Southwestern Egg Rolls
- Number of Servings: 24
Ingredients
2 cups frozen corn kernels, thawed15 oz canned black bean, drained and rinced2 cups Mexican blend cheese10 oz chopped frozen spinach, thawed and squeezed dry4 medium scallions, chopped1 tsp cumin1 tsp chili powder1 tsp garlic salt1 tsp cayenne pepper24 egg roll wrappers
Preheat oven to 425. Lightly mist two baking sheets with cooking spray.
In a large bowl, combine all the ingredients except the egg roll wrappers and stir to thoroughly combine. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put 1/4 cup of the mixutre on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right coner of the wrapper, leaving 1/2 inch or so of space on each side. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish of reserved water and lightly wet the edges of the reamining top coner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg rolls onto prepared baking sheets, lightly mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with salsa for dipping.
Yield 24 egg rolls.
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user WEBBQT.
In a large bowl, combine all the ingredients except the egg roll wrappers and stir to thoroughly combine. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put 1/4 cup of the mixutre on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right coner of the wrapper, leaving 1/2 inch or so of space on each side. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish of reserved water and lightly wet the edges of the reamining top coner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg rolls onto prepared baking sheets, lightly mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with salsa for dipping.
Yield 24 egg rolls.
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user WEBBQT.
Nutritional Info Amount Per Serving
- Calories: 147.8
- Total Fat: 2.4 g
- Cholesterol: 10.0 mg
- Sodium: 143.0 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 3.1 g
- Protein: 7.4 g
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