Tex-Mex Eggrolls

Tex-Mex Eggrolls – Eggrolls filled with corn, black beans, spinach, and green chiles! The ultimate appetizer for game-day or parties!

What a crazy few weeks it has been.  A group of bloggers decided to do Texas themed recipes to help raise money for reputable charities helped out after Hurricane Harvey so I jumped on board.  Since the, Hurricane Irma has hit too.  This would be a really great time to donate to the American Red Cross to help out those effected by the storm.  A lot of people could use the help right now!

The recipe I decided to make that was Texas themed were these Tex-Mex Eggrolls.  I’ve made them before and they are always so good! You have to dip them in guacamole, it takes them to a whole new level!

There was actually one year where we made them as our meal for Thanksgiving! I was in the Thanksgiving Day Parade in downtown Detroit for marching band and we had a bit of an unconventional meal after filled with these eggrolls and mini pizzas.  I actually preferred it to a turkey!

Tex-Mex Eggrolls


  • 2 cups corn
  • 15 oz can of black beans
  • 10 oz package frozen spinach (thawed)
  • 2 cups pepper jack cheese (shredded)
  • 1/8 cup chopped cilantro (optional)
  • 4 oz can diced green chilies
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp pepper
  • 1 package eggroll wrappers
  • Small bowl of water


  1. Preheat oven to 375 degrees fahrenheit and line sheet pan with aluminum foil.
  2. In a large mixing bowl, combine black beans, spinach, cheese, cilantro, corn, chilies, cumin, salt, pepper, and chili powder.  Mix until combined.
  3. Lay egg roll wrapper out and place 2 tbsps of filling a little bit below the middle of the egg roll wrapper.  Fold the left and right corners in as far as they can go before folding the bottom over.  Roll the egg roll until it is secure and run your finger with a bit of water on it across the edge of the egg roll wrapper to help keep it in place.  Transfer egg roll to sheet pan and drizzle half of the oil over the top.
  4. Once all egg rolls are done, bake for 8-9 minutes before flipping them over, drizzling remaining oil on the other side, and baking for an additional 8-9 minutes or until golden brown on both sides.
  5. Serve hot with guacamole!

Adapted from Who Needs A Cape?

Check out all of the other Texas themed recipes!

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