Vegetarian Southwest Eggroll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 cups frozen corn, thawed 1 (15 oz.) can black beans, rinsed and 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 egg roll wrappers (about 24 total)
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the 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. Moisten point with water. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user MYHANDS4GOD.
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user MYHANDS4GOD.
Nutritional Info Amount Per Serving
- Calories: 163.2
- Total Fat: 0.9 g
- Cholesterol: 2.9 mg
- Sodium: 206.1 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 3.8 g
- Protein: 6.5 g
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