Our family spent some time at my Aunt Janet’s house in Baton Rouge this spring break celebrating St. Patrick’s Day. She served up these meatless Southwestern Egg Rolls for supper on a lenten Friday. They were delicious and quite filling. We tried them both baked and fried and fried won the taste test hands down…was there any doubt it wouldn’t? Serve the egg rolls with a salad and call it healthy!
by Janet Hoover
Ingredients
2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 cup shredded mozzarella
1 (4 oz.) can diced green chilies, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)
2-3 cups coconut oil for frying. Can substitute canola oil.
Method
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Deep fry at 350°F until golden brown, about 3-5 minutes on each side. Drain on paper towels..
Serve warm with salsa.
St. Patrick's Parade in Baton Rouge
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