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  • Southwestern Egg Rolls

    1 vote
    Southwestern Egg Rolls
    Prep time:
    Cook time:
    Servings: 16
    by David St. John
    195 recipes
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    Ingredients

    • 2 cups shredded Mexican blend cheese
    • 2 cups frozen corn, thawed
    • One 15 oz. can black beans, rinsed and drained
    • One 8 oz. bag fresh spinach, cooked and squeezed dry, chopped
    • One 4 oz. can diced green chiles, drained
    • 1/4 cup onion, chopped
    • 1 tsp ground cumin
    • 1/2 tsp chili powder
    • 1/4 tsp cayenne pepper
    • 1 tsp kosher salt
    • One 16 oz. package egg roll wrappers
    • 1 egg, slightly beaten
    • 1 tsp water

    Directions

    1. Preheat the oven to 425 degrees F.
    2. Spray a rimmed baking sheet generously with cooking spray.
    3. In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt.
    4. Stir together, making sure to break up the clumps of spinach.
    5. Have a small bowl of water ready for moistening your fingers.
    6. Beat egg and 1tsp. water
    7. Lay one egg roll wrapper out on a work surface and moisten the edges with your finger.
    8. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners.
    9. Fold the corners over the filling, gently pressing down on either side to secure the fold.
    10. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll.
    11. Place on the prepared baking sheet and repeat until all of the filling has been used.
    12. Brush the tops and sides of the egg rolls generously with beaten egg.
    13. Bake until golden brown all over, 15 to 20 minutes.
    14. Serve with salsa fo dipping

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