Baked Southwestern Egg Rolls


Every week, we say that we are going to eat healthy, but for one reason or another, it doesn't end up working out.  Either I mindlessly plan a meal that incorporates a whole stick of butter, or we end up going out a few times unexpectedly.   So this week, I put forth a great effort to plan meals that have little to no excess butter or cream.  I found this recipe on Annie's Eats, which came from Ezra Pound Cake.  I liked that they were baked and filled with vegetables.  And since I feel like I have to ease into the whole "healthy" thing, don't mind the cheese.  I couldn't bring myself to leave it out!  But as they always say, everything in moderation, right?  We served these with Joel's favorite salsa that we buy at our Farmers' Market.

2 cups Frozen Corn, thawed
1 (15 ounce) can Black Beans, drained and rinsed
1 (10 ounce) package Frozen Spinach, thawed and squeezed dry
1 cup Shredded Mexican Cheese Blend
1 (4 ounce) can Diced Green Chiles, drained
4 Scallions, chopped
1 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Cayenne Pepper
1 (16 ounce) package Egg Roll Wrappers (about 15)

In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out onto a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, and take the points facing outward and fold them in toward the center.  Continue rolling the egg roll until a small tip of the remaining point is still free.  Dip your finger in water or a beaten egg and lightly brush it on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.  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 at 425 degrees for about 15 minutes, or until lightly brown, turning half way through baking.  We ended up putting ours under the broiler for a few minutes to crisp up.  Serve warm with salsa.