SOUTHWESTERN EGG ROLLS
A different twist on egg rolls
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