Friday, September 24, 2010

Baked Southwest Veggie Egg Rolls

This is another great dish to put in as much variety of vegetables as you want. I kept it pretty tame, but, zucchini, eggplant, tomato, cilantro--you name it!-- would all be fabulous. And it's such a cinch to make, I know we'll be having this one again!

Baked Southwest Veggie Egg Rolls
(adapted from Ezra Pound Cake)
Makes about 15

1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 red bell pepper, diced
1/2 cup Cheddar cheese, shredded
1/4 cup Monterey cheese, shredded
1 can (4 ounces) chopped green chiles
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of crushed red pepper flakes, optional
Egg roll wrappers

1) In a large bowl, combine everything but the egg roll wrappers.
2) Place a heaping 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
3) Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 degrees for 15-20 minutes until lightly brown, flipping them halfway through baking time. Serve warm with salsa, sour cream, or southwest chicken salad dressing. Enjoy!

1 comment:

  1. yum! It's also fun to baste the egg rolls in beaten egg. Great idea



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