Here’s an appetizer that won’t blow your healthy eating because it’s baked not fried. Plus, it’s freezer friendly. It’s chock full of black beans, corn, spinach and Mexican cheese. Kick it up a notch with a pinch of cayenne pepper, would you please. My friend who loves Chili’s Restaurant say they taste like the real thing. Hoorah for take-out at home, homemade freezer style.Check out the yummy filling.
The wrappers are found in the produce section of the grocery store. Start with 2 heaping tablespoons of filling in the center. I like to use the paper in the package to separate the egg roll I’m working on from sticking to the others.
Fold the bottom like an envelope.
Roll to the end and wet your forefinger dipped in water. Seal the pretty egg roll and place in a sprayed pan.
- 2 cups frozen corn, thawed or 1 can rinsed and drained
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
- 2 cups shredded Mexican cheese blend
- 4 green onions, finely chopped
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. cayenne pepper
- 1 package egg roll wrappers
- In a large bowl, mix everything but the egg roll wrappers.
- Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center.
- 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 your finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
- Preheat the oven to 425. 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. Serve warm with ranch, guacamole, salsa or sour cream if desired.
- Freezing Directions:
- Bake as directed. Cool completely, flash freeze in a quart size bag.
- Cooking Day:
- Thaw 24 hours. Reheat in 425 oven for 15 minutes or until hot. Lay a piece of foil on top if browning too quickly. You can also reheat in toaster oven or skillet. Microwave reheating produces a soft burrito like texture.
Slice them on a diagonal and serve piping hot. How about some homemade ranch for dunking? Better yet, stir in a 1/2 teaspoon cumin and chili powder for a Southwest ranch.
Your egg roll might feel naked without it, but they do taste wonderful without ranch, sour cream or salsa. They’ll be gone in a flash!
Update: I’ve started flash freezing uncooked egg rolls for an hour or so until solid and then transferring them to freezer bags. Then I pan sautee or grill frozen. They taste awesome!
Is your Mexican healthy?