It’s a fact. Finger foods are just more fun to eat.
I’m convinced that if silverware isn’t necessary, the food automatically becomes even more enticing.
These Southwestern Baked Egg Rolls take all the traditional ingredients of a taco (which yes, I realize is also eaten with fingers and therefore still fun to eat) and rolls them up into these cute little egg rolls just begging to be dipped into salsa and eaten.
These would make a perfect appetizer for your next dinner party and are a fun way to ensure your
partners kids will eat their beans.
Southwestern Baked Egg Rolls
Keywords: bake appetizer side vegetarian beans cheese Super Bowl Southwest
Ingredients (About 15 rolls)
- 15 egg roll wrappers
- 2 tbs. oil
- 1 onion, minced
- 2 garlic cloves, minced
- 1/2 chili pepper, seeded and chopped
- Cumin, to taste
- Oregano, to taste
- Paprika, to taste
- Salt and pepper
- 1 cup corn
- 1 can black beans, rinsed and drained
- 1 cup shredded jalapeno cheddar (or other preferred cheese)
- 1 cup salsa
1. Preheat oven to 375 degrees. Heat oil in large skillet over medium high heat. Add onion and saute 4-5 minutes. Add garlic, chili pepper and seasonings. Stir in corn and black beans.
2. Lay an egg roll wrapper on a work surface so that one of the corners is pointing toward you. Place ¼ cup of the filling in the center and top with shredded cheese.
3. Fold in the tips on the sides towards the center.
4. Fold over bottom tip the slowly roll upwards, into egg roll shape.
5. Dip a finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
6. Spray a baking sheet with cooking spray. Place the prepared egg rolls on the baking sheet and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa and enjoy!
Using random.org, the winner of Robert Mondavi Private Selection Giveaway is My Place in the Race!
~What is your favorite finger food?