Description
Crispy baked wonton egg rolls filled with a creamy, flavorful mix of vegetables, beans, and melted cheese with a mild Southwest spice.
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 Mexican cheese blend
- 4 ounces reduced-fat cream cheese
- 30 wonton wrappers
- Cooking spray
Instructions
- Heat canola oil in a large skillet over medium heat.
- Add spinach, red onion, red pepper, and jalapeno; cook until softened.
- Stir in corn, black beans, salt, cayenne, and cumin; cook until heated through.
- Remove from heat and let cool slightly.
- Mix in shredded cheese and cream cheese until fully combined and creamy.
- Place a wonton wrapper on a flat surface and add about 2 teaspoons filling in the center.
- Fold bottom corner over filling, fold in sides, and roll tightly, sealing with water.
- Repeat with remaining wrappers and filling.
- Arrange egg rolls on a baking sheet coated with cooking spray and lightly spray tops.
- Bake at 425°F (220°C) for 8–10 minutes, turning once, until golden and crisp.
Notes
- Do not overfill wrappers to prevent leaking.
- Seal edges well with water for tight rolls.
- Turn halfway through baking for even crispness.
- Air frying is an alternative method at 375°F.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in oven for best crisp texture.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 2 egg rolls
- Calories: 120
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg
