappers are filled with a vegetable and bean medley that is tossed together with an irresistible blend of spices.  Throw in some shredded cheddar cheese, roll them up tightly and baked until the egg rolls become crispy.  Dip into Heinen’s Mango Salsa, sour cream or guacamole.  One bite, and you will be well on your way to finishing the plate in front of you!

Baked Southwest Egg Rolls:

2 packages Melissa’s Egg Roll Wraps

2 (15oz) 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, chopped fine 

8oz 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 Sriracha ( 1 Tbsp if you like it spicy!)

  1. In a large bowl, gently mix together all of the ingredients listed above (NOT the egg roll wrappers)
  2. Once all of the ingredients are incorporated and the spices have coated all of the filling, you are ready to fill the egg roll wrappers.
  3. First, line two baking sheets with parchment paper

Preheat the oven to 375*

**Fill a small bowl with cold water (this is the seal the wrappers)

**Egg roll wrappers are fragile, but there is no need to rush the process.  Once you open the package, cover the remaining unused wrappers with a damp paper towel.  This will keep the egg-roll wrappers from drying out and cracking.

  1. Lay an egg-roll wrapper onto a clean surface in a diamond shape.
  2. Scoop two tablespoons of filling into the center of the diamond, spreading the filling into a log shape horizontally, staying away from the corners.
  3. Dip your finger into the cold water, and wet all four edges of the wrapper.
  4. Fold the two outside corners over the middle of the filling.  
  5. Press edges down as they meet – 
  6. Take the bottom corner of the triangle and fold it over the middle of the filling where the two corners have met.  
  7. Tightly roll the wrapper forward, until the northern corner ends up being at the bottom of the egg-roll. See image below!
  8. Continue this process until all egg-rolls are filled, and placed onto the baking sheet.  
  9. Spray the tops of the egg-rolls with nonstick spray.

Bake at 375* for 12 minutes, flip over, and bake for another 10.  Flip one last time for 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 freezer-friendly bag in a single layer.  When ready to enjoy, simply bake at 300* until the southwest egg rolls have warmed through!