This is one of my first recipes in which I used Egg Roll Wrappers. They are so much fun! You can typically find them in the cold section in the produce aisle. Near the packaged salads/Tofu, etc. Once you use them you will be amazed at how many exciting dishes you can use them in.
Here is an example of the packaging they come in:
15 oz frozen corn, thawed
15 oz black beans, rinsed and drained
4 oz can diced green chilies
1 1/2 C cooked, shredded chicken
1 C shredded, mexican style cheese
1 tsp ground cumin
1/2 tsp chili powder
3/4 tsp salt
1 lb package egg roll wrappers
Opt: Sour cream / guacamole
In a large bowl, mix everything except the egg roll wrappers. Place 1/4 C of filling in center of an egg roll wrapper, positioning the egg roll wrapper so it's a diamond with a point facing you. Fold up the point that is closest to you. Then fold the 2 sides over so it looks like an envelope. Starting at the bottom, roll the wrapper up toward the pointed end.
Place seam-side down on greased cooking sheet. Spray lightly with cooking spray and sprinkle with kosher salt. (If you want to freeze extra rolls for later, freeze them before spraying them with cooking spray and adding salt. Then when you thaw, you will begin at this step).
Bake at 425 for 7-8 minutes, until lightly browned.
May serve with sour cream or guacamole
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