Wednesday, May 2, 2012

Southwestern Egg Rolls

Makes 24 egg rolls
  • 2 C chicken, cooked and shredded
  • 2 C frozen corn, thawed
  • 1 (15 oz.) can black beans, rinsed and drained
  • 2 C fresh spinach
  • 2 C shredded Mexican 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 package egg roll wrappers (about 24 total)
In a large bowl, combine everything but the egg roll wrappers, and mix well. 
Lay out egg roll wrapper with a corner facing towards you, scoop 1/4 C of mixture in the center. 
Fold the tip closest to you, over the filling; roll a bit. 
Take the points facing outward and fold them in toward the center. 
Continue rolling until a small part of the remaining point is still free. 
Dip a finger in water and brush on the free corner. 
Finish rolling and press to seal closed.
Heat oven to 425. Lightly oil a baking sheet with cooking spray. 
Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. 
Bake for about 10 minutes, or until lightly brown. 
Flip rolls and bake for another 10 minutes until fully cooked.

You can also fry them.
Serve warm with desired dipping sauce; guacamole, sour cream, salsa.

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