Southwest Baked Egg Rolls
2 cups frozen corn, thawed 1
(15 oz) can black beans, drained and rinsed
2 cups shredded cheese
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
4 scallions (green onions), chopped
1 (4 oz) can of green chiles, drained
1/2 t ground cumin
1/4 t chili powder
1 t salt
½ t black pepper
¼ t cayenne pepper
24 egg roll wrappers (1 package)
Preheat the 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 thoroughly combine.
Pour some 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. Fold the side corners in and tuck them. 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, seam side down. 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.
Recipe comes from here.