Southwestern Egg Rolls

By bweber

Ingredients

• 1 lb ground beef
• 2 c corn ( canned or frozen if thawed)
• 15 oz can of black beans (rinsed and drained)
• 10 oz frozen spinach ( thawed and squeezed dried)
• 1/2 c shredded cheddar cheese ( or cheese of your choice)
• 4 oz can of green chiles drained
• 1 c chopped green onions
• 1/4 c chopped cilantro
• 1 tsp ground cumin
• 1/2 tsp chilli powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne red pepper
• 1 pkg egg roll wrappers (or more if you need them)
• 2 beaten eggs
• oil or any oil

Preparation

Step 1

Cook ground beef in a skillet. Drain fat and put ground beef in a large bowl. Combine all the ingredients (except the egg roll wrappers and the eggs) in the large bowl with the ground beef and mix well.

Place 1/4 cup of the mixture (or 1 heaping tablespoon), in the center of an egg roll wrapper. Fold bottom corner over the filling, fold both sides in towards the center over the filling and roll upwards tightly to seal. Using your finger, dip in the beaten eggs and dab corner to seal. Repeat until you use all of your wrappers or you run out of mixture. (Egg rolls wrappers have directions on the package on how to roll.)

Lightly coat a baking sheet with cooking spray. Place egg rolls seam side down on baking sheet. Brush top of egg rolls with oil. Bake in a preheated 425 degree oven for 5 - 7 minutes until lightly browned. Pull baking sheet out and turn egg rolls over and bake for an additional 5 minutes.

Serve with sour cream, salsa, guacamole or sauce of your choice.