Southwestern Egg Rolls
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Southwestern Egg Rolls calories by ingredient
Number of Servings: 24
Ingredients
-
2 cups frozen corn kernels, thawed
15 oz canned black bean, drained and rinced
2 cups Mexican blend cheese
10 oz chopped frozen spinach, thawed and squeezed dry
4 medium scallions, chopped
1 tsp cumin
1 tsp chili powder
1 tsp garlic salt
1 tsp cayenne pepper
24 egg roll wrappers
Directions
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.