Friday, February 14, 2014

Baked Southwestern Egg Rolls

I pinned the below recipe over a year ago and was just waiting for the perfect excuse to make them. All that Superbowl means to me is an excuse to hang out with friends and try new recipes, so when we had a group over for the game I finally got my chance to try these egg rolls out. I have to say they were a hit, and they were surprisingly very easy to put together. The trickiest part was finding the egg roll wrappers! I couldn't find them at Publix, so I headed to the Chinese grocery store where they had only about 537 different kinds. The recipe below is vegetarian, but these would also be delicious with a little bit of shredded chicken or beef. 

Baked Southwestern Egg Rolls
2 cups frozen corn, thawed
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz) can diced green chiles, drained
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 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 1/4 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. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Heat the oven to 450 degrees. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15-20 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa. Makes 24.

source: recipe slightly adapted from annie's eats, originally from ezra pound cake

No comments:

Post a Comment