Southwest style spring rolls

Beans are slowly becoming essentially to many of our new vegetarian recipes, replacing the protein we used to get from meat. Since we’re both HUGE fans of Mexican food, black beans are a staple in many of our dishes, and these Southwest style spring rolls are no exception! Mixed with a variation of veggies, these rolls can be a bit more time consuming to make, but considering they make about 16 in a batch and are just as delicious reheated, they are well worth the effort!

2 cups black beans, rinsed and drained

2 ½ cups frozen corn, cooked

1 ½ cups fresh spinach

2 gloves garlic, minced

1 jalapeno pepper, finely chopped

2 cayenne peppers minced

1 bunch green onions, chopped

2 cups Monterey jack, or Mexican blend cheese

salt, pepper and chili powder to taste

1 egg, beaten

1 package egg roll wraps (we use all-natural Nasoya brand)

½ oil for frying (we use olive oil)

1. Combine all ingredients except wraps in a bowl

2. Spoon 2- 2 ½ tablespoons on mixture onto one corner of wrap and coat the opposites sides of the wrap with some of the beaten egg (simply dipping a finger into the egg and spreading on the sides works fine).

3. Fold the wrap by pulling the corner with the mixture into the center, and folding the other two side corners on top of it, and then sealing it together with the sides that have the beaten egg on it.

4. After all the wraps have been prepared, pour oil into frying pan and set to medium high heat (setting 7 works best), and fry both sides of the wraps until golden brown. They cook quickly, 30 seconds or so is generally long enough.

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Lisa is the founder of The Vegan Pact and a vegan personal chef.

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