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Southwest Egg Rolls

Moderately crispy with a rich and creamy filling, these semi-spicy appetizers taste like they’ve been fried. —Danielle Booth, minneapolis, Minnesota

30 ServingsPrep: 45 min. Bake: 10 min.

Ingredients

1 cup fresh baby spinach, chopped
2 tablespoons finely chopped red onion
2 tablespoons finely chopped sweet red pepper
1 jalapeno pepper, seeded and minced
1 tablespoon canola oil
1/3 cup frozen corn, thawed
1/4 cup black beans, rinsed and drained
1/8 teaspoon salt
Dash cayenne pepper
Dash ground cumin
3/4 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend
4 ounces reduced-fat cream cheese
30 wonton wrappers
Cooking spray

Directions

In a large skillet, saute the spinach, onion, red pepper and jalapeno
in oil until tender. Stir in the corn, beans and seasonings; heat
through. Remove from the heat. Stir in shredded cheese and cream
cheese until melted.
Position a wonton wrapper with one point toward you. (Keep remaining
wrappers covered with a damp paper towel until ready to use.) Place
2 teaspoons of filling in the center of wrapper. Fold bottom corner
over filling; fold sides toward center over filling. Roll toward the

2 of 2

Southwest Egg Rolls (continued)

Directions (continued)

remaining point. Moisten top corner with water; press to seal.
Repeat with remaining wrappers and filling.
Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking
spray; lightly coat egg rolls with additional cooking spray. Bake at
425° for 8-10 minutes or until golden brown, turning once.
Yield: 2-1/2 dozen.

Nutrition Facts: 1 egg roll equals 50 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 101 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 starch.

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.