southwest egg rolls
This recipe is so flavorful and baked not fried.
No Image
prep time
cook time
method
Bake
yield
28 egg rolls
Ingredients
- 2 cups frozen corn, thawed
- 1 can 15 oz black beans, drained
- 1 box 10 oz. frozen spinach, thawed and squeezed dry
- 2 cups shredded low fat mexican cheese
- 1 can 4 oz. green chilies, drained
- 4 - green onins, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black peppr
- 1/4 teaspoon ground cayenne pepper
- 28 - egg roll wrappers (1 pkg. + 7)
- - salsa for dipping
How To Make southwest egg rolls
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Step 1In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.
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Step 2Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
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Step 3Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and Spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Appetizers
Diet:
Vegetarian
Diet:
Low Fat
Tag:
#Healthy
Keyword:
#black beans
Ingredient:
Beans/Legumes
Method:
Bake
Culture:
Latin American
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