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
short cut tips:
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.
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.