Baked Southwestern Rolls

Ah – Super Bowl.  Is it that time of the year already?  We still haven’t recovered from the last one – when Seattle beat Denver a gazillion to nothing (or something like that).

There was no enthusiasm this year to watch the game.  We really didn’t have a team to support.  Do you support a team mired in the Deflate Gate controversy or do you support the team that routed your home team?  

Anyway, our friend hosted the Super Bowl party at her place as she does every year.  My husband and younger son were going to watch the whole game.  I had a lot of work to catch up on and dropped in for about an hour or so, so that I could meet my friends and chat for a bit.

I had signed up to bring an appetizer though I had no idea what to take.  Started browsing online for vegetarian recipes and found several versions of baked Southwestern Egg Rolls. 

I really liked the idea and decided to make this my way.  Since there are no eggs in my recipe and no eggs in the wrapper, mine are just Southwestern Rolls.

I was not sure how they would come out if I baked them instead of deep-frying.  After I started assembling the rolls, I put one in the toaster oven and deep-fried the other.  My husband was the official taster.  He did say that the deep-fried version tasted better, but the baked version tasted good too.  So I ended up baking the rolls.  Everyone loved it!

Here is what you need:

(to make around 40 rolls)

• 3 – 4 tsp. oil
• ½ medium onion, chopped
• 3 jalapenos, minced
• ½ red pepper
• ½ yellow pepper
• 3 cans black beans, drained and rinsed
• ½ cup frozen corn
• salt to taste
• 1 – 2 tsp. red chili powder
• 1 tsp. cumin powder
• 1 tsp. garlic powder
• ½ bunch chopped cilantro
• spring roll wrappers, thawed
• 2 – 3 tsp. oil for brushing
• non-stick spray

 

Here is how I made it:

 For the filling:

1. Heat oil in a skillet.  Add onions and jalapenos.  Mix well.
2. When the onion turns translucent, add the peppers.  Sauté for a minute or so.
3. Add the black beans.  Cook on medium heat for a few minutes.
4. Mix in the corn, salt, chili powder, cumin powder, garlic powder, and cilantro.
5. Once the spices are blended, turn off the heat and let it cool.

To make the rolls:

Take the spring roll wrappers one at a time.  

Place about two teaspoons of the filling about a third of the way from one corner.

Fold up the bottom and the sides.

Wet the top part with water, and roll up the spring roll tightly. 

Set it aside on a plate, covered with a wet paper towel.  Repeat till all the filling is done.

About an hour or so before serving:

1. Preheat the oven to 350°F.
2. Meanwhile, spray a couple of cookie sheets with non-stick spray.
3. Using a silicone brush, brush a little bit of oil onto each roll.  Place these on the cookie sheet.
4. Bake these till they turn golden brown (for about 20 – 30 minutes) turning once about half way through.

Serve with spicy homemade salsa.