Sunday, August 11, 2013

.southwestern eggrolls.

in the world of food, mixing and matching ethnic cuisines is the go-to cool these days. i'm not going to argue with the trend when it comes to these southwestern egg rolls. not only would they be a fantastic appetizer, but they're substantial enough to have as a sinful meal all their own.

once you gather your ingredients on your countertop, throw them all in a big ol' bowl. you heard me right- we're not baking here where the order of operations matters.

keep going. get it all in there.

almost there. you've got all the goods in the bowl. go ahead and mix it all up. really well. keep going, we want a bite of everything in each egg roll.

lay out a few egg roll wrappers at a time and plop your insides right in the middle. i had never rolled an egg roll before this and my first few were pretty terrible. i had to keep reading the instructions on the back of the egg roll wrapper packaging and picturing what i knew one was 'supposed' to look like.

eventually, i got it down and they were all lined up neatly and ready to get in the oven. bake until golden, about 15 minutes at 425. oh, and when they come out and are ready to eat, it is a magical moment. they are delicious dipped in salsa- maybe sour cream? guacamole? plain even... they crunch just like a egg roll should upon first bite and the blend of flavors is a southwestern delight.

southwest egg rolls
from blog loven

what you need
2 cupsFrozen corn; thawed
1 (15 oz.) canBlack beans; rinsed and drained
1 (10 oz.) packagefrozen chopped spinach; thawed and squeezed dry
2 cupsMexican Cheese blend; shredded
1 (4 oz.) canGreen chili; drained, chopped
4 ouncesGreen onions; chopped
1 teaspoonground cumin
1/2 teaspoonChili powder
1 teaspoonSalt
1/2 teaspoonpepper
1/4 teaspoonCayenne pepper
1 packageegg roll wrappers; (about 24 total)

what you do
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° 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.

No comments:

Post a Comment

.comments are as sweet as sugar.