Description
Spring rolls baked with black beans, corn, rice, diced green chilies and jalapenos
Ingredients
- 1 cup Rice, Uncooked
- 2 cans Black Beans, Drained And Rinsed (14.5oz Each)
- 1 can Corn (14.5oz Can), Drained
- ½ whole Bell Pepper, Diced
- 1 whole Jalapeno, Diced (seeds Removed If You Don’t Like The Heat)
- 1 can Diced Green Chilies (4oz Can)
- 1 whole Lime, Juiced
- ½ teaspoons Salt
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- ½ teaspoons Cayenne Pepper
- 36 whole Spring Roll Wrappers
- Cooking Oil Spray
Preparation
Cook rice according to package directions. When done remove it from heat and fluff it.
In a large bowl, combine beans, corn, bell pepper, jalapeno, green chilis, and cooked rice.
Season with lime juice, salt, cumin, garlic powder, and cayenne pepper, adjusting to taste.
Preheat oven to 415 F.
Set up a spring roll assembly station with bean mixture, a spoon, a cutting board, spring roll wrappers, a bowl of water, and a baking sheet lined with a Silpat, parchment paper, or coated with cooking spray.
Carefully moisten the edges of each spring roll, place a heaping spoonful of filling towards the end (leave a little space), fold the ends over and then roll it tightly. Set it onto the prepared baking sheet, seam side down. Repeat process until all of the filling is gone.
Bake spring rolls for 15 minutes, or until golden brown on top then carefully turn and bake for another 10-12 minutes.
Serve with salsa or guacamole and enjoy!
Adapted from Annie’s Eats.
