Taste of Home
Southwest Egg Rolls
TOTAL TIME: Prep: 45 min. Bake: 10 min.
YIELD: 2-1/2 dozen.
Moderately crispy with a rich and creamy filling, these semi-spicy appetizers taste like they’ve been fried. —Danielle Booth, Minneapolis, Minnesota
Ingredients
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1 cup fresh baby spinach, chopped
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2 tablespoons finely chopped red onion
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2 tablespoons finely chopped sweet red pepper
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1 jalapeno pepper, seeded and minced
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1 tablespoon canola oil
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1/3 cup frozen corn, thawed
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1/4 cup black beans, rinsed and drained
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1/8 teaspoon salt
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Dash cayenne pepper
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Dash ground cumin
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3/4 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend
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4 ounces reduced-fat cream cheese
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30 wonton wrappers
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Cooking spray
Directions
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1.
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.
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2.
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 remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
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3.
Place in a 15x10x1-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.
Nutrition Facts
1 egg roll: 50 calories, 2g fat (1g saturated fat), 5mg cholesterol, 101mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 starch.
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