February 5, 2014

Southwest Baked Eggrolls

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I came across this recipe online at Taste of Home.
Made a few minor tweaks and put it together in no time.
It took a while to figure out the rolling of the wrappers,
but don't worry; by the time I was on the last one, I finally got the hang of it!
Vegetarian deliciousness! The whole family was impressed.


Southwest Baked Eggrolls
1 can corn, drained
1 can black beans, rinsed and drained
1 pkg. frozen chopped spinach, thaw & squeeze dry
1 1/2 C shredded Mexican cheese blend
1 can chopped green chilies, drained
4 green onions, chopped
1/4 C chopped fresh cilantro
1 t cumin
1/2 t chili powder
1/4 t cayenne
1 t salt
1/2 t pepper
1 pkg egg roll wrappers

In a large bowl, combine everything but the egg roll wrappers.
Place 1/4 C mixture in center of a wrapper.
Follow package directions on how to fold it closed.
Dip your finger in water to moisten wrapper and seal.

Place seam-side down on baking sheet generously coated with cooking spray.
Bake at 425 degrees F for 10-15 minutes,
turning halfway through baking, until light golden brown.


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