Southwestern Egg Rolls

Last night I was on the phone with my Mom, she was baking up some yummy egg rolls. This reminded me of these delicious Southwestern Egg Rolls I made on New Years Eve. I found the recipe on a fantastic blog - it's a gold mine of wonderful recipe ideas, and the ingredients aren't so out-of-this-world that it's harder to throw the recipe together.

The egg roll wrappers can be found in the produce section. I remember the first time I was looking for them at the grocery store... couldn't find them anywhere! To me, the produce section seems like a strange place to eventually find these, but they're right there next to the wonton wrappers.

I think the next time I make this, I'll use less spinach or avoid it altogether (I already used half the recipe called for, and it was too much for my taste). Annie was right, eating this with salsa hits the spot perfectly. I love how crunchy the wonton wrappers become in the oven! It's delicious! But, I learned (from the leftovers) that the next day, the egg roll shells aren't as wonderfully crispy - so gobble them up the day you make them!

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Southwestern Egg Rolls
(with my commentary)

"2 cups frozen corn, thawed (I used canned corn)
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry  
(again, spinach isn't my thing...)
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped

1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper (I didn't have any, so we left it out, naturally)
1 package egg roll wrappers (about 24 total) (the wonton wrappers and filling come out pretty even)

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. 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 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa."

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Sooooooooooo delicious! I'm glad my Mom reminded me of egg rolls last night, or I would have forgotten to post this recipe. There are so many awesome things to do with wonton and egg roll wrappers. It's kind of addicting.

recipe and pic source: Annie's Eats