Mexican Egg Rolls
PREP TIME: MINS
COOK TIME: MINS
TOTAL TIME: MINS
YIELDS: 4-6 SERVINGS
NUTRITIONAL INFO: PER EGG ROLL
CALORIES: 196
FAT: 1 GRAM
PROTEIN: 7 GRAMS
CARBS: 40 GRAMS
INGREDIENTS
3-4 cups cooked rice
1 can corn drained and rinsed
1 can black beans drained and rinsed
1 small 2-3 oz can diced green chilis
1 cup chopped cilantro
1 cup Mexican salsa of your choice
1 tbsp lime juice
1 pkg oil free vegan egg roll wrappers *
INSTRUCTIONS
1). Preheat the oven to 375°.
2). Mix filling ingredients and spoon onto egg roll wrapper and roll. Bake for 20-30 minutes until crispy.
3). Tip: lightly spray with water before baking to help them brown. Dip in your sauce of choice.
NOTES
For gluten free, use rice paper spring roll wrappers. Soften in warm water according to package.
Made a batch these and they are so good. Easy to assemble. The best part is they stay very warm for a while so you can take to a friends house or set out on a buffet. I froze some to have on hand for a quick meal.
these are so easy to make and absolutely delicious. As for someone trying to the 50-50 plate this starch option is a no brainer and helps me keep on track. I have made it atleast 3 times within the past month and will always have some on hand for a quick snack!
I’m eating plant based for better health. I tried doing it before but I was doing it all wrong buying those frozen process meat alternatives. so I ended up stopping because I started to gain weight.I found the the mcdougall program And so far I’ve been doing great! I’m new to your page and you have made things so much easier for me. this recipe is amazing a lot of your recipes are and I’m so grateful that you decided to share your story and your recipes with us thank you so much.