I have another fun recipe for you all today. I have made this dish twice now and both times have had overwhelmingly positive reviews. The preparation involved in this meal is quick and easy- simply combine the ingredients, roll them up into egg roll wrappers, and ta-da! You have one delicious meal with a huge flavor reward. Also, due to the fact that the egg rolls are baked and not fried, it’s a much healthier meal. Serve these up with some salsa as appetizers or as the main course- either way you can’t go wrong! And for those other college kids out there- these egg rolls can keep for several days in the refrigerator if sealed. Microwave or toast a few when hungry, and you can manage to make several meals out of one recipe- a college budget’s dream.
So far this dish has only pros. Try it for yourself!
- 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
- 4 green onions, chopped
- 1 tsp. ground cumin
- ½ tsp. chili powder
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. cayenne pepper
- 1 package egg roll wrappers (about 24 total)
- non-stick cooking spray
- Preheat oven to 425 and lightly oil a baking sheet with non-stick cooking spray.
- In a large bowl combine the beans, corn, spinach (don’t forget to squeeze the spinach dry!), cheese, chiles, green onions, and spices. Mix well so that all the spices are evenly distributed.
- Place one egg roll wrapper on a large plate or cutting board so that it appears in the shape of a diamond, with a corner pointed towards you.
- Using a ¼ cup-measuring cup, scoop ¼ cup of filling and place in the center of the egg roll wrapper.
- Fold the corner closest to you over the filling and roll once completely.
- Tuck the corners pointed outward in towards the center and continue rolling until there is a small portion of the egg roll sheet remaining.
- Using a pastry brush or your finger, lightly spread a little bit of water on the corner to help the egg roll hold together. Complete rolling, pressing the wet corner down to seal closed.
- Repeat this process with the remainder of the filling and wrappers.
- Place the sealed egg rolls on a baking sheet and lightly spray the tops with a thin layer of cooking spray.
- Bake for 15 minutes, or until the tops begin to turn golden brown. Flip once halfway through.
- Serve warm with salsa.
Notes and Tips:
- This recipe was found on “Annie’s- Eats” food blog, but was originally adapted from Ezra Pound Cake.