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Southwest Egg Rolls Recipe

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This recipe for Southwest Egg Rolls is from Fueling the Mission: Recipes from the 421st Squadron, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
1 cup fresh baby spinach, chopped
2 tablespoons finely chopped red onion
2 tablespoons finely chopped sweet red pepper
1 jalapeno pepper, seeded and minced
1 tablespoon canola oil
1/3 cup frozen corn, thawed
1/4 cup black beans, rinsed and drained
1/8 teaspoon salt
Dash cayenne pepper
Dash ground cumin
3/4 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican
cheese blend
4 ounces reduced-fat cream cheese
30 wonton wrappers
Cooking spray
Directions:
Directions:
1. In a large skillet, saute the spinach, onion, red pepper and
jalapeno in oil until tender. Stir in the corn, beans and seasonings;
heat through. Remove from the heat. Stir in shredded cheese and
cream cheese until melted.

2. Position a wonton wrapper with one point toward you. (Keep
remaining wrappers covered with a damp paper towel until ready
to use.) Place 2 teaspoons of filling in the center of wrapper. Fold
bottom corner over filling; fold sides toward center over filling.
Roll toward the remaining point. Moisten top corner with water;
press to seal. Repeat with remaining wrappers and filling.

3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking
spray; lightly coat egg rolls with additional cooking spray. Bake at
425° for 8-10 minutes or until golden brown, turning once.

 

 

 

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