Last night’s dinner: one of my favorites, baked southwestern egg rolls. Thanks to Nutritious Eats for the original recipe and awesome photo.
Here’s my version with a few edits…
- 2 cups frozen corn, thawed
- 1/2 package (5 ounces) fresh spinach, chopped
- 2 cups shredded Mexican cheese blend
- 1 can (4 ounces) chopped green chilies
- 4 green onions, chopped
- 2 teaspoons cilantro
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne red pepper
- 1 package egg roll wrappers
- 1 egg beaten for sealing egg roll
In a large bowl, combine everything but the egg roll wrappers. Place ~1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal (see directions on egg roll wrapper). Using your finger, moisten remaining corner with egg. Repeat.
Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil. Side note, don’t use too much oil! I made this mistake a few times. The rolls came out a little slimy and not as crunchy!
Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking. Serve warm.