Southwestern Eggrolls

Whenever I see adds on tv for the “triple dipper” meal at Chilis I always want to go there. The triple dipper is a meal made up of three kinds of appetizers, and I like it because then I can order southwestern eggrolls (which no one else in my family really likes).

So then I wondered if I could make them myself, and started looking up recipes. I found this one from Chat & Chew but I made the unfortunate mistake of getting spring roll skins and not eggroll ones. Personally, the taste of spinach was too strong for my liking, and when I was baking them, they inexplicable started smoking and set off the smoke detector in my house (luckily I was home alone and I just opened the window and the alarm stopped).

The funniest part of the story is that while I wasn’t the biggest fan of them, my parents actually liked them and finished them for me. Haha. Funny how these things work out sometimes.

In my opinion, they need more spice.

1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 can (4-5 oz) chopped green chiles, drained
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
20 spring roll/egg roll wrappers

Preheat oven to 425 degrees(F).

In a large bowl, combine everything except for the wrappers. Place 1/4 cup of the mixture in a wrapper. Fold 3 corners of the wrapper in, over the filling and roll up towards the last corner.

Grease a pan and place each roll seam-side down on the pan. Spray tops lightly with cooking spray. Bake for 10-15 minutes until lightly browned. Turn halfway through.

Serve hot with salsa.


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