Take-out Tuesday, Southwestern Egg Rolls

the Painted Apron

1 year ago

These egg rolls are full of vegetables and they’re baked not fried

which makes them a healthy option for a light meal,

side dish or an appetizer

Black beans, corn, green onions, spinach…

you can add green chilies or jalapenos if you want some heat

You can also add cheese if you like,

for a little creaminess and another flavor

Cheddar, Monterey Jack, whatever you want,

even Pimento Cheese

You can also add cooked chicken or pork for a heartier version

Mix the filling ingredients in a bowl

Lay out an egg roll wrapper

and place filling diagonally across the center

Wet the edges by dipping your fingertip in a bowl of water

and apply water to the edges and fold 2 opposite corners

up and over filling

Bring the 3rd corner up to meet the first 2 corners in the middle,

it will look like an envelope

Then roll the wrapper from the bottom into a log enclosing the filling

The wet edges will stick to the wrapper to hold it together

Place rolls on a foil or parchment lined baking sheet

Spray the eggrolls with cooking oil spray.

or brush lightly with olive oil,

and bake at 425 degrees for 15-20 minutes

You could also cook these in an air fryer, time and temp would vary

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, use guacamole or queso

SOUTHWESTERN EGG ROLLS

A different twist on egg rolls

Course Appetizer, Main Course, Side Dish, Snack

Cuisine American, Asian, Tex-Mex

Keyword acorn squash, black beans, egg rolls, southwestern

Prep Time 15

Cook Time 18

Servings 6

Ingredients

1 ear fresh corn*
1/2-15 oz can black beans rinsed and drained
1/2 bag fresh spinach**
1/2 cup grated cheese*** optional
1/2 4 oz 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

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 servings, 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.

***use any kind of cheese you like, or even pimiento cheese

Enjoy as a main dish, side dish or appetizer!