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Wednesday, August 28, 2013

Baked Southwest Egg Rolls

After making my Baked Mozzarella Sticks, I was inspired to make more egg roll wrapper meals.  I've always loved Southwest Egg Rolls in restaurants, but know they are sinful for my health.  I decided to make my version of Southwest Egg Rolls, using healthy ingredients and baking them instead of frying.  These would make a great appetizer (great for fall football games!) or serve them as a vegetarian meal (that's what I did).  They were so good.  I'm looking forward to leftovers for lunch tomorrow. 

2 Cups Frozen Corn, Thawed
1 Can (15 oz) Black Beans, Rinsed and Drained
1 Bag (10 oz) Frozen Chopped Spinach, Thawed and Squeezed Dry
2 Cups Shredded Mexi-blend cheese (Low or Non-Fat)
1 Can (4 oz) Diced Green Chilies, Drained
2 Tbsp. Chives (Green Onions)

2 Tbsp. Dried Cilantro (or 1/4 Cup Fresh Cilantro)
1 tsp. Cumin (Ground)
1 tsp. Chili Powder
1 tsp. Black Pepper
1 Package Egg Roll Wrappers, Room Temperature

1.  Preheat oven to 400 degrees.  Combine all ingredients (minus the egg roll wrappers) in a large bowl and stir well thoroughly mix.  

2.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and put a large spoonful (about 1/4 cup) of the filling in the center.  

3.  Fold the tip closest to you up over the filling snugly.  You can add a few drops of water to make it stick better.
4.  Carefully (here is where it can sometimes break), fold the right and left sides in to the center (use a bit of water again if you desire).  

5.  Roll up the wrap and use a bit of water to seal it.  Repeat with the remaining filling and wraps.6.  Place the sealed egg rolls on the baking sheet (sprayed with cooking spray) seam side down.   Spray a little cooking spray on top of the egg rolls.
7.  Bake at 400 for 12-17 minutes, or until lightly brown, turning halfway through baking.  

Serve immediately, warm with fresh salsa and ranch sour cream dip.   


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