Baked Southwestern Egg Rolls
Ingredients
- 2 cups frozen corn, thawed
- 1 15-ounce can black beans, rinsed and drained
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dried
- 1½ cup shredded Mexican cheese blend
- 1 4-ounce can chopped green chilies, drained
- 4 green onions, chopped
- ¼ cup cilantro, chopped
- 1 tsp. ground cumin
- ½ tsp. chili powder
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. cayenne red pepper
- 1 package egg roll wrappers
- 1 egg, beaten, for sealing egg roll or substitute water
- Guacamole, optional
- Sweet and sauce, optional
Instructions
- Pre-heat oven to 425°F.
- In a large bowl, combine everything but the egg roll wrappers.
- Place 1/4 cup mixture in the center of one egg roll wrapper.
- Fold bottom corner over filling.
- Fold sides toward center over filling and continue to roll tightly to seal; generally, directions are on egg roll wrapper.
- Using your finger, moisten remaining corner with egg; repeat.
- Place seam-side down on a baking sheet coated with cooking spray.
- Brush tops of egg rolls lightly with olive oil.
- Bake for 10 – 15 minutes until lightly brown.
- Turn them halfway through baking.
- Serve warm with guacamole or sweet and sour sauce.
Notes
You can substitute sautéed chopped bell pepper for the spinach.