Come On Up To The House

Southwestern Baked Egg Rolls

My sister-in-law gave me this recipe, and it is wonderful. A fusion of mexican ingredients with an chinese twist. Pretty cool, and very good! I did have to change a couple of things from the original recipe. Below is my version, but you can find the original recipe here.


Southwestern Baked Egg Rolls

2 cups frozen corn, thawed
2 cups black beans, cooked
6 oz fresh spinach, chopped
1 cup shredded cheddar cheese
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package large egg roll wrappers (about 16 total) or small (about 24)

Mix together all ingredients except for the wrappers. I used large wrappers, and made entree sized egg rolls, but you can use smaller ones to get appetizer sizes as well.

Preheat oven to 425°F. To stuff egg rolls: Lay egg roll in front of you like a diamond. Fill the middle with about 1/4 cup+ (overfill cup) of filling per wrapper. Fold wrapper from the bottom corner into the center over the filling. Fold each side in. Wet the top edge with water and roll to the center. Place on an oiled baking sheet and continue with the rest of the egg rolls. Make sure the wrapper is filled, but not over filled. Spray with cooking spray and put into the preheated oven for 20 – 30 minutes. Flip halfway through to ensure even cooking. Serve with sour cream, salsa and/or guacamole.

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