baked egg rolls

Super tasty southwestern egg rolls with sweet corn, black beans, spinach and cilantro. These are baked egg rolls, not fried and are so darn good.

Baked Southwestern Eggrolls

corn (thawed (if frozen))

15 oz can black beans

grated cheese

spinach

onions

cilantro (chopped)

green chiles (drained)

tsp cumin

tsp prepared chili powder

salt

cracked pepper

egg roll wrappers

Preheat the oven to 425. Lightly spray two baking sheets with olive oil and set aside.

In a large bowl, combine all of the ingredients except the egg roll wrappers and stir to thoroughly combine.

Make the filling

Working one at a time, put an egg roll wrapper on a flat surface. Pour some water into a small dish and set next to where you are rolling.

Place about a ¼ cup of the mixture on the center of the wrapper, spreading out in a line (see pics for reference), leaving space on each side.

Fold the corners in as shown in the pics.

Using your finger or a brush, lightly wet the edges of the remaining top corner of the wrapper.

Finish rolling the filled egg roll over the wet corner so that it sticks!

Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.

Wrap the egg rolls

Lightly brush the tops with oil and bake for 15 minutes, turning halfway through until the egg rolls are golden brown.

Devour.

Cook the egg rolls

A delicious finger food or afternoon snack, egg rolls are a favorite Asian food. This egg roll recipe is a healthier version than its fried egg roll counterpart as it is oven-baked, yet still crispy. 

Healthy Baked Egg Rolls with Ginger Soy Dipping Sauce

lb turkey

coleslaw mix (with carrots)

soy sauce (reduced sodium)

ginger (grated)

Five Spice powder

scallions, (sliced diagonally, about 1/2 cup)

garlic

oil (for brushing wrappers)

vinegar (white or apple cider vinegar)

brown sugar

red pepper flakes

sesame oil

Preheat oven to 425-degrees. Prepare a rimmed baking sheet with cooking spray.

In a medium skillet, cook turkey over medium-high heat until it is no longer pink. Drain any excess moisture.

Stir remaining ingredients into the turkey: coleslaw mix, soy sauce, grated ginger, five-spice powder, scallions, and garlic. Continue to cook for 2-3 minutes, stirring occasionally, until the coleslaw mix is wilted. Remove from heat and allow to cool slightly.

Spoon 1/4 cup filling on the bottom third of an egg roll wrapper; fold sides toward the center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam-side down on a baking sheet coated with cooking spray. Repeat.

Brush oil over rolled egg rolls before baking.

Bake in a 425-degree oven for 10-15 minutes, or until lightly browned.

Whisk together all the ingredients in a small saucepan. Bring to a boil, whisking all the while until it thickens. Remove from heat and cool to room temperature.

Soy Ginger Dipping Sauce

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Baked Southwestern Eggrolls

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