Mexican Style Vegetarian Egg Rolls

Mexican Style Vegetarian Egg Rolls

Six Egg Roll Wrappers
12 Ounces Of Frozen Chopped Spinach (Thawed With As Much Water Squeezed Out As Possible)
1/2 Cup Of Thawed Frozen Sweet Corn
1/2 Cup Of Black Beans
1/2 Cup Of Shredded Cheddar Cheese
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Jalapeno Pepper
A Tablespoon Of Finely Chopped Scallion
A Teaspoon Of Cumin
A Teaspoon Of Red Cayenne Pepper
Two Teaspoons Of Chili Powder
A Teaspoon Of Sea Salt
Canola Oil

Preheat the oven to 400 degrees.

Combine all of the ingredients except the egg roll wrappers in a bowl. Mix well.

Place an egg roll wrapper on a clean, dry surface in a diamond pattern. Place a sixth of the vegetable filling into the middle. Fold the top of the wrapper over the filling and tuck it in. Fold in the sides and tuck them in. Moisten the bottom tip with warm water and fold that over the top. Place the filled egg roll (bottom tip down) on a greased baking sheet. Repeat until all of the wrappers have been filled. Brush the egg rolls with canola oil.

Bake in the preheated oven for 15 minutes or until the egg rolls are golden brown. Serve with salsa and sour cream.

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