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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