Southwest-Style Egg Rolls
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
43
Spice
44
Sweetness
44
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
Green Onion (chopped)8 cups
Baby Spinach (fresh)1 cup
Corn (frozen)1 tbsp
Lime Juice (fresh)1 tsp
Salt1 tsp
Ground CuminDirections:
1
Heat olive oil in a skillet over medium heat
2
Stir in onions, and cook until tender
3
Stir in spinach, corn, black beans, and lime juice
4
Season with salt and cumin
5
Remove from heat, and stir in cheese
6
Place 1/4 cup of filling in the center of each egg roll wrapper
7
Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal
8
In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat
9
Working in batches, carefully place egg rolls in hot oil, and cook until golden brown
10
Remove to paper towels