Delicious, crispy egg rolls, filled with flavorful vegetables, cheese and beans.
- 2 C black beans, rinsed and dry
- 2 C corn, rinsed and dry
- 1 C chopped bell pepper
- 1 C chopped onion
- 2 C shredded cheddar cheese
- 2 C chopped spinach
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1 package egg roll wrappers (find these in the produce department)
- 2 Tbsp olive oil, divided
1. Preheat oven to 425°.
2. Mix all ingredients together in a large bowl. Stir well to fully incorporate. (If any of the vegetables were frozen, rinse under warm water to thaw. Drain them in a colander or strainer until almost completely dry. If your ingredients are too wet, the egg rolls will be soggy).
3. Drizzle 1 tablespoon of oil on a baking sheet and spread with a spatula until the entire sheet is greased.
4. Wrap the egg rolls. Drop roughly a heaping quarter cup of filling in the center of each wrapper. Spread out the filling to make a line across the middle of the egg roll. Fold in the side corners. Fold up the bottom corner. Tuck the bottom corner in and roll, while keeping the sides tucked and closed as well. It may seem difficult at first but you will be a pro by the time you’ve finished wrapping your fifteenth roll. Place each egg roll seam side down on the greased baking sheet. Leave about an inch of space in between the egg rolls.
5. Brush the egg rolls with remaining tablespoon of olive oil.
6. Bake in preheated oven for 12-14 minutes. Halfway through baking time, carefully flip each egg roll over.
7. Serve with ranch or another dipping sauce.
These egg rolls are best eaten immediately after baking. If you have leftover rolls, you can reheat them in the oven, flipping them over halfway through to recover some of the original crispiness. I have tried making these ahead and freezing them, but the end result was rather soggy and not what we were used to.