The other day we tried these spinach and bean egg rolls. They were easy and yummy! I guess we ate them so quickly that I didn’t get a great final picture or even one with an egg roll cut open.
I adapted this recipe from the 2010 Healthy Cooking Annual Recipes cookbook from Taste of Home. (I really like their recipes).
Initially, I only made 1/2 of this recipe, but I wished I had made a full batch.
This will make 20 egg rolls:
2 cups frozen corn, thawed
1 -15oz can black beans, drained and rinsed
1 -10oz package frozen chopped spinach, thawed and squeezed dry
1 C Shredded cheese of choice
1 -4oz can chopped green chilies, drained
1 tsp cumin
1/2 tsp chili powder
1/2 tsp pepper
20 egg roll wrappers
salsa or ranch for dipping
Start by mixing your spinach and corn together.
Then add your beans and green chilies.
Add the rest of the remaining spices.
Here’s the egg roll wrappers that we purchased. They were in the refrigerated produce section. I would love to hear from anyone who has successfully made egg roll wrappers from scratch:).
Fill the wrappers with 1/4 cup of filling.
Wrap them like a burrito and wet the top corner to seal it well. Put them seam side down on a greased cookie sheet. Spray the tops of the rolls as well. Bake them at 425 degrees for 10-15 minutes. Serve warm with salsa or dressing.
We found that these re-heat really well too!
Blessings to your family,