Wednesday, May 8, 2013

Baked Southwest Egg Rolls

What a week.

Enough said.

I want to share the baked southwest egg rolls that I made last week with a bunch of gal pals at my Pampered Chef party! It was so much fun to be in the kitchen with all the ladies and cooking up at tasty appetizer. And this was the perfect recipe to try. They came together quick and are a healthier alternative because they are baked. 

From the census from all the ladies there that night I would say they were a hit. They have a avocado ranch dipping sauce to enjoy with the egg rolls. They were even good left over. I refrigerated them and then heated them up in a little bit of oil in the skillet for my husband the next day, he also thought they were a winner!

 Baked Southwest Egg Rolls

2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
4 oz can diced green chiles, drained
2 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 400 degrees. In a large mixing bowl combine all ingredients except the egg roll wrappers ;) 

Scoop ingredients into egg roll wrapper and roll up. Use water on your finger to close the egg roll wrappers. (There should be instructions on how to roll on back of wrapper package!)

Place seam side down on parchment paper lined baking sheet. 

Brush each wrapper lightly with olive oil and bake for 15 minutes, turning each egg roll over half way through.

Avocado Ranch Sauce

1/2 cup ranch
1/2 avocado
(lime juice and cilantro optional)

 Source: Budget Savvy Diva

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