Low Low Fat Southwestern Egg Rolls
Discover a guilt-free twist on a takeout classic with these Low Low Fat Southwestern Egg Rolls! Bursting with vibrant flavors, these baked egg rolls are packed with a zesty medley of black beans, sweet corn, diced bell peppers, and a touch of tangy cilantro, all seasoned with smoky cumin and chili powder. The filling gets a creamy kick from reduced-fat cheddar cheese, while baking in the oven ensures a crispy, golden wrapper without the need for deep frying. Perfect as an appetizer, snack, or party favorite, these egg rolls are not only low in fat but also high in flavor. Serve them warm with salsa or a low-fat ranch dip for a crowd-pleasing treat that’s both healthy and satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 teaspoon Olive oil
- 1 medium, diced Red bell pepper
- 1 medium, diced Green bell pepper
- 1 cup Frozen corn
- 1 cup, rinsed and drained Black beans
- 2 chopped Scallions
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 1 cup Reduced-fat shredded cheddar cheese
- 2 tablespoons, chopped Cilantro
- 12 sheets Egg roll wrappers
- N/A Cooking spray
- N/A Nonstick baking sheet
Instructions
Preheat your oven to 400°F (200°C). Line a nonstick baking sheet with parchment paper or spray with cooking spray.
Heat olive oil in a large skillet over medium heat. Add the diced red bell pepper, green bell pepper, and frozen corn. Sauté for 5-6 minutes until softened.
Stir in black beans, scallions, ground cumin, chili powder, and garlic powder. Cook for an additional 2 minutes, stirring occasionally. Remove from heat and let the mixture cool slightly.
Once cooled, mix in the shredded cheddar cheese and chopped cilantro. Stir until evenly combined.
Lightly dampen the edges of an egg roll wrapper with water. Place 2-3 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom corner over the filling, tuck in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
Arrange the assembled egg rolls seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray to promote browning.
Bake in the preheated oven for 16-18 minutes, flipping halfway through, until the egg rolls are golden and crispy.
Serve warm with your favorite dipping sauce, such as salsa or low-fat ranch dressing. Enjoy!
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 225.9 g | 82% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 15.7 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 961 mg | 74% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1086 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
