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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Tex-Mex Egg Rolls Recipe

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This recipe for Tex-Mex Egg Rolls is from Ogert Ainos & Baba Juice, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 bunch green onions, chopped
1/2 red bell pepper, chopped finely
3 T. olive oil
6 c. shredded fresh spinach
15 oz. can black beans, drained and rinsed
1 c. frozen corn, thawed
1/2 c. chopped fresh cilantro
1 1/2 t. cumin
1 t. salt
1 cup (4 oz.) shredded Pepper Jack cheese
10 egg roll wrappers
Canola Oil
3/4 c. Ranch dressing
1/2 c. salsa

Directions:
Directions:
Saute the green onions and bell peppers in hot oil 5 minutes. Stir in spinach and next 5 ingredients, cook over low heat, stirring occasionally, 5 minutes. Remove from heat, let stand 15 minutes. Stir in cheese. Spoon 3 T. mixture in center of egg roll wrappers. Fold top corner over filling, tucking tip of corner under filling. Fold left and right corners over filling. Lightly brush remaining corner with water. Tightly roll filled end toward remaining corner and press to seal. Pour oil to 1 1/2" and heat to 350º. Fry in batches 5 minutes or until golden. Drain. Stir together ranch and salsa and serve.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I like to put filling into Phyllo dough, brush lightly with oil and bake until golden brown.

 

 

 

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