Craving something fried but are still trying to fit back in your skinny jeans or that little black dress? These veggie loaded egg rolls are so simple to throw together and full of the flavors of the south west. The best part is that they are not fried but baked to a golden brown perfection so you won't miss the crunch factor.
“I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.”
Wonton wrappers are so easy to work with making this a perfect middle of the week treat. Don't forget the salsa, sour cream and guacamole for dipping! Vitamin loaded red bell peppers and purple cabbage give these babies a satisfying crunch factor which is said to help you feel full and eat less.
Of course they wouldn't be perfect with cheese! Cabot's creamy Pepper Jack cheese is melted throughout all of the beans and veggies stuffed inside and brings just the right amount of a spicy kick to each bite.
These are requested as an appetizer for almost any get together we have with family and friends. Of course they would be perfect to add to your Super Bowl party food tray!
SERVES 4-6 AS AN APPETIZER TIME 30 MINUTES
You Will Need
1 package of Wonton Wrappers (usually around 12-15 wrappers per package)
1 can of black beans (negro frijoles) rinsed and drained
1 cup frozen corn kernals
1 small red bell pepper, diced
1 cup purple cabbage, chopped into small pieces
1/2 cup yellow onion, diced
8 oz Cabot Pepper Jack cheese, shredded
1-2 teaspoon cumin (I like 2)
2 teaspoons chile powder
1 teaspoon garlic powder
1 tablespoon oil or parchment paper
Stone baking sheet or cookie sheet
Optional dips: sour cream, guacamole, favorite salsa
Putting it all together
Preheat your oven to 450F with the rack in the middle.
In a large bowl combine all ingredients (except wonton wrappers). Mix well. Using a small spoon, place a golf ball size amount of the filling in the lower 1/3 of the wonton wrapper. Fold the bottom of the wrapper over the mixture and gently press the mixture to tightly press it all together. Fold the two sides over your first fold, just like a burrito, pressing any of the mixture back inside. Continue to roll closed and place folded side down on a very lightly greased stone baking sheet or on a cookie sheet lined with parchment paper.
Bake at 450F for 15-20 minutes until crispy and golden brown. I did not need to turn my egg rolls at all. They crisped up quite nicely. Serve hot with condiments of choice.
When you use a stone baking sheet (my most used kitchen item) you drastically cut down on the amount of oil you use and whatever you are baking ends up evenly browned and crispy.
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