September 03, 2013

Baked Southwest Egg Roll

Last week I shared with you a great tofu option for meatless Monday.  If tofu isn't your thing, here's a great legume option that I'm sure you'll love.  Since this recipe makes a lot of filling, I like to make the filling and use it for a couple meals.  Instead of making all of the egg rolls and reheating them as leftovers, I'll bake the egg rolls fresh each day.

Baked Southwest Egg Roll
Serves 4-5
Egg Roll Ingredients
  • 1 cup frozen corn, thawed
  • 1 15 oz. can black beans; drained and rinsed
  • 1 10 oz. package frozen spinach; thawed and squeezed dry
  • 1 cup Mexican cheese blend
  • 1 4 oz. can diced green chilies; drained
  • 2 green onions; chopped
  • 1 t cumin
  • 1/2 t chili powder
  • 1 t salt
  • 1/2 t pepper
  • 1/4 t cayenne pepper
  • 1/2 package egg roll wrappers (about 12)
Sauce Ingredients
  • 1/4 cup plain Greek yogurt
  • 1/4 t chili powder
  • 1/4 t cumin
  1. Combine all of the ingredients for the sauce together; set aside
  2. Preheat oven to 425 degrees F and line a baking sheet with foil sprayed with cooking spray
  3. In a large bowl, combine all of the ingredients (except the egg roll wrappers)
  4. Lay an egg roll wrapper on a clean surface so that one of the corners is pointing towards you
  5. Place 1/4 cup of the mixture into the center of the egg roll
  6. Fold the tip closest to you over the filling
  7. Take the two points facing outward and fold them into the center
  8. Lightly brush the remaining pointed corner with water
  9. Roll the remaining corner into the center and brush with additional water to seal the egg roll closed
  10. Place the egg roll onto the cookie sheet and repeat the process with the remaining egg roll wrappers
  11. Bake for about 15 minutes or until lightly brown
  12. Serve with dipping sauce and garnish with cilantro

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