Southwestern Egg Rolls
Mendi
1/4 cup olive oil
1/4 cup green onions, chopped
8 cups fresh baby spinach
1 cup frozen corn
1 15-oz. can black beans, drained
1 tsp. ground cumin
1 Tbsp. fresh lime juice
1/2 tsp. salt
6 oz. Monterey Jack cheese, shredded
Egg roll wrappers
Vegetable oil
Saute onions in olive oil until tender. Add next 6 ingredients and
cook until spinach wilts. Remove from heat and stir in cheese. Place
1/4 cup of mixture on each egg roll wrapper, fold in sides and dampen
edges with a small amount of water so 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.