I’m so boring when it comes to appetizers. I have my favorite few starters that now are just repeats. I needed something new and interesting to add to my repertoire. Ezra Pound Cake’s Baked Southwestern Eggrolls are a real crowd pleaser. I love cooking with Jason, so I wrangled him into my assembly line and the prep time was less than 10 minutes.
It’s actually low in fat without missing out on flavor. Spinach, corn, black beans, green chilies, mexican cheese, green onions and south of the border spices are packed into crispy eggroll wrappers. Place in the oven and bake for 15 minutes until browned and watch the fiesta begin.
Note: This was designed as a low-fat recipe, but if you’re looking for something closer to a restaurant-style Southwestern egg roll, double the amount of cheese from 1 cup to 2, and use a full-fat variety.
2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chiles, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
Dash of cayenne
20 egg roll wrappers
1. In a large bowl, combine everything but the egg roll wrappers. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
2. Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.
3. Serve warm with sour cream, salsa and/or guacamole.