Southwest Egg Rolls

prep time:: 15 min
total time:: 20 min

Makes 8 servings

Spicy-sweet irresistable Southwest Egg Rolls that make your mouth water when you enter the room. With a dash of cumin, and pepper jack cheese, this recipe is favored by anyone near. :) ironically there is no eggs in this recipe. haha.

ingredients

1/4 cup olive oil
1/4 cup chopped green onion
8 cups fresh baby spinach
12 pieces of Maple Smoked Bacon
1 cup frozen corn
1 (15 ounce) can black beans, drained
1 tablespoon fresh lime juice
1/2 teaspoon salt
1 1/2 (or more) teaspoon ground cumin
6 ounces Pepper Jack cheese, shredded
1 (14 ounce) package egg roll wrappers
vegetable oil for frying
1 teaspoon of chili powder (optional)
5 teaspoons of Sweet Mesquite rub (optional)

directions

1
1. Take a frying pan and cook Bacon until brownish, thoroughly cooked. Take a Seperate frying pan and 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. Add a dash of chili powder or sweet mesquite rub. Mix in Bacon.
2
2.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. Tip: instead of water you can use lime juice.
3
3. 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.
4
4. Lightley pad paper towels on egg rolls and Bacon to remove any extra oil or grease. Sprinkle baby onions, dash of cumin, and bacon over the top of egg rolls