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Post by jrose on Feb 2, 2012 13:12:21 GMT -6
Baked Southwestern Egg Rolls INGREDIENTS 2 cups frozen corn, thawed 1 (15 oz.) can black beans, rinsed and drained 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry 2 cups shredded Mexican cheese blend 1 (4 oz.) can diced green chiles, drained 4 green onions, chopped 1 tsp. ground cumin ½ tsp. chili powder 1 tsp. salt ½ tsp. pepper ¼ tsp. cayenne pepper 1 package egg roll wrappers (about 24 total) DIRECTIONS In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling. **I added chicken to mine. annies-eats.com/2010/03/05/baked-southwestern-egg-rolls/ |
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