Mexican Egg Rolls
A delicious egg roll recipe that is baked, not fried.
Ingredients
- 1 pound ground turkey (ground beef or chicken will work, too)
- 2 cups Monterey Jack Cheese grated
- 1 pound egg roll wrappers
- 1 clove garlic minced
- ⅓ cup jalapenös seeded and diced into small pieces
- ⅓ cup green onions sliced into small pieces
- ⅓ cup red bell pepper seeded and diced into small pieces
- ½ cup frozen corn thawed
- ½ black beans drained and rinsed
- ⅓ cup frozen spinach thawed and chopped into small pieces
- ½ tsp salt
- ⅛ tsp black pepper
- 1 tsp chili powder
- ⅛ tsp cayenne pepper
- 1 tsp cumin
- 3 tbsp water
Instructions
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Crumble cook ground meat. Add garlic, jalapenös, green onion, and red bell pepper to the nearly cooked meat and continue cooking until the meat has cooked through and the vegetables are tender.
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Add the corn, spinach, and black beans to the meat mixture. Stir to combine.
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Add the salt, pepper, chili powder, cayenne pepper, cumin, and water to the meat mixture and stir to combine.
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Add the grated cheese. Stir to combine and melt.
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Spoon 3- 3 ½ tablespoons of the meat mixture onto an egg roll wrapper. Continue until you have used all of the meat mixture.
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Wrap the egg roll wrapper around the meat mixture and seal with a little bit of water. Continue with the remaining egg rolls.
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Place egg rolls on a greased baking sheet and spray the tops of the egg rolls with cooking spray.
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Bake at 350° for 25-30 minutes-turning egg rolls over after 15 minutes.
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After egg rolls have baked, turn on the LOW broiler. Watch egg rolls closely. When they have browned on one side, turn them over and brown the other side. You want them to be crispy.
