2 cups cooked black beans, rinsed and drained (this is 1⅓ cans)
1 - 4 oz can chopped green chilies
1 TBS red chili paste, such as sambal oelek
1 tsp cumin
½ tsp chili powder
¼ tsp salt
1 cup shredded mexican cheese blend
20 egg roll wrappers
2 TBS canola oil, or other high heat, neutral flavored oil
Salsa, for serving
Instructions
Combine corn through cheese in a large bowl.
Preheat oven to 425°F.
Lay a single egg roll wrapper out on a clean working surface, covering the rest to keep the, from drying out.
Wet the edges of the wrapper with water using your fingers or a small brush.
Spoon ~1/4 cup filling on the wrapper. Roll the wrapper by folding one corner up over the filling. Fold the side corners over the filling, and roll until the last corner comes into contact with the wrapper making a seal.
Repeat with remaining filling and wrappers. Place egg rolls onto a parchment lined baking sheet. Brush the tops and sides evenly with oil. The oil will drip down and coat the bottom.
Bake in the preheated oven for 9 minutes. Turn over using tongs. Bake another 6 minutes or until golden brown and crispy.
Serve with salsa.
Notes
The filling can be made in advance. Mix together everything for the filling except the cheese, and add the cheese just before stuffing.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/southwest-baked-egg-rolls/