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2 1/2 cups shredded Mexican blend cheese |
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2 cups frozen corn, thawed |
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One 15-ounce can black beans, rinsed and drained |
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One 10-ounce package frozen chopped spinach, thawed and squeezed dry |
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One 4-ounce can diced green chiles, drained |
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1/2 teaspoon chili powder |
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1/4 teaspoon cayenne pepper |
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1 1/2 teaspoons kosher salt |
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One 16-ounce package egg roll wrappers |
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5 plum tomatoes, quartered |
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1 small clove garlic, minced |
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1/2 jalapeno, seeded and finely chopped |
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3 scallions, white and light green parts only, finely chopped |
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1 cup loosely packed cilantro leaves and stems, finely chopped |
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EGG ROLLS: - Preheat the oven to 425 degrees. Place a piece if parchment paper on a baking sheet.
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.
Have a small bowl of water ready for moistening your fingers.
Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper. Mound filling into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the left & right corners over the filling, gently pressing down on either side to secure the fold. Then, starting at the bottom corner, gently but firmly roll up the egg roll. Place on baking sheet and repeat until all of the filling has been used (16 rolls).
Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
TO MAKE THE SALSA: - Pulse the tomatoes, garlic and jalapeno in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine.
Serve the egg rolls with the salsa on the side, for dipping. |
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