Southwestern Egg Rolls with Salsa Dipping Sauce

Name: Southwestern Egg Rolls with Salsa Dipping Sauce
Prep time: 20 min
Cook time: 20 min
Ingredients: Nonstick cooking spray; 2 1/2 cups shredded Mexican blend cheese; 2 cups frozen corn, thawed; One 15-ounce can black beans, rinsed and drained; One 10-ounce package frozen chopped spinach, thawed and squeezed dry; One 4-ounce can diced green chiles, drained; 4 scallions, chopped; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 teaspoon cayenne pepper; 1 1/2 teaspoons kosher salt; One 16-ounce package egg roll wrappers; 1 egg, slightly beaten; 5 plum tomatoes, quartered; 1 small clove garlic, minced; 1/2 jalapeno, seeded and finely chopped; 3 scallions, white and light green parts only, finely chopped; 1 cup loosely packed cilantro leaves and stems, finely chopped; Juice of 1/2 lime; 2 teaspoons kosher salt

Southwestern Egg Rolls with Salsa Dipping Sauce was pinched from <a href="http://www.foodnetwork.com/recipes/valerie-bertinelli/southwestern-egg-rolls-with-salsa-dipping-sauce.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Southwestern Egg Rolls with Salsa Dipping Sauce recipe from Valerie Bertinelli..."

INGREDIENTS

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Nonstick cooking spray

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2 1/2 cups shredded Mexican blend cheese

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2 cups frozen corn, thawed

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One 15-ounce can black beans, rinsed and drained

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One 10-ounce package frozen chopped spinach, thawed and squeezed dry

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One 4-ounce can diced green chiles, drained

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4 scallions, chopped

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1 teaspoon ground cumin

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1/2 teaspoon chili powder

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1/4 teaspoon cayenne pepper

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1 1/2 teaspoons kosher salt

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One 16-ounce package egg roll wrappers

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1 egg, slightly beaten

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5 plum tomatoes, quartered

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1 small clove garlic, minced

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1/2 jalapeno, seeded and finely chopped

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3 scallions, white and light green parts only, finely chopped

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1 cup loosely packed cilantro leaves and stems, finely chopped

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Juice of 1/2 lime

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2 teaspoons kosher salt

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