Southwestern Eggrolls

By Pattywak

These little rolls make great appetizers if you’re watching a sporting event. The original recipe called for egg roll wrappers, but the grocery store was completely out. I had to make a game time decision to either use wonton wrappers or go to a different store. Since I’m lazy, I went with the wonton wrappers. It worked fine, but it would probably be a lot faster and easier with egg roll wrappers.

Ingredients

• For the egg rolls:
• 2 cups frozen corn, thawed
• 1-15 oz can black beans, rinsed and drained
• 1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
• 2 cups shredded Mexican cheese
• 1-7oz can diced green chiles, drained
• 4 green onions, finely chopped
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 package of egg roll or wonton wrappers

Details

Servings 24

Preparation

Step 1

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.

Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.