No Mess or Oil Southwestern Egg Rolls= Me :)

Have you ever had The Cheesecake Factory's Avocado Egg rolls? If so, then you'll understand my obsession with replicating the recipe. I found a cookbook a few years ago with the recipe in it and thought I had hit the jackpot, only problem, it was so much work and called for many ingredients. I'll admit, I got lazy and never even tried making them, even though the recipe was the reason I bought the book. I did; however, find some other great replicated recipes from that book, so I guess I can justify the purchase now. Now, a few years later, I decided my quest for Southwestern Egg rolls shouldn't end with my lazy pursuit, so I did some digging one of the many blogs I follow and found this recipe, AMAZING! It was delicious, they were gobbled up so fast that we hardly had enough room for our real meal! I made these for our friends last night when we were BBQing and I must say, these are my new favorite. I plan to make them again this coming weekend for Mother's Day when we have my family over. The best part, normally when I make egg rolls, I have to fry them in oil and it usually makes me lose my appetite for them when you see how they are prepared, but for this recipe, you simply spray them with cooking spray and pop them in the oven. This weekend I am going to get crazy and add Avocado to them, I am a rebel like that. Try these for sure, they are the perfect appetizer and aren't very spicy, plus they don't seem to be unhealthy since you don't fry them!

Baked Southwestern Egg Rolls
Recipe Compliments of Annie's Eats
Ingredients:
2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)


Directions:
In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.


Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.  Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with salsa. ( I used mango salsa)