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Crispy Southwestern Egg Rolls

1 pkg. egg roll wrappers

1 can Del Monte corn, drained

1 can Del Monte diced tomatoes, drained

1 can black beans, rinsed and drained

1 small can diced chiles

2 green onions, finely diced

2 c. Mexican shredded cheese

1 t. cumin

1/2 t. chili powder

1 t. salt

1/2 t. pepper

1/4 t. cayenne pepper


Preheat oven to 400 degrees.  In a large bowl combine all ingredients, draining excess juice once all combined.


On a clean work surface, lay down an egg roll wrapper.  Place two large spoonfuls of mixture at one end of wrapper.  Fold in sides, roll, then wet fingers with water to seal the edges.  Place seam side down on the baking sheet.


Bake for 15 minutes, flip over and bake an additional 10 minutes, or until golden brown and crispy.  Serve with fresh salsa or Mexi-ranch {1/2 salsa, 1/2 ranch dressing}.


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