How to make chilis' southwestern egg rolls



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Gather supplies. Thaw corn and spinach before hand.

Preheat oven to 425 degrees

Cover two cookie sheets with aluminum foil and spray with cooking spray.

Drain and rinse black beans and add to a very large bowl.

Squeeze spinach out with a paper towel and add it to the bowl.

Add the cheese, corn, green chiles, chopped green onions, cumin, chili powder, salt, and cayenne pepper to the bowl and mix! (Mine is a bit heavy on the corn)

Lay out an egg roll wrapper and scoop some of the mixture near the edge.

Fold the edge over. Keep a small bowl of water near where you are working.

Roll it until you are almost to the end.

Dab some water on the edges. The water acts like glue.

Fold edges over. Then fold it once more and you're finished!

Line them up on the cookie sheets and lightly spray them with cooking spray.

Set timer for 15 minutes and pop them in.

Cook until slightly brown.

Here they are! The only difference between these and Chili's is that they fry theirs, so if you want to fry them go ahead. Serve with salsa, avocado ranch, or whatever dipping sauce.


Watch the video: Philly cheesesteak egg rolls with homemade nacho cheese sauce


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