Monday, December 7, 2015

Mexican Egg Rolls

I have had some egg roll wrappers in the freezer for quite some time. I don't remember what I had bought them for originally. I decided to use them last night but since I did not have anything a traditional egg roll is filled with I decided to wing it and go with what I had in the house.



In order to keep these on the lighter, healthful side I decided against frying in favor of baking. Using Reynolds Pan Lining Paper they came out super crispy!  If you have not tried the Reynolds Pan Lining Paper I would strongly recommend it; I love the stuff. It really does a great job getting things very crisp in the oven, so there is no real need to fry.

These were very simple to put together- total prep time was probably no more than 15 minutes, less than an hour from start to finish.

I still have some egg roll wrappers left. I am interested in experimenting with some other non-traditional fillings; if you have ideas please let me know by commenting below.

Mexican Egg Rolls

Egg roll wrappers - about 6
1/2 red bell pepper, chopped
1 small onion, chopped
1 cup frozen corn, thawed
1 cup refried beans (I used canned)
1 tbsp olive oil
1/2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
2 tbsp cilantro, chopped, plus some for garnish
Salt and pepper to taste
Taco sauce for serving (optional)

Preheat oven to 425.

In a skillet over medium heat add the olive oil. When heated add bell pepper and onion.  Saute until they start to soften- a couple of minutes. Season with salt and pepper. Add the corn and saute another minute or so. Add the refried beans, garlic powder, cumin, chili powder, cilantro and salt and pepper. Allow to cook until warmed through.

Prepare a sheet pan with some pan lining paper.  Fill each egg roll wrapper with about a quarter cup or so of filling (do not overfill or the wrapper wll tear).  Fold the left and right sides inward and then roll the wrapper to form what looks like an egg roll.  Place on the lined sheet pan seam side down.

Bake at 425 for about 20 minutes or until the egg rolls become nicely browned and crispy.

Allow to cool for about ten minutes. Drizzle with taco sauce and garnish with cilantro if desired.

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