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. © RecipeRoulette.net |
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. |
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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