Wrap It Up……

By now all my readers know that I am a little bit obsessed with creating recipes using wonton and egg roll wrappers. I can’t help it. They are so easy to use, they bake up nice and crispy, they have fewer calories than tortillas, and they are fun. You can’t deny it. Any time you have food wrapped up in a neat little portable, yet edible, package you must love it. This recipe is perfect as a snack, or a meal. And the best part, they are so easy to make. And thanks to the fact that they are baked, instead of fried, they are less than 100 calories per egg roll!

You can make these tasty little rolls two different ways. Either way they taste delicious. One has a small amount of cheese, the other doesn’t. They are perfect dipped in salsa, picante, sour cream, or guacamole. They are also really filling! If you have any left over, make sure you wrap them individually or store them in an open container in the fridge. If you cover the container they tend to get a little wet. They dry when they are heated back up, but they lose their crunch. So, this recipe isn’t ideal for making ahead, unless you roll them, then bake them right before serving.

I know that the ingredient list looks incredibly long, but eight of the ingredients are just seasonings. I tend to skip over recipes that look like they require twenty different ingredients because I don’t like over complicated recipes. This recipe only contains five main ingredients, and is easy to throw together. It takes about 10 minutes to roll and 12 minutes to bake. You should be in and out of the kitchen in under 30 minutes. I know, enough chit chat, lets get rolling already. Take a few minutes, throw a batch of these in the oven, sit back, relax, and enjoy!

What do you like to wrap up?

Baked Southwest Egg Rolls

By Angie Gouchenour

13 egg rolls

Ingredients

13 egg roll wrappers

½ cup corn

1 cup cooked rice

1 cup black beans

¼ cup tomato sauce

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon Sugar 2.0

¼ teaspoon dried oregano

¼ teaspoon paprika

1/8 teaspoon black pepper

¼ cup sharp cheddar cheese – shredded (Optional)

Directions

Preheat the oven to 350’f

In a medium bowl combine the corn, rice, black beans, tomato sauce, chili powder, garlic powder, onion powder, salt, Sugar 2.0, dried oregano, paprika, and black pepper (This is when you would add the cheese if you are using it)

Keep a little bowl of water handy for sealing the egg rolls

Lay a wrapper out, place 3 Tablespoons of filling side by side in the middle, lightly wet the edges of the wrapper with your finger using the water you have handy

Fold the bottom corner of the wrap ¾ of the way over the filling

Fold the right corner in to the center, then the left

Roll the wrapper tightly up to the top corner, place on a cookie sheet covered in parchment paper; REPEAT

Cook for 12 minutes in your preheated oven

Remove and serve immediately, or cool on a cooling rack

See storage notes above.