Southwest Egg Rolls - baked

By devogirl

Moderately crispy with a rich and creamy filling, these semi-spicy appetizers taste like they’ve been fried.

Try freezing for a quick yummy lunch or dinner! I usually freeze them before cooking. I spread them out on a cookie sheet and freeze them individually before putting them all into a large ziploc bag. then just throw them into the oven while they are frozen. They cook very quickly, even when frozen.

Nutritional Facts: 1 egg roll equals
50 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 101 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein.

Ingredients

• 1 cup fresh baby spinach, chopped
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped sweet red pepper
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon canola oil
• 1/3 cup frozen corn, thawed
• 1/4 cup black beans, rinsed and drained
• 1/8 teaspoon salt
• Dash cayenne pepper
• Dash ground cumin
• 3/4 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend
• 4 ounces reduced-fat cream cheese
• 30 wonton wrappers
• Cooking spray

Details

Servings 30
Preparation time 45mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, saute the spinach, onion, red pepper and jalapeno in oil until tender. Stir in the corn, beans and seasonings; heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted.

Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; lightly coat egg rolls with additional cooking spray. Bake at 425° for 8-10 minutes or until golden brown, turning once.
Yield: 2-1/2 dozen.