Today we concocted a super easy and tasty Southwest Egg Roll recipe. We had a lot of fun mixing the ingredients, eating them as we went along, and wrapping the egg rolls up into perfect little packages for consumption. I wasn’t sure how the spices would go over with my kiddos so I complemented the dish with cooling cucumbers and tomatoes and it was a hit! With this healthy meatless meal you can have dinner on the table in less than 30 minutes……..now I like the sound of that 🙂
Southwest Egg Rolls
This recipe makes about 5 egg rolls so please double the batch if need be.
- 1/2 cup organic refried black beans (ours had a little kick from some jalapeño peppers – if you are using plain refried beans I would try adding a dash of chili powder and ~1 Tbsp of diced chiles, drained or to taste)
- 1/2 cup frozen organic spinach, thawed and squeezed dry
- 1/2 cup frozen organic corn, thawed
- 1/2 – 3/4 cup shredded cheese of choice (we used cheddar – I always recommend that you shred your cheese yourself. Not only does it taste and melt better, but then you don’t have any of the extra anti-caking additives)
- 1/4 tsp cumin (or more to taste……I just wanted to make these kid friendly. I love cumin so I would have easily added more)
- a pinch of black pepper
- 5 egg roll wrappers
- Preheat oven to 400 degrees F.
- Combine all of the ingredients (except for the egg roll wrappers) in a large bowl and stir until thoroughly mixed.
- Place an egg roll wrapper on a plate (in a diamond fashion) and put about 1/4 cup of the mixture into the middle of the egg roll
- Get a small bowl of water and wet your pointer finger to trace a line of water on all the borders of the wrapper.
- Fold the tip closest to you over the filling so it’s snug. Then fold the left and the right corners into the center.
- Rolls up the wrap and place it on a greased baking sheet (I used a little avocado oil and then also brushed a tiny bit of the oil on the tops of the egg rolls with a silicone basting brush).
- Continue this process with the other wraps until the bean mixture is gone.
- Bake for about 12-15 minutes (turning halfway through) or until lightly brown.
- Serve warm with a dip of sour cream and salsa or homemade ranch dressing.
- Stand up and do the happy dance because these are super yummylicious and they were so fun and easy to make!
I’m thinking that chopped bell peppers would have been another great addition to these egg rolls. Mmmmmm…….we’ll definitely be making these again!