These egg rolls are a southwest twist on traditional egg rolls. The filling is made with corn, black beans, spinach, cheese, green chiles and seasonings. Egg roll wrappers are filled and rolled up, then placed on a baking sheet. After brushing the top of the egg rolls with olive oil, they are baked. Serve with your favorite dipping sauce.
Course
Appetizer
Cuisine
Southwest
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings8people
Ingredients
2cupsfrozen cornthawed
1can(15 oz) black beans, rinsed and drained
10ozfrozen chopped spinachthawed and squeezed dry
1 ½cupsshredded Mexican cheese blend
4ozcan chopped green chilesdrained
4green onionschopped
¼cupchopped cilantro
1tspground cumin
½tspchili powder
1tspsalt
½tsppepper
¼tspcayenne pepper
1package(21) egg roll wrappers
1eggfor sealing can substitute water
Instructions
In a large bowl combine all ingredients except wrappers. Place ~ ¼ cup mixture in the center of the egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal.
Place seam side down on baking sheet coated with non-stick spray. Brush tops of egg rolls lightly with olive oil. Bake at 425 F for 10 to 15 minutes, turn halfway through baking.