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A Swing and a Miss

A Swing and a Miss

by jughandle

Thanksgiving had a couple of dishes that I totally screwed up.

 These baked southwestern egg rolls were one of those disasters.

Baked Southwestern Egg Rolls

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)


In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.

Preheat the oven to 425? F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down 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.

Printed from Annie’s Eats



Looking at the picture and the recipe, you might say, “Jug, how could you screw that one up”.  I’ll tell you how.  First I used spring roll wrappers and not egg roll wrappers.  Big difference.  Then I added way too much cayenne pepper and finally I tried to deep fry these beauties instead of baking them.  Wow, what a mess.  I substituted fresh corn for frozen and fresh sauteed spinach for frozen, but that was the only thing I did right.
Spring roll wrappers are made of rice and are transparent when steamed or soaked.  They don’t hold up to frying at all, plus they are round and hard to roll.  Egg roll wrappers would have probably worked in the fryer, but baking does make more sense.
Can’t win them all.  I’d make these again, because I like the concept, but I’ll use the right wrappers – jughandle

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