Southwest-Style Egg Rolls

My favorite "meal" at Chili's is their appetizer plate of Southwestern Egg Rolls. I confuse the waiter every time when I ask for those as my meal! Yes, they are fried, but they are also filled with veggies, and beans. Yum!

Southwest-Style Egg Rolls

2 TB Olive Oil
¼ cup Chopped green onion
4 cups fresh baby spinach
1 cup frozen corn
1 (15oz) can black beans, drained
1/2 cup chopped cilantro
1 TB fresh lime juice
½ teas. Salt
2 teas. Ground cumin
6 oz Monterey Jack cheese, shredded
1 (14oz) package egg roll wrappers
Vegetable oil for frying

Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender.

Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin.

Remove from heat, and stir in cheese.

Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.

In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

You can also BAKE the egg rolls for a healthier version. To bake:
Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking.

I made some of my Cilantro-Lime Dressing to dip these in, and it was perfect!
Well... almost. I would add 1 mashed Avocado to the dressing next time!

Eat with salsa, and a bed of lettuce or leftover spinach!