Appetizers

Southwestern Egg Rolls

  • 1/4 cups Olive oil
  • 1/4 cups Green onion, minced
  • 8 cups Spinach
  • 1 cups Corn, frozen
  • 1 cans Black beans
  • 1 teaspoons Cumin
  • 1 tablespoons Lime juice
  • 1/2 teaspoons Salt
  • 6 ounces Monterey Jack Cheese
  • ~ Egg Roll Wrappers
  • ~ A1 Steak Sauce
  • ~ Vegetable oil

    • Sauté onions in olive oil until tender.

    Add next 6 ingredients and cook until spinach wilts.

    Remove from heat and stir in cheese.

    Place 1 cup of mixture on each egg roll wrapper, fold in sides, and dampen edges with a small amount of waterso they stick together.

    Put enough oil in a saucepan to cover egg rolls and heat to a high temperature (if the oil starts smoking, it is too hot). Cook rolls until golden brown and allow to drain on paper towels.

    Serve with salsa or ranch dressing, or combine equal amounts of salsa and ranch dressing for a different taste.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!