Southwestern Egg Rolls 

Prep Time: 20 minutes | Cook Time: 5 minutes

servings

INGREDIENTS

  • 1 Tbsp olive oil
  • 2 Tbsp minced green onion
  • 2 Tbsp minced red pepper
  • 1/2 cup frozen corn kernels, thawed
  • 1/2 cup black beans
  • 1 jalapeño, diced
  • 1 cup grated cabbage
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/2 cup pepper jack cheese
  • 6 egg roll wrappers
  • oil for deep frying

Instructions

Add the olive oil to a skillet and heat over medium. Add the green onion, red pepper, corn, black beans, jalapeño, and cabbage and cook until tender, about 5 minutes. Add the cumin, chili powder, and salt and stir to combine. Remove from heat and add the cheese, stirring to melt.

Place 2 Tablespoons of the mixture on the egg roll wrapper and roll into a tight cylinder, making sure to fold in the sides. Repeat with the remaining wrappers.

Meanwhile heat 1 inch of vegetable oil in a skillet to 350ºF. Add the rolls and cook until golden on all sides, about 3-4 minutes. Remove from oil and drain on paper towels. Serve.

Notes

These appetizers are vegetarian. Woohoo!

Serve with a side of guacamole and salsa.

Perfect Pairing

Serve these Southwestern Egg Rolls with Grilled Pear Fries.