Summary

Southwest Egg Rolls with Cilantro Lime Pesto is a hor d'oeuvre that serves 12. One serving contains 72 calories, 2g of protein, and 2g of fat. For 23 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 8 people found this recipe to be scrumptious and satisfying. It is brought to you by Foodista. This recipe is typical of Chinese cuisine. From preparation to the plate, this recipe takes about about 45 minutes. A mixture of bell pepper, juice of lime, corn, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is solid. Try Southwest Egg Rolls with Avocado-Lime Ranch, Chili’s Southwest Eggrolls – enjoy this restaurant favorite anywhere. These Southwest style egg rolls are delicious, and Southwest Quesadilla with Cilantro-Lime Sour Cream for similar recipes.

Instructions

Oven at 385 degrees. Make the pesto: In a small food processor add the garlic and almonds. Pulse until finely chopped. Add the cilantro leaves and about 3-4 Tbsp olive oil, the amount is really a preference of how loose or thick you like the pesto. Start with a little and add a little at a time until you reach the consistency of your preference. Stir in the juice of 1/2 a lime. If you are making this ahead of time...place in a bowl and drizzle just enough olive oil on top to coat, this keeps the air from getting to the cilantro. Cover with plastic wrap and refrigerate. Saut the peppers with a drizzle of olive oil in a pan over medium high heat for just a couple minutes. Mix the peppers, corn and black beans in a bowl. Lay out the egg roll wrappers. Smear some of the cilantro lime pesto on the end closest to you, leaving about an inch of the wrapper on the very end. Add a spoon full of the veggies along the line of pesto. Brush the ends of the wrapper with water, this will help seal the egg roll. Fold the end nearest you over the veggies and the two sides fold in as well. Roll up the wrapper to the end. Place seam side down on a lined baking sheet that his been brushed with a bit of olive oil to prevent sticking. Brush the egg rolls lightly with olive oil as well, this will help get that golden color. Bake for approx 18 minutes, or until golden and crispy.

Ingredients

• 1 cilantro, stems discarded
• 2 garlic
• 3 heaping Tbsp sliced almonds
• 4 juice of lime, divided
• 5 olive oil
• 6 salt & pepper
• 7 egg roll wrappers
• 8 red bell pepper, small dice
• 9 corn
• 10 black beans, rinsed and drained

Directions

• 1 Oven at 385 degrees.
• 2 Make the pesto: In a small food processor add the garlic and almonds. Pulse until finely chopped.
• 4 Saut the peppers with a drizzle of olive oil in a pan over medium high heat for just a couple minutes.
• 5 Mix the peppers, corn and black beans in a bowl.
• 6 Lay out the egg roll wrappers. Smear some of the cilantro lime pesto on the end closest to you, leaving about an inch of the wrapper on the very end.
• 7 Add a spoon full of the veggies along the line of pesto.
• 8 Brush the ends of the wrapper with water, this will help seal the egg roll. Fold the end nearest you over the veggies and the two
• 9 sides fold in as well.
• 10 Roll up the wrapper to the end.
• 11 Place seam side down on a lined baking sheet that his been brushed with a bit of olive oil to prevent sticking.
• 12 Brush the egg rolls lightly with olive oil as well, this will help get that golden color.
• 13 Bake for approx 18 minutes, or until golden and crispy.