Southwestern Baked Egg Rolls: Finger Foods are More Fun to Eat

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

Instructions

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!