I have had several versions of egg rolls at local restaurants but I felt they were always lacking something. Also since they were deep fried I knew they were unhealthy for me. I have been wanting to try it out on my own, but what got me going was that my friend Steve gave me these yellow hot peppers from his garden. I love anything grown organically and locally so I jumped on the thinking train to figure out how to incorporate my newest veggie. Steve knows I like spicy things but it is taking a while to build up my tolerance for them. I used to not even be able to handle small amounts of black pepper, but with continued use of cayenne pepper and hot sauce I am getting better at handling the different kinds of hot. Traditionally southwestern egg rolls are made with green chilies from a can but I like having fresh ingredients and the peppers perfectly complemented these spicy Tex-Mex treats. One bite and every person who tasted them said “Whoa! These are good!” and then “Whoa, these are spicy!” The original recipe comes from http://www.annies-eats.com/2010/03/05/baked-southwestern-egg-rolls/ but of course I changed the ingredients to my likes and needs.
Update (the following morning): Wear gloves when cutting hot peppers!!!! I did not know to do this and all night my fingers burned. Then this morning, I washed my hands this morning and reactivated the pepper juice… oooowwwww.
- 2 cups fresh Corn
- 1 can Organic or Regular Black Beans, rinsed and drained (about 15 ounces)
- 1 cup or 1 1/2 ounces chopped Spinach
- 2 cups Mexican Cheese, shredded
- 3-4 ounces your choice of Pepper diced (I used a variety my friend grows called “Yellow Hot Peppers”)
- 1 ounce Orange or Red Bell Pepper, diced (Optional: I thought the food needed a bit of color)
- 1/2 cup of chopped Green Onions/Scallions
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Chili Powder
- ¼ tsp. Cayenne pepper (Optional: if you want it a bit more spicy)
- 1 package Egg Roll Wrappers (about 24 total)
- I use Nasoya because they do not use genetically engineered ingredients and have no MSG
Step 1: Pre-heat the oven to 425˚ F.
Step 2: Line a cookie sheet with parchment paper.
Step 3: Combine all the ingredients except the egg rolls in a large bowl.
*The reason the bowls are two different colors is because I had to transfer the ingredients into a bigger bowl to mix them.
Step 4: Spoon about 3 tablespoons worth of the veggie mixture on to a wrapper.
Step 5: Fold up the south corner. Then fold in the west and east corners.
Step 6: Moisten the north corner with water or oil to help seal the wrapper as you roll it.
Step 7: Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.
Step 8: Bake for about 15 minutes, or until lightly brown, turning halfway through baking.
Step 9: Serve with your choice of dip or my avocado cilantro ranch dipping sauce. Eat and Enjoy!