Recipes: Appetizers & Snacks

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Mexican Egg Rolls


  • 1 (20 oz.) ground turkey
  • 1 can whole kernel corn, drained
  • 1 can black beans, drained & washed
  • 1 1/2 tsp. garlic powder
  • 1 tsp. cumin
  • 1/2 tsp. red pepper
  • 1 can rotel, drained
  • 1 (8 oz.) pkg. monterey jack cheese
  • Nasoya® Egg Roll Wraps
  • handful chopped cilantro, chopped
  • 1 egg, beaten
  • olive oil cooking spray


  1. Preheat oven to 425º F.
  2. Cook ground turkey on medium heat.
  3. Mix together in a large bowl corn, black beans, rotel, spices, cheese, and cilantro.
  4. Spoon 1/3 cup of mixture in center of egg roll wrapper.
  5. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
  6. Brush remaining corner with egg and tightly roll filled end toward the remaining corner, and gently press to seal.
  7. Grease baking sheet with olive oil. Place egg rolls on baking sheet and spray tops of egg roll with olive oil.
  8. Bake at 425º F for 18 minutes or until golden brown.

Servings: 25

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