Southwest Eggrolls; Wonton Wrappers Part 2

Finger food is so much fun to eat! And having a quick, easy recipe is even better. Every once and awhile, we like to do appetizers for dinner, especially on movie nights. These Eggrolls are a great meatless meal but still very filling. Plus, with them being baked and not fried, you’re saving on calories without sacrificing taste. 

Southwest Eggrolls:

2 handfuls of fresh baby spinach

1 can black beans; drained

1 can corn; drained

Mexican Cheese Blend

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

Pepper and Salt to taste

Wonton wrappers


Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray; set aside. 

On medium heat, add 1tbsp olive oil and wilt down spinach. Season with salt and pepper. Add in black beans and corn and rest of seasonings, mix well. Cook for about 5 minutes. Remove from heat.

On a flat surface, lay out the wonton wrappers in the shape of a diamond. Using a small brush, lightly wet down the top and bottom corners. Spoon filling, top with cheese, lay bottom corner over the filling and secure with the top corner. Continue until filling is used up. 

Spray with non-stick spray. Bake for 10 minutes. Let sit for 2 minutes. Serve with your choice of dipping sauce. We used a spicy ranch sauce, but salsa also works great!



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