Southwestern Eggrolls anyone?

Tuesday, July 23, 2013

Hello all!!!  It's been awhile since I've blogged- which is UNEXCEPTABLE! 
So remember in one of my recent posts how I was talking about the Design Star party at the Smiths every night? (if you haven't read that go read this for some background on what Design Star is and what we do!)
Well last Sunday was the season finale, and I knew that I had to make something special.  And special it was!!!  I pinned this recipe awhile ago, thinking how pretty they looked, knowing that I would most likely never have the courage to make them. 
 I sure found the courage!  And boy was I glad I did!  Can I confess something? I've never made eggrolls.  Ever.  I've always loved eating them, dipping them, taking way too many of them.  But make them?  Nope.  So this is all new territory for me, but I was so pleased with the end results!

I started off by mixing all the amazing ingredients together.... I could've literally just sat there and ate the entire bowl with chips.  No joke.  It had corn, beans, spices, onions.......... All wrapped up in these adorable little rolls!

The process itself was much easier then I imagined.  Really!!  ANYONE CAN MAKE THESE!!  I put a little of the filling in the middle of one of the eggrolls, folded the two sides, and then rolled all the way up!!  And look how great they turned out!
Look at that filling.  It wouldn't be safe to have that thing around me for very long. I'd eat it all!
Funny story, you see those egg roll wrappers?  Haha, they aren't really egg rolls!!  My mom went to three different stores looking for them, and she couldn't find them anywhere!  She even tried the actual Asian store, with no luck.  So she brought home a set of pastry wrappers, which worked just as well as any egg roll!
There they are, all ready to bake!
See these first ones in the above picture?  They're my pretty ones.  Actually I had a lot of really pretty ones, but by the time I went to take a picture, there were only three left!!  So I had to make do:) 
Southwestern Eggrolls
  • 2 cups frozen corn, thawed
  • 1 can (15 OUNCES) black beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dried
  • 1 1/2 cup shredded Mexican cheese blend
  • 1 can (4 ounces) chopped green chilies, drained
  • 4 green onions, chopped
  • 1/4 cup chopped cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne red pepper
  • 1 package (21) egg roll wrappers
  • **1 egg beaten for sealing egg roll (can substitute water)
  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 and continue to roll tightly to seal (see directions on egg roll wrapper). Using your finger, moisten remaining corner with egg. Repeat.
  2. Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.
  3. Serve warm with salsa, guacamole and/or sour cream.
Recipe adapted from Nutrious Eats

Thank you so much for taking the time to read, and if you could comment or share this with others that would MAKE MY DAY! :) 

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  1. Looks amazing! I so could eat bowls of that filling as well . . . why is it so hard to actually get things in the oven? :)

    1. I know!!!! I always do it whenever I bake...whether it's dips or dough or batter. I can't keep my fingers out of them!

  2. Whoa, the filling has spinach in it? Count me in! I love your creativity in using the pastry wrappers, too! Yummy!

    1. My creativity? I wish. It was my mom's brilliant idea. I thought it was pretty smart too!! :)


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