Take-out Tuesday, Southwestern Eggrolls
“Take out Tuesday” is the day I cook dinner for my son, Hungry Husband Jr., and his wife, Yoga Girl. They have 2 sons, Super Boy who is 4 and New Baby who is 2 months, so it’s busy around their household. On Tuesdays Super Boy comes over to my house and I like to have a prepared meal or dish to send home with him. Things are getting back to normal for Hungry Husband Jr. and Yoga Girl now that New Baby has arrived, but they still are very appreciative of help in the kitchen. Today I decided to make these flavor packed baked egg rolls for them. Super Boy probably won’t eat them but Mom & Dad will love them. This is one of those recipes that can EASILY be adapted to taste and what’s on hand. I like to serve these with some fresh guacamole or queso for dipping.
Doesn’t that look yummy? And guess what, they are BAKED, not fried. This is actually health food. Really! Here’s what you need: Black beans, corn, green onions, spinach or any vegetables or combos you want to use. I love the flavor of black beans with corn, so that’s what I choose. I added a little green onion and green chilies for a little flavor and kick, and some fresh spinach for nutritional value.
Oh yeah, and CHEESE. I added some homemade pimento cheese, just because I had some, and some grated white cheddar. But obviously any cheese would be delicious, so toss in whatever you have. Season with a little S & P.
With a foil lined baking pan sprayed with cooking oil spray and some eggroll wrappers you are ready to go. Working with one wrapper at a time [they dry out so keep them covered], lay out a wrapper on a cutting board and place a couple of heaping Tablespoonfuls of filling in a diagonal line slightly below center.
Starting from sides, fold wrapper points in to center over filling
Next, bring bottom point up over filling and side points forming an “envelope.”
Wet the edges of the top point and sides of the wrapper with your finger dipped in water. Now begin rolling up package from bottom, tucking wrapper tightly around filling and compacting the roll, and finally “sealing” with final point.
How cute is that! Continue wrapping and rolling until your filling is used up. Freeze leftover eggroll wrappers for future use. Place finished eggrolls on prepared baking pan, spray with olive oil spray or brush with oil, and bake at 425 for 15-20 minutes until golden, turning half way during cooking time and spraying with more oil if needed.
SOUTHWESTERN EGG ROLLS for a printable version click here
1 ear fresh corn*
1/2-15 oz can black beans, rinsed and drained
1/2 bag fresh spinach*
1/2 cup shredded Mexican cheese, or any cheese you have around
1/2 4oz can diced green chiles, drained or more if you like it spicy
2 green onions, finely chopped
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp cayenne pepper
6 egg roll wrappers
Preheat oven to 425F. Line a baking sheet with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Spoon a good amount of filling onto the wrapper, on the diagonal, slightly below center. Fold sides in and fold bottom over filling and roll tightly. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15-20 minutes, flipping them at least once during baking.
Makes 6 servings, 6 large egg rolls. You can also use won ton wrappers to make smaller ones for appetizers.
throw the whole unshucked corn cob in microwave and cook on high 4 min. Remove and cut base end off with a knife about 1 inch above base. Hold corn by silks at the top and gently shake and corn should slide out of the husk, silk and all!
Put the spinach in a bowl and microwave 1 min on high or until just wilted down.