I made these for our New Year's Eve celebration. I found them on Pinterest and have been wanting to try them for a while. These were easy to make and really delicious. The flavors were really good and I was able to throw them in a freezer bag for good eats later on.
My plan for these is to incorporate them into Mexican nights and freeze batches for easy weekend meals. I also think these would be great to make if you're bringing a meal to someone.
I served these with guacamole and salsa for dipping.
frozen corn, thawed
1 (15 oz)
can black beans, drained and rinsed
reduced fat shredded Mexican cheese blend
1 (10 oz)
package frozen chopped spinach, thawed and squeezed dry
1 (4 oz) can
of green chiles, drained
24 egg roll
wrappers (1 package)
oven to 425. Lightly mist two baking sheets with cooking spray and set aside.
In a large
bowl, combine all of the ingredients except the egg roll wrappers and stir to
water into a small dish and set aside. On a flat surface, place an egg roll
wrapper, corner facing toward you (like a diamond) and put ¼ cup of the mixture
from the bowl on the center of the wrapper. Spread the mixture in a horizontal
line from the left corner to the right corner of the wonton wrapper, leaving ½
inch or so of space on each side. Fold the bottom corner closest to you up over
the ingredients and give it a 90 degree roll. Fold the side corners in and tuck
them as you give the filled section another 90 degree roll. Dip your finger in
the dish or reserved water and lightly wet the edges of the remaining top
corner of the wrapper. Finish rolling the filled egg roll over the wet corner
so that it adheres. Place wrapped egg roll onto the prepared baking sheet.
Repeat with remaining ingredients.
When all of
the egg rolls are wrapped and on the baking sheets, lightly mist the tops with
cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the
wrappers are golden brown. Serve with salsa for dipping.