On Friday night, I made these great Southwestern egg rolls.
Start by sautéing finely chopped red pepper, jalapeño and three green onions.
Then, turn off the heat and add some corn, black beans, cilantro, sun-dried tomatoes and salt to taste.
I put cilantro in everything lately. A bunch of it came up in my garden last month. If you let a few of your cilantro plants ‘bolt’ and go to seed, you’ll have a never-ending supply of cilantro.
Making the egg rolls is easy. Just add some filling to the egg roll wrapper.
Fold the bottom corner in, and then the sides.
Roll the egg roll up, putting the seam on the bottom to hold it closed. Once you have all the egg rolls assembled, spray them with cooking spray and pop them in the oven.
Serve them with salsa. I served them with this Walmart tomato-chipotle salsa that I’m kind of obsessed with.
- Red pepper, finely chopped
- Jalapeño, finely chopped
- 3 green onions, finely chopped
- Kernels from 2 cobs of corn
- 15.5 ounce can black beans, drained and rinsed
- 5 sun-dried tomatoes, finely chopped (I used the dried, non-oil packed ones, so I brought them back to life by soaking them in boiling water for a few minutes)
- 5 cilantro sprigs, stems removed, finely chopped
- salt to taste
- 1 lb package of egg roll wraps
- Preheat oven to 400 degrees.
- Sauté red pepper, jalapeño, and green onion until they are slightly tender.
- Turn off heat and stir in corn, black beans, sun-dried tomatoes and cilantro. Salt to taste.
- Roll two tablespoons of mixture into each egg roll wrapper (see images above).
- Spray with cooking spray and bake for 12 minutes or until they begin to brown.