Baked Southwestern Egg Rolls {Vegetarian}

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Today’s post over at Oneamonthmom.com was a HUGE hit at our house…and it’s for the diet menu? Shocking, right? Who would think I’d like a diet menu item. But this recipe is delicious and super flavorful: Baked Southwestern Egg Rolls adapted from Annie’s Eats Baked Southwestern Egg Rolls. Oh, and Happy Leap Day everyone! (And happy first…or fourth, depending on the perspective, anniversary to me! And the husband.)

The Results
We slammed this together quickly for lunch before the husband was heading in to work one morning and, in spite of making my own egg roll wrappers, came together super quickly. With store-bought wrappers, it would be incredibly simple. And we loved the flavor. The kids both ate one mini egg roll each and my husband and I scarfed down the rest of our batch of 12 mini egg rolls. I have more wrappers and filling in the fridge for another lunch and can’t wait to have it again. Delicious. We dipped ours in Homemade Salsa.

This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, What’s on Your Plate?, Let’s Do Brunch, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy.

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Comments

  1. The Aums Mama says

    I can't wait to try these! Minus the corn, the filling is very similar to the black bean empanadas I make. I usually make a huge pot of black beans which I then use for taco night, black bean soup, empanadas, and now these egg rolls!

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