Another egg roll wrapper recipe comin’ atcha!
Since I’m headed to Texas, I thought I’d try a Tex-Mex recipe, for festivity’s sake.
And like anything I do, this recipe is simple, easy, and fast. Planned for the live-alone girl (or guy) in mind, and made to pack a flavorful pop the “Everything’s Bigger” state can love.
2 egg roll wrappers, sliced in halves
1/4 cup black beans (or pinto)
1/2 small Roma tomato or 3-4 grape tomatoes
1 T chopped onion
dash of minced garlic
dash of: cumin, red pepper flakes, chili powder, cilantro
twist of lime
optional: Chipotle Ranch dressing
Preheat oven to 375 degrees. Lightly grease a cookie sheet. Set aside.
In a small skillet, combine beans, corn, tomato, onion, garlic, spices, and lime. Saute until veggies appear fully sauteed and seasoned.
Transfer veggies to your four eggroll strips. Parcel out less than you think to each. Divide evenly, but “eyeball,” as my mother would say, to see if you might add a bit more. Before you start to roll, be careful to overlap to create a longer roll and make sure the ends connect up so none of the filling comes out. This is also why you have to underestimate how much veggie filling is needed because more often than not, you’ve added more than can fit.
Bake until crispy and the wraps start to flake up with air bubbles. Serve hot in cool dipping sauce if you like. Que bueno!