Spinach & Black Bean Egg Rolls

Name: Spinach & Black Bean Egg Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: Chinese, Asian
Ingredients: 425 grams can black beans, rinsed and drained; 1 teaspoons chili powder; 20 egg roll wrappers; 473 milliliters frozen corn, thawed; 113 grams can chopped green chilies, drained; 4 green onions, chopped; 1 teaspoon ground cumin; 113 grams cup shredded reduced-fat Mexican cheese blend; 1 teaspoons pepper; 20 servings Salsa and reduced-fat ranch salad dressing, optional; 283 grams package frozen chopped spinach, thawed and squeezed dry

The recipe Spinach & Black Bean Egg Rolls could satisfy your Chinese craving in around 30 minutes. One serving contains 241 calories, 5g of protein, and 17g of fat. This recipe serves 20. Head to the store and pick up green onions, corn, salsan and ranch salad dressing, and a few other things to make it today. It works well as a very affordable hor d'oeuvre.

Instructions

In a large bowl, combine the first nine ingredients.

Equipment you will use

Bowl

Place 1/4 cup mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

Ingredients you will need

Water

Roll

Egg

Equipment you will use

Paper Towels

Place seam side down on baking sheets coated with cooking spray. Spray tops of egg rolls with cooking spray.

Ingredients you will need

Cooking Spray

Roll

Egg

Equipment you will use

Baking Sheet

Bake at 425° for 10-15 minutes or until lightly browned.

Equipment you will use

Oven

Serve warm with salsa and dressing if desired. Refrigerate leftovers.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

425grams

can black beans, rinsed and drained 1teaspoons

chili powder 20

egg roll wrappers 473milliliters

frozen corn, thawed 113grams

can chopped green chilies, drained 4

green onions, chopped 1teaspoon

ground cumin 113grams

cup shredded reduced-fat Mexican cheese blend 1teaspoons

pepper 20servings

Salsa and reduced-fat ranch salad dressing, optional 283grams

package frozen chopped spinach, thawed and squeezed dry

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Quintan Essentia Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 35 dollars.

Quinta Essentia Chenin Blanc

A deep yellow color suggests full ripeness and complexity. Aromas of baked pear, ripe apple, hints of fresh citrus and roasted nuts are present on a complex and layered nose. The palate is richly textured revealing pineapple, tropical fruits and golden delicious apple. The finish is long complemented by a firm acidity that gives the wine length and focus.Pair this wine alongside grilled fish and seafood in general.