I have been eagerly awaiting the day when I could make these. I had the hardest time finding egg roll wrappers at my grocery store, but I randomly found them one day. I have yet to see them there again. I wonder if someone requested them...
Southwest Egg Rolls
Originally found at Emily Bites
2 cups frozen corn, thawed
1 (15 oz) can black beans, drained and rinsed
2 cups shredded cheese
4 scallions (green onions), chopped
1 (4 oz) can of green chiles, drained
1 t ground cumin
½ t chili powder
¼ t cayenne pepper
1 package egg roll wrappers
Preheat the oven to 425. In a large bowl, combine all ingredients except egg roll wrappers. Stir to combine.
For your assembly station, you'll need a flat, clean, dry surface; your filling; a bowl of water; and your oven sheet for baking. For instructions on how to roll an egg roll, see this link. Use a few heaping tablespoons of filling per wrapper. Do not overfill.
When all egg rolls are assembled, lightly brush or mist the tops with olive oil. Bake for 10 minutes, then turn and brush or mist the other side with oil. Bake another 5-10 minutes, until wrappers are golden brown. Serve warm.
My Notes:
I omitted the spinach in my version, because I didn't feel like taking the time to wilt the fresh spinach I had on hand to mix it in with the rest of the filling. As a result, I had far less filling than Emily did, and only managed to fill about 14 wrappers (I also think I was a little more generous with my filling than she was at first). You can also go crazy and fry these, just make sure they're sealed reallly good, because you don't want oil splattering everywhere if they burst open. Baking does change the texture a little--they're not quite as chewy and much more crunchy than crispy, but they're still good.
