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Eats & Drinks | National Spinach Day | Southwest Egg Rolls

I hated spinach as a kid. Like, hide it in my napkin, feed it to the dog, sit at the table in tears hated it as a kid. It wasn’t until I was older that I realized that you could have spinach other ways aside from plain frozen spinach. Once I discovered my love of fresh spinach, it became a staple in my dinner recipe rotation.

In honor of National Spinach Day, I am sharing with you my Southwest Egg Rolls.

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Southwest Egg Rolls (makes 15 egg rolls)
1 pack of egg roll wrappers
1 container of fresh baby spinach(trimmed if you prefer)
1 cup of frozen corn
1 cup of black beans (drained)
1 1/2 Tbs of cumin
1 lime
1 cup of Mexican blends cheese
olive oil
kosher salt/pepper to taste
cooking oil

Lime Sour Cream
1 container of sour cream (I use light)
2 limes (cut into halves, then cut off ends)

Spicy Ranch Dressing
2 cups of ranch dressing (any brand)
chili powder

Fresh Pico de Gallo
2 Roma tomatoes
1/2 red onion
1 lime (cut in halves, then cut off ends)
cilantro
kosher salt/pepper

I like to make my dipping sauces and pico first, so they are chilled.

Pico de Gallo
This recipe could not be any easier. Dice your tomatoes and red onion and toss in a mixing bowl. Mince up cilantro till you have one tablespoon worth. You can adjust that or leave it out of you don’t like cilantro. Squeeze your lime halves into the bowl. Toss cilantro in the bowl and mix. Add salt and pepper to taste. You can also add a dash of cumin.

Lime Sour Cream
Put your sour cream into a bowl or mixer. Squeeze your limes into the bowl. It will be watery–this is good. Keep mixing until the lime juice is thoroughly blended. Put it in the fridge to chill until dinner.

Spicy Ranch Dressing
Pour your ranch into a bowl. Sprinkle in chili powder until you get the desired spiciness of your liking.

Southwest Egg Rolls
In a skillet, heat up a bit of olive oil on medium heat. Once warmed, add the entire container of baby spinach. Toss the spinach until it is soft and almost entirely cooked. Add the frozen corn and the black beans and cook a few more minutes until corn has gone from pale to bright yellow.

Now add your cumin: 1 tablespoon worth, and squeeze in one half of your lime. Mix and sprinkle a bit of kosher salt and pepper to taste to taste. Add your cheese and mix slowly; you may need to turn down your heat so it won’t burn. Sprinkle in the last of your cumin. Squeeze in some of your other lime half BUT not all of it. You will squeeze the rest into a small bowl.

Once the cheese has melted, transfer your mixture to a bowl and set aside. On a dry cutting board place your egg roll wrappers, your bowl of lime juice and a spoon. In a large skillet heat up your cooking oil. You need at least one inch of oil in your pan.

If you have never made egg rolls before, there are folding instructions on the inside of the packet. Lay your wrappers to match the picture on the instructions.

Spoon your mixture onto the wrappers and fold per picture instructions. Use the lime juice to seal the wrappers. Set them on another dry cutting board. Make sure they don’t touch while wet.

When your oil is hot, slowly and carefully lower your egg rolls into the oil. Cook on each side until they are a nice golden brown color.

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When you pull them out, put them on a paper towel-lined rack or plate. I flip them at least once to soak up as much of the oil as possible. Serve hot, but be careful; they will be really hot!

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Enjoy!

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