Southwestern Egg Rolls

By CarolM-2

Ingredients

• 1/4 c. olive oil
• 1/4 c. chopped green onions
• 8 cups fresh baby spinach
• 1 cup frozen corn
• 1 15-oz black beans, drained
• 1 tsp. ground cumin
• 1 Tbsp. lime juice
• 1/2 tsp. salt
• 6 oz. Monterrey jack cheese, shredded
• egg roll wrappers
• vegetable oil

Preparation

Step 1

Saute onions in olive oil until tender. Add next 6 ingredients and cook until spinach wilts. Remove from heat and stir in cheese. Place 1/4 cup of mixture on each egg roll wrapper, fold in sides and dampen edges with a small amount of water so they stick together. Put enough oil in a saucepan to cover egg rolls and heat to a high temperature. (if oil starts smoiking it is too hot.)
Cook rolls until golden brown and allow to drain on paper towels.
Serve with salsa or ranch dressing, or combine equal amounts of salsa and ranch dressing for a different taste.

The skinny: Use low fat cheese.