makes 15-24

2 C fresh or frozen corn, thawed
1 can black beans, rinsed and drained
1 package frozen chopped spinach, thawed and squeezed dry
2 C shredded cheddar jack cheese blend
1 can diced green chili, drained
4 chopped green onions
1 t ground cumin
1/2 t chili powder
1 t salt
1/2 t pepper
1/4 t cayenne pepper
1 package egg roll wrappers or spring roll wrappers

In a large bowl, combine all ingredients but the wrappers. mix well to blend. 

For egg roll wrappers: 
Lay a wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 C of filling in the center. Fold the trip 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.

For spring roll wrappers: 

Place one wrapper either in a bowl or warm water for 40 seconds or under running warm/hot water for about 40 seconds, flipping with your hands to soften the wrapper and that it's pliable.
Place on plate or other work surface and put approx 1/4 C of filling at the top center of the circle. Gently fold the top part of wrapper onto the filling.

Fold the sides.

Now gently but tightly roll the filling part onto the rest of the wrapper.

Finish rolling and place seam side down onto a seasoned pizza stone or a greased baking sheet.

Repeat with the remaining wrappers and filling.

Preheat oven to 425 degrees. Lightly spray the tops of the egg rolls with cooking spray.

Bake for about 15 minutes, or until lightly brown. 
(Now, I didn't do this but wish I had.) Turn half way through baking. 

Serve warm with salsa, guacamole and/or sour cream.


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