I’ve had an interesting couple of days…I had an allergic reaction to an antibiotic that I was taking…my forearms broke out in blisters, my hands got painfully swollen and everything ITCHED…the only relief I could get was plunging my hands in ice water or swimming laps…
I’ve been swimming a LOT of laps…
Since, not a lot of anything else has been going on except scratching, and zombie-like walking around due to swilling Benedryl, I am going to re- share one of my first posts with you because it just might be something you want to try for a light summer meal
Doesn’t that look mouth watering? And guess what, they are BAKED, not fried.
Add some cheese too if you like~any flavor works, in fact I used Pimento Cheese,
I am such a rebel 🙂
Here’s what you need: Black beans, corn, green onions, spinach or any vegetables 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 extra nutritional value. Don’t forget to season with salt and pepper
Load those puppies up! You can also add shredded pork or chicken~
Wet the edges by dipping your fingertip in a bowl of water and apply water to the edges and roll up
Ready for the oven!
Spray the eggrolls with cooking oil spray. or brush lightly with oil, and bake
Some of the cheese did ooze out a bit, but that just makes them extra ooey, gooey, crispy edged good!
If you’d like a dipping sauce, try some guacamole. You can find an easy guacamole here
Baked Vegetable Eggrolls
Ingredients
- 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
- 2 oz 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
Instructions
- 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 large egg rolls. You can also use won ton wrappers to make smaller ones for appetizers.
Notes
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.
Enjoy!
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