Black Bean and Spinach Egg Rolls
I can make my husband an amazing meal, one which he gives a great review, and then ask him a couple of weeks later if he would like to eat it again soon, and he looks at me like a deer in headlights. He.has.no.idea.
I, on the other hand, form really strong associations with food and meals. I can tell you what I ate at the fancy restaurant we rode our moped to on our honeymoon. Grilled fish, gnocchi, and steamed green beans. I know what we ate the first time we invited people over to our first home together. Chicken Cobb salad, toppings served in my white, fresh-off-our-registry ramekins. And what we ate the first time we joined my (now) best friend’s family for dinner in their small seminary apartment? Black bean and spinach egg rolls.
The occasion was actually the first time I ever tried the recipe. Common sense says you should probably not use a new, untested recipe when entertaining friends for dinner, much less bringing food to their home to enjoy together. The egg rolls turned out great, though, and six years later, we have all become great friends. So I guess maybe it’s okay to go out on a limb with a recipe sometimes after all…
Since then, this recipe has been a favorite meal in our home and a favorite when an opportunity to share food with others comes up. Having cooked these countless times over the course of several years, I’ve made adjustments to Taste of Home’s original recipe to make it fit our family’s tastes and I have added a few tweaks to the cooking steps.
The result? Delicious, crispy egg rolls, filled with flavorful vegetables, cheese and beans.
These egg rolls are best eaten immediately after baking. If you have leftover rolls, you can reheat them in the oven, flipping them over halfway through to recover some of the original crispiness. I have tried making these ahead and freezing them, but the end result was rather soggy and not what we were used to.
Oh, and I think there’s a law somewhere about how they must be served with ranch. If there isn’t, there should be. Just do it.
Black Bean and Spinach Egg Rolls
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Black Bean and Spinach Egg Rolls
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: main dish
Description
Delicious, crispy egg rolls, filled with flavorful vegetables, cheese and beans.
Ingredients
- 2 C black beans, rinsed and dry
- 2 C corn, rinsed and dry
- 1 C chopped bell pepper
- 1 C chopped onion
- 2 C shredded cheddar cheese
- 2 C chopped spinach
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1 package egg roll wrappers (find these in the produce department)
- 2 Tbsp olive oil, divided
Instructions
1. Preheat oven to 425°.
2. Mix all ingredients together in a large bowl. Stir well to fully incorporate. (If any of the vegetables were frozen, rinse under warm water to thaw. Drain them in a colander or strainer until almost completely dry. If your ingredients are too wet, the egg rolls will be soggy).
3. Drizzle 1 tablespoon of oil on a baking sheet and spread with a spatula until the entire sheet is greased.
4. Wrap the egg rolls. Drop roughly a heaping quarter cup of filling in the center of each wrapper. Spread out the filling to make a line across the middle of the egg roll. Fold in the side corners. Fold up the bottom corner. Tuck the bottom corner in and roll, while keeping the sides tucked and closed as well. It may seem difficult at first but you will be a pro by the time you’ve finished wrapping your fifteenth roll. Place each egg roll seam side down on the greased baking sheet. Leave about an inch of space in between the egg rolls.
5. Brush the egg rolls with remaining tablespoon of olive oil.
6. Bake in preheated oven for 12-14 minutes. Halfway through baking time, carefully flip each egg roll over.
7. Serve with ranch or another dipping sauce.
Notes
These egg rolls are best eaten immediately after baking. If you have leftover rolls, you can reheat them in the oven, flipping them over halfway through to recover some of the original crispiness. I have tried making these ahead and freezing them, but the end result was rather soggy and not what we were used to.
These eggrolls are delicious! They are simple and make nice meal to throw into your rotation occasionally to change things up. My whole family loved and devoured them. We’ve made them twice now. Also- I’m impressed at how delightfully crunchy and crispy the eggroll wrappers get in the oven! Will definitely be a staple meal in my home from now on. 🙂
These are excellent!! Will definitely make them again.
Lisa,
This is one of our favorite recipes! We have made these at least a dozen times and everytime they always disappear! I just made the homemade ranch the other day for the first time and you are correct! It is sooo good! I may never buy ranch again! We also love these egg rolls with some guacamole! Thanks again for making your recipes seem so easy! I never even question if I will be able to make them!
Have a great day!
Kim
These are ao good! When Lisa pt saying they were one of her favorites, I knew I had to try them. I have made them six or seven times now, and only one time did they turn out mushy, I think the ingredients in the filling may have still been wet from draining. Anyways, dip these in ranch and you have a great meal with real ingredients full of veggies that honestly tastes amazing.
Sorry foe the typos- 4am nursing momma, hands are full hehe.
Not a problem! Thanks for the comments! So glad you’ve enjoyed the recipes!
These are insanely good! Used crumbled tofu instead of cheese since we are dairy free. Turned out great
These are so yummy! I’ve never used wonton wrappers before, always shied away from them, but they were easy to use. This goes on my rotation! Thanks!
I had never worked with wonton wrappers before and was a little intimidated by them but this recipe was so easy and SO delicious. I have one vegetarian in my house so this was perfect for ALL of us. Will definitely be making these again.
I made these tonight friend! I love all the memories behind them and those sweet seminary days. Miss you, and love you!
Oh fun! Now I want some too!
Wow, these look delicious. I’m putting them on the menu for next week!
Oh my. I need these ASAP.
This looks good and reminds me of something my mom used to make when we were little.