Thursday, March 22, 2012

Recipe: Vegetarian Southwestern Eggrolls

Vegetarian eggrolls were a hit :)  Not quite vegan, as the eggroll wrapper itself has egg whites in it (somewhere toward the end of the ingredient list...)

1/2 T pecan (or canola/olive/vegetable oil)
3-5 Baby Bella mushrooms
1/4 red bellpepper, diced
2 cups baby spinach
1/2 yellow onion, diced
(I also added Pampered Chef Southwestern seasoning could add a little cumin and chili powder)

Saute all fresh, chopped veggies in the oil, then stir in:

3/4 can of black beans
1/2 can green chilis
1/2 can whole kernel corn

When mixture is heated, take a package of store-bought eggroll wrappers and count out 12.  I used about 3T of mixture in each eggroll.  After trying several different folds, I found the easiest was to turn the eggroll sideways (where a corner points down) and fold the contents up like an envelope.  I sprayed the top lightly with organic cooking spray, and baked at 350* for about 15 minutes.  You don't want to undercook the wrap, but overcooking them makes the corners a little crunchy.

These were really, really good!  Some recipes called for chicken and cheese, so we just left it out.  The kids tore the eggroll wrap open, and ate the inside only.  LOL It wasn't as creamy as some i've eaten at restaurants, so I whipped up a mixture of guacamole, Tofutti sour cream, and a dash of the Pampered Chef Southwestern seasoning to use as a dip.  Also served with steamed edamame (they ARE eggrolls after all! LOL  And we had some on hand...)

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