Savor the flavor of the Southwest with these easy, oven-baked egg rolls packed with a cheesy mixture of black beans, corn, spinach, and spices, perfect for a healthy appetizer or snack.
30 minutes, 24 egg rolls
| 2 cups | Frozen corn, thawed |
| 1 can | Black beans, drained and rinsed. |
| 1 package | Frozen chopped spinach, thawed and drained, or chopped fresh spinach. |
| 2 cups | Shredded mexican cheese blend |
| 1 can | 4oz 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 |
| 1 package | Egg roll wrappers (about 24) |
| to taste | Salsa, for serving |
| 1. Preheat oven to 425 F. |
| 2. In a large bowl, combine all ingredients except wrappers. |
| 3. Mix well to blend. |
| 4. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you. |
| 5. Place a portion of the filling in the center of the egg roll wrapper. |
| 6. Fold the tip closest to you up over the filling, |
| 7. Roll a bit, then take the points pointing outward and fold them in toward the center. |
| 8. Continue rolling into an egg roll shape until a small part of the remaining point is still free. |
| 9. Dip a finger in water and lightly brush on the edges of the free corner. © FirstPageRecipes.com |
| 10. Finish rolling and press to seal closed. |
| 11. Repeat with the remaining wrappers and filling. |
| 12. Lightly oil a baking sheet with cooking spray. |
| 13. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. |
| 14. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. |
| 15. Serve warm with salsa (errorni). |
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