Southwestern Egg Rolls

[Guest guest]

Southwestern Egg Rolls

 

1/4 cup green onions, chopped

1/4 cup olive oil

8 cups fresh baby spinach

1 cup frozen corn

1 15-oz. can black beans, drained

1 tsp. ground cumin

1 Tbsp. fresh lime juice

1/2 tsp. salt

6 oz. Monterey Jack cheese, shredded

Egg roll wrappers

Vegetable oil

 

Saute onions in olive oil until tender.

Add next 6 ingredients and cook until spinach wilts.

Remove from heat and stir in cheese.

Place 1/4 cup of mixture on each egg roll wrapper,

fold in sides and dampen edges with a small amount

of water so they stick together.

Put enough oil in a saucepan to cover egg rolls

and heat to a high temperature

(If the oil starts smoking it is too hot).

Cook rolls until golden brown and allow

to drain on paper towels.

Serve with salsa or ranch dressing, or combine equal

amounts of salsa and ranch dressing for a different taste.

 

 

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