We had friends coming to visit, and since they were arriving between lunch and dinner, I wanted to have a light snack available in case they were hungry!  Corrie and I definitely enjoyed these.  They were an easy appetizer to put together, and they will certainly make a repeat appearance…probably at a birthday/Halloween party for Corrie later in the month in fact!

Also, I think the idea lends itself to a number of variations.  These are vegetarian, but you could easily add chicken or do a beef or pork filling, or go the pizza-themed route.  Options!  I love options.  Generally, I need to know what all of them are before I can make a decision. 😉

Baked Southwest Egg Rolls

  • 2 cups frozen corn, thawed
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry (get as much water out as possible!)
  • 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
  • 1 package egg roll wrappers (about 24 total)

In a large bowl, mix together all ingredients except for the the egg roll wrappers until blended.  On your work surface, place an egg roll wrapper so that one corner is facing towards you (like a diamond shape).  Put a full 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 like a burrito!  Then lightly brush a little bit of water or beaten egg on the remaining free corner and finish rolling to seal.

Preheat the oven to 425˚ F.

Spray a baking sheet with cooking spray, and put the sealed egg rolls on the baking sheet seam side down.  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.

Source: Found at Annie’s Eats; adapted from Ezra Pound Cake

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