Tex Mex Egg Rolls

Tex Mex Egg Rolls - Rebekah and her Ramblings. Egg rolls packed with vegetables with a Tex Mex twist!I finally have the final dish from my girls night: Tex Mex Egg Rolls. Full disclaimer: these things don’t look super pretty, but the taste more than makes up for it. It took me a few tries to get the egg rolls rolled just right, so I am here to share my secret with you. And don’t forget, even if they aren’t amazingly beautiful, they are super tasty.

Tex Mex Egg Rolls

Yield: 9-11

Prep Time: 15 minutes        Cook Time: 10-15 minutes

What you need:

  • 1 cup corn (I used canned corn)
  • 1/2 can (about 1 cup) black beans, rinsed and drained
  • 3/4 cup shredded Mexican cheese blend
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 whole green onions, chopped
  • ¼ cup chopped cilantro
  • ½ teaspoon chili powder
  • salt and pepper to taste
  • egg roll wrappers
  • olive oil, for topping

Directions:

  • Preheat oven to 425
  • Mix all the ingredients, except the egg roll wrappers and olive oil in a small bowl. Stir well
  • Tex Mex Egg Rolls - Rebekah and her Ramblings. Egg rolls packed with vegetables with a Tex Mex twist!Using a spoon, scoop about 2 scoops of the mixture onto a flat wrapper. Place the mixture close to a long edge. You don’t want to overfill them!
  • After you have placed the mixture on the wrapper, fold the side where the filling is once then fold the ends over
  • Gently, and tightly, roll the egg roll from right to left or left to right. Place the egg roll seam side down on a parchment lined baking sheet
  • Tex Mex Egg Rolls - Rebekah and her Ramblings. Egg rolls packed with vegetables with a Tex Mex twist!Gently drizzle olive oil over the wrapped egg rolls (optional)
  • Bake for 10-15 minutes or until they are golden brown and cooked through

This recipe is adapted from Nutritious Eats.

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