Southwestern Egg Rolls

Let's be honest. This one turned out OK, and the kids want to try it again and make improvements. So, consider this a fun platform to leap from, choosing your own modifications. As they are, the rolls are low in calories and fat, and have a good amount of protein and fiber. Everyone thought the crispy egg roll outsides were delicious, and it was FUN to make them, folding them up like little envelopes. But the filling might need more oomph. Consider adding a blob of salsa, some chiles, or even a bit more spice.

Snacks

Ingredients

1 package of 24 egg roll wrappers
2 cups frozen corn, thawed (Trader Joe’s is great)
1 15-oz can black beans, drained and rinsed
2 cups reduced fat shredded Mexican cheese blend
1 10 oz. packaged frozen chopped spinach, thawed (squeeze dry)
4 green onions (scallions) chopped
3/4 cup sliced mushrooms, if desired
1/2 cup chopped bell peppers, if desired
1 teaspoon of ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
black pepper to taste
1/4 teaspoon cayenne pepper
1 jar salsa or fresh salsa for dipping; or yogurt-cilantro dip is also great for dipping

Instructions

Preheat oven to 400 degrees. Cover two cookie sheets with foil, and spray with cooking spray. Set aside.
Mix all vegetables, beans, cheese, spices, salt and pepper in large bowl.
For each roll, put an egg roll wrapper in front of you with one point downwards, like a diamond shape. Spread about 1/4 cup of the filling mixture from the bowl in the middle of the wrapper, in a horizontal line from left to right.
Fold up the bottom of the wrapper, fold in both sides, and then fold down the top like an envelope, or form into rolls. Use a small dish of water and dip your finger into it to wet the edges as you form your envelope, to help seal them. Put each “envelope” onto a cookie sheet.
When all the rolls are made, spritz them with cooking spray lightly and bake for about 7 minutes in the hot oven. Flip them gently and bake another 7 minutes. The wrappers should have a tinge of brown on them, and will look slightly blistered.
Let them cool slightly – the filling inside is hot! The kids loved dipping these in salsa.

More Information

This recipe is loosely based on similar recipes found around the web, especially one from the fun site Emilybites.com.

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