Southwestern Egg Rolls with …

I LOVE the Christmas Holidays!  My favorite time of year is Christmas (Despite the cold weather here in Utah)!  I want to share with you a Christmas tradition that my family does since they moved here to Utah.My dad is half Greek and half Hispanic as far as his ethnicity goes.  My mom is a blond-haired blue-eyed bomb shell from California.  Together they make a fantastic duo.  My mom is a FABULOUS cook and my dad has FABULOUS foreign recipes from his dad and mom.  Combine those two amazing assets and we had some of the best food at our home!Every Christmas Eve, to add a little extra spice to our holiday, we have a Mexican Feast filled with AMAZING Mexican food!…Tamales, Homemade Refried Beans, guacamole, burritos, dip, chips and salsa…you name it its probably part of our dinner! This year, I was asked to bring an appetizer, so I have been experimenting fun twists on “Mexican” when I came across this recipe!  Though it is not authentic Mexican food, it sure has similar flavors and I think it will be a smash hit at our party!


Recipe from: Cake and Allie

2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1 (7 oz) can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers


Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.
Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15-20 minutes, flipping them at least once during baking.



3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted

Place all ingredients in a blender and pulse until smooth. Use immediately.



Linking up to these parties and here

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  1. Was super excited about these. A few tips though. 1- you need to state how many it makes depending on whether you use wonton or egg roll wrappers. I used wonton and it made tiny eggrolls with TONS of stuffing left. 2- You should also suggest prep time. Took about 1.5 hours to put the 50+ rolls together, not including the 20-30min to bake. Took longer then suggested to bake. Also, what could we add to either the roll or sauce to give it a little "spice". Both were delish but I always love a little bite to my mexican flare. Thanks for sharing your recipe!!!! Pinterest is so much fun for a foodie like me :)

  2. I made these for our Christmas Eve family gathering!! they were amazing! Prep time was very minimal! They were gobbled up by everyone. They made plenty! The bake time was right on at about 15 or so minutes! Great recipe. Prep time not needed as it didn't take long at all! Thakns so much for sharing the recipe!! loved it all around!

  3. Oh my goodness YUM!! I would love for you to come link up at our link party going on right now…

  4. I saw your recipe pinned on Pinterest and tried it last night. FANTASTIC!! Everyone liked it including my two picky teenagers! I also was a fan of the Chili's version but feel much less guilt making them myself because I know what's in them! Thanks for sharing!

  5. Im a server at chilis. Their eggrolls are my favorite appetizer. and this recipe looks pretty dead on. even the avacado ranch. BTW: our avocado ranch is just chilis regular/basic ranch with fresh avocado pieces stirred in. thats all there is to it. its way good though.

  6. i just made these and i am eating them as we speak! they are soooo good! the eggrolls at chili's is my favorite item and this taste dead on! with the avocado ranch i blended in some ken's ranch because i wanted a more ranch taste than straight up avocado. sooo happy with this recipe!

  7. carmen veenstra

    These look amazing! I have 2 questions, 1. can I use fresh spinach in place of frozen? 2. Can these be built ahead and frozen?

    Thank you, I love your site!