Ingredients: |
Ingredients: 2-3 c. diced butternut squash (or sweet potato)
1 poblano pepper (or pepper of choice, I use a combination of jalapeño, anaheim, and banana)
1 c. cooked black beans (I use one can of low sodium black beans)
2 T. heat safe oil (like coconut or grapeseed)
1 t. ground cumin (divided)
¼ t. garlic powder
1 c. finely shredded red cabbage
juice from half a lemon
1 t. hot sauce (I used Cholula, and I definitely used more than 1 t.)
¼ c. chopped fresh cilantro (I used a less)
1 / 3 c. crumbled feta cheese
8-10 egg roll wrappers (I used more wrappers)
|
Directions: |
Directions:Preheat oven to 425º F.
Place diced squash and peppers on a rimmed baking sheet. Drizzle oil and sprinkle 1/2 tsp cumin, garlic
powder and a few generous pinches of salt and black pepper over the top. Toss to combine. Roast for 15-
20 minutes or until squash is tender and vegetables have dark, caramelized spots on their edges. Remove
from oven and allow to cool for about 15 minutes. Reduce oven temperature to 375º F.
In a large bowl combine roasted vegetables, black beans, cabbage, lemon juice, hot sauce, remaining
cumin, feta, and cilantro. Mix well.
Put some water in a small bowl near your work surface and prepare a baking sheet with nonstick spray (or
a brush of heat-safe oil). Lay an egg roll wrapper on a flat surface and rotate it so it looks like a diamond
(instead of a square). Place a couple spoonfuls of the filling into the center of the wrapper. Fold in the side
corners, then starting from the bottom corner, roll the whole thing up, away from you. Dip your finger in the bowl of water and wet the edges of the top corner of the wrapper. Press to seal, and place egg roll on prepared baking sheet. Repeat with remaining filling and wrappers. Brush egg rolls lightly with heat-safe oil and bake for 12-15 minutes, until they are golden brown. |
This recipe for Spicy Butternut and Black Bean Egg Rolls with Citrus Avocado Cream is from