Saturday, February 19, 2011

Baked Southwestern Egg Rolls


2 cups thawed frozen corn

1 can black beans, drained and rinsed

10 oz frozen chopped spinach, thawed
and squeezed out

1 can diced green chilies (4 oz)

2 cups daiya cheddar style "cheese"

4 green onions

egg roll wrappers

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

1/4 tsp red pepper

(adjust your seasonings accordingly if you have
littles in residence)


Mix everything together in a big bowl
(except for the wrappers).
Lay an egg roll wrapper out on a flat surface
with one corner facing you, like a diamond.
Place about 1/4 cup filling on it.
Fold the corner nearest you over the filling.
Roll a bit. Fold the two sides in towards the center.
Then roll it up the rest of the way.
Dab a bit of water on the far corner.
Seal up the egg roll so that it doesn’t come apart.
Do this until all egg roll wrappers are filled.
The filling should make about 24 rolls.

Preheat oven to 425 degrees.
Place rolls, seam side down, on a lightly sprayed
baking sheet. Spray the Southwestern egg rolls with
a light layer of olive oil cooking spray.
Cook for about 15 minutes until heated through,
golden, and slightly crispy. It’s best to turn
them half way through the cooking time.
Serve with salsa and vegan sour cream and ENJOY!

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