Southwestern Egg Rolls with Salsa Dipping Sauce

Name: Southwestern Egg Rolls with Salsa Dipping Sauce
Yield: 16
Ingredients: nonstick cooking spray; 2 c frozen corn, thawed; one 15-ounce can black beans, rinsed drained; one 10-ounce package frozen chopped spinach, thawed squeezed dry; one 4-ounce can diced green chiles, drained; 4 scallions, chopped; 1 tsp ground cumin; one 16-ounce package egg roll wrapper; 1 egg, slightly beaten; 5 plum tomatoes, quartered; 1 small clove garlic, minced; 3 scallions, white light green parts only, finely chopped; 1 c loosely packed cilantro leaves stems, finely chopped; 2 tsp kosher salt; 1/4 tsp cayenne pepper; 2 1/2 c shredded mexican blend cheese; 1/2 tsp chili powder; 1 1/2 tsp kosher salt; 1/2 jalapeno, seeded finely chopped; 1/2 juice of lime

0 mins

Total time

16

Serving

20

Ingredients

Enable cook mode

Ingredients

nonstick cooking spray

cfrozen corn, thawed

one 15-ounce can black beans, rinsed drained

one 10-ounce package frozen chopped spinach, thawed squeezed dry

one 4-ounce can diced green chiles, drained

scallions, chopped

tspground cumin

one 16-ounce package egg roll wrapper

egg, slightly beaten

plum tomatoes, quartered

small clove garlic, minced

scallions, white light green parts only, finely chopped

cloosely packed cilantro leaves stems, finely chopped

tspkosher salt

¹⁄₄

tspcayenne pepper

2¹⁄₂

cshredded mexican blend cheese

¹⁄₂

tspchili powder

1¹⁄₂

tspkosher salt

¹⁄₂

jalapeno, seeded finely chopped

¹⁄₂

juice of lime

Directions

Step 1

For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.

Step 2

In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach.

5 more steps — sign up to see the rest

To view this recipe and access thousands of others, sign up for free or, log in