Monday, May 17, 2010

Baked Southwest Egg Rolls

So, sometimes when I try new things they are a bust, like my baked french toast this weekend. It was gross. I hate soggy food and it was soggy and groos. But then, sometimes, I try something new and it is awesome! Today was like the later scenerio. I made these bakes southwest egg rolls and they were so good! I highly suggest them to anyone!

Baked Southwest Egg Rolls

1 cup chopped grilled chicken (leftovers work great!)
2 cups canned corn
1 can black beans, rinsed and drained
2 cups shredded Mexican cheese
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 t ground cumin
½ t chili powder
1 t salt
½ t pepper
¼ t cayenne pepper
1 package egg roll wrappers (about 18 total needed)

Directions:In a large bowl, combine everything except the egg roll wrappers. Mix well. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place a heaping ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve with avocado!
Happy Eating!

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