Wonderfully flavorful light pasta salad with carrots, asparagus, tomatoes, and green onions. It benefits from marinating for a while, so don’t be afraid to make it ahead of time and store it in the fridge for a few hours.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup olive oil
- ¼ cup chopped green onion
- 8 cups fresh baby spinach
- 1 cup frozen corn
- 1 (15 ounce) can black beans, drained
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 6 ounces Monterey Jack cheese, shredded
- 1 (14 ounce) package egg roll wrappers
- vegetable oil for frying
Instructions
- Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
- Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
- In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 565 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe calls for waaay too much oil. After they were rolled before frying everyone fell apart.
I followed the recipe the first time and it was really good. The second time I changed some ingredients and added a few more to my taste came out AWESOME!!!
Very easy recipe and very tasty!
This recipe was a big hit with the whole family. I did add some shredded chicken, garlic, chili powder and Mexican rice to the mix before rolling in flour tortillas and frying to make more of a chimichanga. It was fabulous! I will definitely be making this again in the future. Next time, I might add some green chile or jalapeño to give a little more kick. However, it was fantastic even without the added heat.
Made changes the second time, added some smoked chopped chicken thighs, everything else remained the same. Oh and I added a big pinch of cayenne pepper to amp up the heat. Thanks for a great recipe.
I love this recipe, I did however use chili seasoning and added a red bell pepper. If my husbands more spice we even add some cayenne
I used pepper jack cheese instead of Monterey and added chopped avocado and it was so good!
These were delicious and easy to make. After reading some other reviews I used more cumin and less spinach. I actually used a box of frozen spinach ( what I had on hand) steamed and drained. I doubled the green onions ( we like them) and used a Mexican blend of cheese ( what I had). I made a dipping sauce for these using equal parts of wasabi and ranch- YUMMY. I froze what I didn’t fry up and fried them up today and they were great. I love a recipe I can double then freeze and have it available to me on a busy week day night. Thank you for sharing 🙂
These were very good. Changes I made were to saute minced garlic and chopped fresh jalapeños with the onions. Also adding black pepper and a little cayenne to the spinach, corn, and beans. My sister liked sour cream as a dipping but I think I prefer chipotle ranch. Either way you can’t go wrong. Very good.
My family really enjoyed these egg rolls. Easy to make tasty and filling. A very nice change from our regular egg rolls.
I make these often! Instead of egg roll wrappers, I use flour tortillas, and I bake them in the oven at 375 for about 16 minutes. (spray them with olive oil first to make them crispy) I’ve made these for guests and they love them too!
a little problem with quantity!served way moe than eight! Oh well they will get eaten and some frozen….
Solid recipe! Tasty but needing more spice overall, though would have been improved if I served with salsa as instructed 🙂 Will definitely make again!
Super yummy, and fun to make! Next time, ill try it with chicken
My hubby really liked these, I used frozen spinach and after I squeezed a whole lime juice into the mix I put the shells in and boiled off a little of the extra liquid. then continued as recipe stated. I removed the lime shells before putting filling into wrappers. I also used wonton wrappers since I had then on hand. My hubby loved these, and that they had veggies in them.
I have made this several times and finally found the way to cook these that I like best. I add more cheese, more corn for sweetness, and use cilantro instead of spinach. I also use a minced jalapeno pepper for some heat. I use Amy’s cilantro dip and add a half of guacamole to it. My favorite way to cook these are using Mission Ready to Cook flour tortillas. I make a paste of flour and water to seal all the seams and deep fry them at 375. They sealed and cooked perfectly. I was worried these might get soggy, but they didn’t last that long.
If I could eat these everyday I would. I serve them with homemade buttermilk ranch. Best.Things.Ever!!
Definitely a keeper for Superbowl Sunday and other holidays! We tried these baked and fried – the verdict was that fried was the way to go. Super yummy and an interesting fusion. Like!
Didn’t have a great taste. My kids love the eggrolls from Chili’s but they tasted these and wouldn’t eat them.
Wonderful, flavorful filling. Couldn’t find egg roll wrappers so I used the 7″ tortillas an earlier reviewer suggested and very glad I did. Instead of frying, I sprayed with Pam and baked at 375 for about 15-20 minutes, until the filling was bubbly. We ate these with the cilantro cream dip and it was phenomenal. Need to add this to our menu rotation!
SOOOO good!