Wednesday, July 11
South of the Border Egg Rolls
I have no idea why I am calling these South of the Border. It sounds kind of catchy, so I am sticking with it. They aren't your typical egg rolls. They are more of a hybrid. They are also baked and fun to make up!
These can be a fun snack or appetizer. You could also pair them with rice and call it a meal.
2 cups cooked, shredded chicken
2 cups frozen corn, thawed
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) pkg. frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican or taco cheese blend
1 (4 oz) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 pkg. egg roll wrappers
1 lightly beaten egg
In a large bowl, combine everything but the egg roll wrappers. Lay out the egg roll wrappers so one of the corners is pointing towards you. Place 1/4 cup of the filling in the center. Fold the tip closest to you over the filling, roll a bit, then take the point pointing outward and fold it toward the center. Continue rolling into an egg roll shape until just a small tip is still showing.
Dip a finger in the beaten egg and lightly brush the edges of the free corner. Finish rolling and press to seal. Repeat for each egg roll until either all filling or egg wrappers are used.
Preheat oven to 425. Lightly spray a baking sheet with non stick cooking spray. Place egg rolls seam side down and spray tops with more cooking spray.
Bake about 15 minutes or until lightly brown, turning rolls once halfway through baking.
Serve with salsa, if desired.