Southwestern Egg Rolls

So about a month and a half ago I decided that I wanted to start making and trying new recipes.

I thought in order to make this a realistic goal I shouldn't go too crazy, so I decided that I would make one new recipe every week.

That way I didn't feel overwhelmed, but it would be a nice change up for my family.

Well, I've been successful in keeping up with my goal, and I'm excited to say we've added 5 new recipes to our collection so far!

This is one of the new ones we tried out and liked.

This recipe can be a Main Dish or used as an appetizer!

Ingredients

1 can corn, drained

1 can black beans, rinsed and drained

3 big handfuls of fresh baby spinach, chopped

1/3 onion, diced

1 small can diced green chilies, drained

3-4 green onions, chopped (optional)

1 Tbsp chopped cilantro

1/4 tsp. chili powder

 1/4 tsp. cayanne pepper

 1/4 tsp. cumin

1/2 tsp. garlic salt

salt (to taste)

1/2 c. shredded cheese (optional)

1 package of egg roll wrappers

(Double the chili powder, cumin, and cayenne of you want a little more kick!)

Directions

Mix everything together in a large bowl. (You can mix it together ahead of time and refrigerate until you are ready to start filling the egg roll wrappers).

Lay out egg roll wrappers, and follow directions on the back of the package, filling wrappers with filling, and then roll them up. Thinking back, I think 24 wrappers come in a pack, and I think we had 2 leftover...

For baking: Place egg rolls on a cookie sheet and lightly brush with olive oil. 

Bake at 400 degrees for about 15 minutes turning over once half-way through.

For frying: Heat some vegetable oil in a pan over medium-low heat and fry filled wrappers for about a minute on each side, or until golden brown.

Serve with guacamole, pico de gallo, ranch, fresh tomatoes, etc.