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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 30 |
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Moderately crispy with a rich and creamy filling, these semi-spicy appetizers taste like theyâve been fried. âDanielle Booth, minneapolis, Minnesota Ingredients:
1 cup fresh baby spinach, chopped |
2 tablespoons finely chopped red onion |
2 tablespoons finely chopped sweet red pepper |
1 jalapeno pepper, seeded and minced |
1 tablespoon canola oil |
1/3 cup frozen corn, thawed |
1/4 cup black beans, rinsed and drained |
1/8 teaspoon salt |
dash cayenne pepper |
dash ground cumin |
3/4 cup shredded reduced-fat monterey jack cheese or reduced-fat mexican cheese blend |
4 ounces reduced-fat cream cheese |
30 wonton wrappers |
cooking spray |
Directions:
1. In a large skillet, saute the spinach, onion, red pepper and jalapeno in oil until tender. Stir in the corn, beans and seasonings; heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted.
2. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; lightly coat egg rolls with additional cooking spray. Bake at 425° for 8-10 minutes or until golden brown, turning once. Yield: 2-1/2 dozen.
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