January 12, 2011
Baked Southwestern Egg Rolls
This picture does not do justice. It is the best one I have since the sun was setting at 4:30 in the afternoon on a winter's day. The filling for these egg rolls is simply scrumptious. I used the extra filling the following night. I heated it up and served it over brown rice.
2 cups frozen corn, thawed
1 (15oz) can black beans, rinsed and drained
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend (for vegan use vegan cheese, add crumbled tofu or omit)
1 (4 oz) can diced green chiles, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 package egg roll wrappers (about 24 total), I have not looked, but I believe you can find gluten-free egg roll wrappers (if not in the refrigerator section of a nutrition center then try the freezer). If you are not able to find gluten free wrappers then I recommend serving the filling warm over brown rice.
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 1/4 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 degrees. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray (or very, very lightly brush with butter or olive oil). Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa. Enjoy!