These egg rolls are so great- serve them with a side of guacamole or sour cream, and they will be the hottest appetizer at your New Year’s Eve party! You’ll be called the hostess with the mostess.
In stead of egg roll wrappers, I used small wonton wrappers- more bite size.
I also baked my egg rolls because I wanted them to be slightly healthier.
The inside looks so pretty. (Notice the paper plates- we like to eat in style sometimes.)
Southwestern Egg Rolls
1 pk. wonton wrappers (30 count)
1 cup white corn
1/2 cup diced tomatoes, drained
1/4 cup green chilis
2 cups black beans, drained
1 cup cheddar cheese, shredded
1 tsp. salt
1 tsp. cumin
1/2 cup cilantro, chopped (optional)
Mix all ingredients together and place 3 tbsp. in the middle of a wonton wrapper. With a pastry brush, wet 1/4 inch around the entire wrapper to act as your glue. Wrap burrito style, placing seam side down on a baking sheet. Gently brush a little bit of vegetable oil, and sprinkle with a small, teeny tiny pinch of salt. Bake at 400 degrees for 25-30 minutes, until edges are golden and bubbly.