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Southwest Egg Rolls

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PREP TIME
15 min
COOKING TIME
5 min
TOTAL TIME
20 min
SERVINGS
8 servings
Snack Southwestern
Southwest Egg Rolls
Ingredients
  • 1/4 cup olive oil
  • 1/4 cup chopped green onion
  • 8 cups fresh baby spinach
  • 1 cup frozen corn
  • 1 (15 ounce) can black beans, drained
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 6 ounces Monterey Jack cheese, shredded
  • 1 (14 ounce) package egg roll wrappers
  • vegetable oil for frying
Instructions
1
Preheat a skillet over medium heat, and warm olive oil within it. Introduce sliced onions into the skillet, allowing them to soften until they become tender. Add a handful of fresh spinach leaves, frozen corn kernels, and cooked black beans to the skillet, stirring until they are well combined. Introduce a squeeze of lime juice into the mixture, and season with salt and cumin to taste.
2
Remove the skillet from heat, then stir in shredded cheese until it is fully incorporated.
3
Next, take an egg roll wrapper and position 1/4 cup of the filling mixture in its center. Fold in the sides of the wrapper, and then roll it into a neat cylinder to form an egg roll.
4
To seal the edges of the wrapper, lightly moisten them with a small amount of water.
5
In a large, heavy skillet, heat enough vegetable oil to cover the egg rolls when they are placed in it. Preheat the skillet over medium-high heat, and carefully place egg rolls into the hot oil in batches.
6
Cook the egg rolls until they are golden brown, then remove them to paper towels to drain excess oil.