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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Wednesday, May 25, 2011

Southwestern Black Bean Egg Rolls

 I have a thing for pretty food.  For my daughter's birthday party, I did some serious cooking.  I miscalculated these egg rolls, however, and in my zest to be organized I made them in advance and slipped them into a ziptop bag precooking.   Big mistake, as the thin egg roll dough melted, essentially, and resulted in some seriously ugly egg rolls.  With holes in them.  At my 2nd eldest sister's urging, I served them.  Those social workers, they can get you to do anything through first validating you...  She said something to the effect of "I agree, I hate ugly food too, and they are ugly, but everything else is so pretty, no one will notice."  What she should have said is "These are so yummy their ugliness will only offend you for a few minutes!"  I remade them recently for dinner at a friend's home, but I made sure to keep a little filling for us to have later in the week!

These are vegetarian, filling, and surprisingly good, especially coming from several pre-made or frozen ingredients.  Make them for your next party!

Southwestern Black Bean Egg Rolls
Adapted from Annie's Eats

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry (i do this in a few paper towels)
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles
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

In a large bowl, combine everything but the egg roll wrappers.  Mix well, making sure spinach is distributed- it clumps when so dry.  Lay an egg roll wrapper out on the counter so that one of the corners is pointing toward you and place ¼ cup of the filling in the center, making it somewhat log shaped.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water and lightly brush on the edges of the free corner. Press to seal closed.  Repeat.

Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.  Bake for about 15 minutes, or until lightly brown, turning halfway through baking, if you must have them equally browned.  Serve warm but not piping hot, with salsa, sour cream, or guacamole.

1 comment:

  1. I believe I said they were delicious and should be served on that basis, but I'll let your version stand.