Southwest-Style Egg Rolls

Corn, black beans, cumin, and Monterey Jack cheese lend Southwestern flavor to these fried egg rolls. They're perfect for parties. Serve with salsa or ranch dressing, or combine equal amounts of salsa and ranch dressing for a different taste.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 358 Calories

Ingredients

• ½ teaspoon salt
• vegetable oil for frying
• ¼ cup olive oil
• 1 teaspoon ground cumin
• 1 tablespoon fresh lime juice
• ¼ cup chopped green onion
• 1 cup frozen corn
• 1 (15 ounce) can black beans, drained
• 8 cups fresh baby spinach
• 1 (14 ounce) package egg roll wrappers
• 6 ounces Monterey Jack cheese, shredded

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.

Step 2

Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.

Step 3

In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.