Southwest Egg Rolls
One of the most popular appetizers I make!
Ingredients
- 2 cups frozen corn, thawed
- 1 15 oz can black beans, rinsed
- 1 9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
- 3 cups shredded Mexican Cheese
- 1 7oz can diced green chiles, drained
- 4 green onions, finely chopped
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 package egg roll or wonton wrappers
Instructions
- Preheat oven to 425F.
- Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
- In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.
- Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
- Lightly spray the tops of the egg rolls with cooking spray and bake for 15-20 minutes, flipping them at least once during baking.
Notes
Pair with Southwest Ranch Dip!
After you mix the ingredients 
Start with these egg roll wrappers 
Scoop a small spoonful on to one half 
fold one corner over and tuck under mixture 
cross one corner across to the middle 
cross the opposite corner to meet in the middle 
repeat until just one small flap left 
Wet the remaining corner and press it on roll