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Southwest Egg Rolls Recipe

   
 

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     Southwest Egg Rolls

Category   Appetizers
Sub Category   None
Servings   30

Ingredients
1 cup fresh baby spinach, chopped
2 tbsp red onion, finely chopped
2 tbsp red pepper, finely chopped
1 jalapeno, seeded and minced
1 tbsp canola oil
1/2 cup frozen corn, thawed
1/4 cup black beans, rinsed and drained
1/8 tsp salt
Dash cayenne pepper
 
Dash ground cumin
3/4 cup monterey jack or mexican blend cheese, shredded
4 oz reduced fat cream cheese
30 wonton wrappers
Cooking spray

Instructions
In a large skillet, saute the spinach, onion, red pepper, and jalapeno in oil until tender. Stir in the corn, beans, and seasonings. Heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted.
Position a wonton wrapper with one point toward you (keep the remaining wrappers covered with a damp paper towel until ready to use). Place 2 tsp of filling in the center of the wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water and press to seal. Repeat with remaining wrappers and filling.
Place in a 15 x 10 x 1 baking pan coated with cokoing spray. Lightly coat egg rolls with additional cooking spray. Bake at 425 for 8-10 minutes or until golden brown.


Originally Submitted
4/17/2014





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