1 10oz package frozen chopped spinach, thawed and squeezed dry
2 cups shredded mexican cheese blend
1 can diced green chiles, drained
4 green onions, chopped
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 package egg roll wrappers (24 total)
Instructions
In a large bowl, combine everything but the egg roll wrappers. Mix
well to blend. Lay an egg roll wrapper out on a work surface so that
one of the corners is pointing toward you and place ¼ 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 a finger in water
or beaten egg 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 degrees F. 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 salsa.
Originally Submitted
2/25/2015
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