Southwest Eggrolls with Salsa Dipping Sauce
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© Paden Reich
Whenever my sister-in-law Robin visits, she brings a few new recipes she thinks I’ll like and we end up in the kitchen cooking the whole time. This recipe for Southwestern egg rolls with salsa dipping sauce was an instant hit! It’s basically a Tex-Mex mini-burrito: black beans with cheese, corn, scallions, and a yummy gust of spiciness, masquerading in egg roll wrappers as a Chinese appetizer. My stepson Dominic loves the salsa. Leftovers get scooped up with tortilla chips. A tiny tip: As you pulse the tomatoes, garlic, and jalapeños, add the scallions and cilantro to the mixture towards the end, and then dip away! I like that these are baked, not fried; they come out of the oven light and healthy. This is always a hit at parties or as a festive little dinner starter.
For the eggrolls:
1. Preheat the oven to 425°F. Spray a rimmed baking sheet generously with cooking spray.
2. In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach.
3. Have a small bowl of water ready for moistening your fingers.
4. Lay one eggroll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners.
5. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
6. Brush the tops and sides of the eggrolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
For the salsa:
1. Meanwhile, pulse the tomatoes, garlic and jalapeño in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine.
2. Serve the egg rolls with the salsa on the side, for dipping.
Nonstick cooking spray
2 1/2 cups shredded Mexican blend cheese
2 cups frozen corn, thawed
One 15-ounce can black beans, rinsed and drained
One 10-ounce package frozen chopped spinach, thawed and dried
One 4-ounce can diced green chiles, drained
4 scallions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
One 16-ounce package egg roll wrappers
1 egg, slightly beaten 5 plum tomatoes, quartered
1 small clove garlic, minced
1/2 jalapeno, seeded and finely chopped
3 scallions, white and light green parts only, finely chopped
1 cup loosely packed cilantro leaves and stems, finely chopped
Juice of 1/2 lime
2 teaspoons kosher salt
Makes about 16 eggrolls
Hands on time
1 Hour, 15 Minutes