When my mother made these on the weekends, the house would fill with a mouthwatering aroma. I normally serve these with applesauce because they’re great for kids.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 16 egg rolls |
Ingredients
- 2 cups frozen corn, thawed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (13.5 ounce) can spinach, drained
- 1 ½ cups shredded jalapeno Jack cheese
- 1 cup sharp Cheddar cheese, shredded
- 1 (4 ounce) can diced green chiles, drained
- 4 green onions, sliced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (16 ounce) package egg roll wrappers
- cooking spray
Instructions
- Mix corn, beans, spinach, jalapeno Jack cheese, Cheddar cheese, green chiles, green onions, salt, cumin, and chili powder together in a large bowl for the filling.
- Lay an egg roll wrapper at an angle. Use your finger to lightly moisten all 4 edges with water. Place about 1/4 cup of the filling in the center of the wrapper. Fold 1 corner over filling and tuck in the sides to form a roll. Repeat with remaining wrappers and mist each egg roll with cooking spray.
- Preheat an air fryer to 390 degrees F (199 degrees C). Place egg rolls in the basket, making sure they are not touching; cook in batches if necessary. Fry for 8 minutes; flip and cook until skins are crispy, about 4 minutes more.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 4 g |
| Sodium | 628 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I added sliced cabbage and carrots instead of spinach; no green onions. Added cilantro, although not sure I could taste it.
Very good. Not greasy since it’s air fried. I didn’t have spinach, so I added 1 chopped avocado instead…excellent. I also made a dip with sour cream and salsa. The one thing I want to fix is that the egg roll wrapper bubbled up while cooking.
I didn’t use spinach. Hate the stuff except for smoothies. Used fresh corn, roasted under broiler. Rotisserie chicken breasts, fire roasted Canned tomatoes. Forgot the cheese. Upped the cilantro. Minimal chili/spice. I always tweak recipes, this was a great starting point. Most important: brush Olive oil or vegetable oil or spray on the ones you cook and also on any you might keep to cook later. Drain all liquid off canned tomatoes and really rinse black beans and drain well.. I used the tomato juice from canned tomatoes for salsa combined with fresh tomatoes, only used half a can of tomatoes. Oh and squeezed a whole (Persian) Lime into the mix. Brightens the taste. Fun to play with this recipe. Can’t go wrong as long as you stick to the basic flavor profile.
I made a couple of changes to the recipe. I didn’t have spinach so I left it out. I also added cilantro and a little more of the spices. The first batch I made without the cilantro, but the rest of the batches had it added in. The cilantro was the key ingredient in my opinion. Other than that this is an amazing recipe that I’ll make for my friends. We loved them!
I used fresh spinach
Very good. I used frozen spinach that I thawed out. That was the only change I made.