Southwestern Eggrolls with Cilantro Crema

Southwestern Eggrolls with Cilantro Crema

Yields12 Servings
Ingredients
 2 cups frozen corn, thawed
 1 15 oz. can black beans, drained and rinsed
 1 10 oz. package frozen chopped spinach, thawed and squeezed dry
 1 4 oz. can chopped green chilies, juices drained
 4 scallions, rough chopped
 1 tsp ground cumin
 ½ tsp chili powder
 ½ tsp salt
 ½ tsp ground black pepper
 ¼ tsp cayenne pepper
 ½ tsp garlic powder
 1 package egg roll wrappers
Creamy cilantro dip:
 1 ¾ cups non-fat greek yogurt
 ¼ cup mayonnaise made with olive oil
 2 tsp lime zest
 1 tbsp fresh squeezed lime juice
 ½ tsp salt
 1 clove garlic
 ½ bunch cilantro
 ½ bunch green onions, whites and about half of the greens
Method
1

Preheat oven to 425 degrees.

Make the cilantro crema:
2

Place all dip ingredients in a food processor and pulse until desired consistency. Or chop everything very fine and stir together.

Make the eggroll filling:
3

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.

Assemble the eggrolls:
4

Lay an egg roll wrapper so that one of the corners is pointed toward you and place ¼ cup of the filling in the center.

5

Fold the tip closest to you over the filling, roll a bit and then take the points pointing outward and fold them in toward the center.

6

Continue rolling into an egg roll shape until a small part of the remaining point is still free. Repeat with the remaining wrappers and filling.

7

Place each egg roll on a sheet tray lined with parchment paper. Spray the top of each roll with cooking spray.

8

Place in oven and cook for approximately 15 minutes or until golden brown.

9

Serve with salsa and/ or cilantro cream. Enjoy!

Nutrition Facts

Serving Size 2 each

Servings 12


Amount Per Serving
Calories 311
% Daily Value *
Total Fat 5.6g9%
Saturated Fat 2.4g12%
Trans Fat 0g
Cholesterol 18.2mg7%
Sodium 718.2mg30%
Potassium 300mg9%
Total Carbohydrate 52.4g18%
Dietary Fiber 6.2g25%
Sugars 1.3g
Protein 15.1g31%

Calcium 28%
Iron 19%
Vitamin D 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 2 cups frozen corn, thawed
 1 15 oz. can black beans, drained and rinsed
 1 10 oz. package frozen chopped spinach, thawed and squeezed dry
 1 4 oz. can chopped green chilies, juices drained
 4 scallions, rough chopped
 1 tsp ground cumin
 ½ tsp chili powder
 ½ tsp salt
 ½ tsp ground black pepper
 ¼ tsp cayenne pepper
 ½ tsp garlic powder
 1 package egg roll wrappers
Creamy cilantro dip:
 1 ¾ cups non-fat greek yogurt
 ¼ cup mayonnaise made with olive oil
 2 tsp lime zest
 1 tbsp fresh squeezed lime juice
 ½ tsp salt
 1 clove garlic
 ½ bunch cilantro
 ½ bunch green onions, whites and about half of the greens

Directions

1

Preheat oven to 425 degrees.

Make the cilantro crema:
2

Place all dip ingredients in a food processor and pulse until desired consistency. Or chop everything very fine and stir together.

Make the eggroll filling:
3

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.

Assemble the eggrolls:
4

Lay an egg roll wrapper so that one of the corners is pointed toward you and place ¼ cup of the filling in the center.

5

Fold the tip closest to you over the filling, roll a bit and then take the points pointing outward and fold them in toward the center.

6

Continue rolling into an egg roll shape until a small part of the remaining point is still free. Repeat with the remaining wrappers and filling.

7

Place each egg roll on a sheet tray lined with parchment paper. Spray the top of each roll with cooking spray.

8

Place in oven and cook for approximately 15 minutes or until golden brown.

9

Serve with salsa and/ or cilantro cream. Enjoy!

Southwestern Eggrolls with Cilantro Crema

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