Southwestern Egg Rolls With Salsa Dipping Sauce
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
43
Spice
41
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Corn (frozen, thawed)1 tsp
Ground Cumin1 tsp
Chili Powder1 tsp
Cayenne Pepper2 tsps
Kosher Salt1 small
Garlic (clove, minced)Directions:
1
Watch how to make this recipe
2
For the egg rolls: Preheat the oven to 425 degrees F
3
Spray a rimmed baking sheet generously with cooking spray
4
In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt
5
Stir together, making sure to break up the clumps of spinach
6
Have a small bowl of water ready for moistening your fingers
7
Lay one egg roll wrapper out on a work surface and moisten the edges with your finger
8
Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners
9
Fold the corners over the filling, gently pressing down on either side to secure the fold
10
Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll
11
Place on the prepared baking sheet and repeat until all of the filling has been used
12
Brush the tops and sides of the egg rolls generously with beaten egg
13
Bake until golden brown all over, 15 to 20 minutes
14
For the salsa: Meanwhile, pulse the tomatoes, garlic and jalapeno in a food processor until the tomatoes are almost smooth
15
Add the scallions, cilantro, lime juice and salt; pulse just to combine
16
Serve the egg rolls with the salsa on the side, for dipping