Egg rolls filled with black beans and Mexican spices with tomato dip
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 16 rolls
Complexity: easily
Quantity: 16 rolls
While American egg rolls claim to be Asian-inspired, they're primarily a convenient way to serve the appetizer: the filling, wrapped in thin sheets of dough, is easy to dip into sauce and eat with your hands. This recipe uses traditional Tex-Mex ingredients to create a Tex-Mex-inspired egg roll. Combine the filling with black beans, spinach, chili peppers, corn, Mexican cheese, and spices, wrap them in egg roll dough, and bake until golden brown. To serve, prepare a tomato salsa using fresh vegetables by simply blending them in a food processor until they form a sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Egg rolls
- 2.5 cups of grated Mexican cheese mix (Cotija, Oaxaca, and Añejo)
- 2 cups frozen corn, thawed
- 1 can (425 g) canned black beans, rinsed
- 1 package (280g) frozen chopped spinach, thawed and squeezed out
- 1 can (110g) canned chopped chili peppers, drained
- 4 green onions, chopped
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 1/4 tsp cayenne pepper
- 1.5 tsp coarse salt
- 1 package (450 g) of egg roll dough
- 1 egg, lightly beaten
Salsa
- 5 plum tomatoes, quartered
- 1 small clove of garlic, crushed
- Half a jalapeño, seeded and finely chopped
- 3 green onions (white and light green parts only), finely chopped
- 1 cup loosely packed fresh cilantro, finely chopped
- Juice of half a lime
- 2 teaspoons coarse salt
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Recipes with similar ingredients: black beans, spinach, jalapeno pepper, tomatoes, corn, cheese, lime juice, ground cayenne pepper, chili seasoning, salsa sauce, cumin, cilantro
Cooking the dish according to the recipe:
- Preheat the oven to 220°C (425°F) and generously spray a rimmed baking sheet with cooking spray. Have a small bowl of water ready for wetting your fingers.
- Egg rolls:
In a large bowl, combine the cheese, corn, beans, spinach, chili pepper, green onion, cumin, chili powder, cayenne pepper, and salt. Mix thoroughly, breaking up any clumps of spinach. Place one piece of egg roll dough on a work surface and moisten the edges with a damp finger. Spoon 1/4 cup of filling into the center of the dough in a 1-inch-wide strip, diagonally across the dough, leaving about an inch of space at the corners. Fold the corners over the filling, pressing gently on both sides to secure. Then, starting with one of the unfolded corners, carefully but firmly roll the roll. - Place on the prepared baking sheet and assemble the remaining rolls in the same way until the filling is used up.
- Generously brush the tops and sides of the rolls with beaten egg. Bake until golden brown all over, 15-20 minutes.
- Salsa:
Meanwhile, puree the tomatoes, garlic, and jalapeño in a food processor until the tomatoes are almost smooth. Add the green onions, cilantro, lime juice, and salt; pulse to combine. - Serve egg rolls with salsa for dipping.
Author of the recipe - Valerie Bertinelli is an American actress.
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