Perfect party tray appetizer! These black bean, green chili, and cheese filled “egg” rolls are incredible! Perfectly flavored and vegetarian to boot! Bring these to your next football game or party, and I promise you’ll be a hit!!
2 cups organic frozen corn, thawed
1 (15 oz.) can organic black beans, rinsed and drained
1 (10 oz.) package organic frozen chopped spinach, thawed and squeezed dry
2 cups shredded Lite 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)
1 jar or container salsa of your choice
Preheat the oven to 425˚ F. In a large mixing bowl, combine all ingredients but the egg roll wrappers. Mix everything well to blend. Lay one egg roll wrapper on a clean work surface so that one of the corners is pointing toward you, like a diamond, and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take each of the points pointing outward and fold them in toward the center. Continue to roll 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.
Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and 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.
Fantastic recipe from Ezra Pound Cake!