Have you ever looked out of your window and been smitten by what you've seen. I know it seems I'm fickle when it comes to love. It appears I have a new love each week, one week I'm in love with cherries, then I'm head over heels in love with apricots, what's next. I can't help it though, when I'm driving through town I can't help but fall for the rows and rows of corn growing up all around me. They wave at me as I pass by gently blowing in the wind. It's hard not to fall into a dizzying spiral; I have to get my hands on some of this corn I have fallen for.
I was almost to the destination of the object of my affection, when I had to stop and say, "Hello" to these little cuties who were winking at me from the side of the road. After my little detour, I got myself back on track and got some of the sweet corn I so desired. I couldn't just buy one ear; I lost my senses for a moment and brought home a dozen, what to do with it was the question of the day. I have had Priscilla's Baked Salmon Egg Rolls in the back of my mind for some time, but my youngest daughter is back in her no-meat phase, so I was hoping these would please her.
Sweet Corn and Black Bean Baked Egg Rolls
2 ears White or Yellow Corn cut off the cob
15 oz. can Black Beans
1/2 small red onion, minced (about 1/2 cup)
1/2 small jalapeno, seeded and minced
3 tbsp. cilantro, chopped
1 cup shredded Pepper Jack cheese
1/2 cup cream cheese, softened
1 package egg roll wrappers
In a mixing bowl combine corn, drained and rinsed black beans, red onion, jalapeno, cilantro, Pepper Jack cheese, cream cheese, salt and pepper. Stir until combined.
Once the filling is mixed, lay an egg roll wrapper on your cutting board and place a couple tablespoons of the mixture in the center of the wrapper. Fold corner nearest you over the filling and then fold sides in, like the photo below.
Once the sides are folded in, wet your finger with a little water and run it over top flap and continue rolling. Place the egg rolls on a baking sheet lined with parchment.
Drizzle the rolls with a touch of oil of your choice and brush with a pastry brush to spread. Bake in a 400 degree F oven for 10 minutes, flip them over and bake 5-7 more minutes until nicely browned. I served mine with salsa for a little more punch.
We all ended up falling for these flavor packed egg rolls. These egg rolls would be perfect for a light lunch or as an appetizer. I made a little something else with the corn I brought home. This dish however was cold and refreshing; I will share that one with you soon.
I don't know about you, but I'm in love with summer time and the joys it is bringing me. What have you been falling in love with that I don't yet have a crush on?
I just saw brown fields of corn being mowed over the other day-the corn did not survive in this texas heat. Lovely recipe, I prefer black beans over pintos (unlike my husband). The pairing with the sweet corn was a great idea. Yum!ReplyDelete
Oh my gosh! These look great! I would never have thought to put beans and corn in an eggroll! I will be making these for sure! Bookmarked!ReplyDelete
These look incredible! It reminds me a little of the Tex-Mex eggrolls at the Cheesecake Factory.ReplyDelete
I'm just like you - the summer brings me immense joy. Just about everything makes me happy: a bowl of cherries, the smell of nectarines, the feeling of sprinkler on my shoulders while going for a run, the sound of children laughing and playing outside. I love it all!
Gina...these look AMAZING! I'm going to pin these when I get home to make for my next party. Love this southwestern/Tex-Mex twist on egg rolls...they look so mouthwatering good!!ReplyDelete
Beautiful photo! Happy to find a healthy egg rollReplyDelete
I have never had a baked egg roll sounds awesome.ReplyDelete
I am another who has never made egg rolls, mainly because I was a little scared of wrapping them. Your picture show exactly how to do so, without having a mutiny on your hand with the filling. I will have to try these soon.ReplyDelete
These look great. We buy at least 5 ears of Brentwood corn a week. This will be a good new way to use them.ReplyDelete
Light lunch! With a vase full of those GORGEOUS sunflowers :) Totally bookmarked!ReplyDelete
Looks very gud ...like that stuffing very muchReplyDelete
Lol, you know I love baked eggrolls - and with any filling! Your egg rolls turned out great and I love the southwestern flavors - you can't go wrong with fresh corn and black beans! Thanks for the link love :) Have a great week, Gina.ReplyDelete
Beautiful summery clicks!ReplyDelete
Those baked egg rolls are simply delicious and healthy!
Ohh what a beautiful pictures..Your egg-rolls look amazing(I am huge fan) and recipe just fantastic!!ReplyDelete
Thank you so much for sharing, and have a awesome week ahead!
Such a great idea for an egg roll - I love those flavors, who needs meat when you've go this!ReplyDelete
Gina - that field shot is just amazing. How can you not be inspired to make something, seeing that view? Wow. These egg rolls look fantastic. Haven't even had breakfast yet and I'm itching to make them. Such inspiration!ReplyDelete
How about mangoes, Gina? I've been falling in love with mangoes but am going to get sick of them soon and need to move on! I really love your sunny photos on top and these egg rolls look so, so enticing. I've never thought to put corn as a filling but next time, I will.ReplyDelete
Gorgeous pictures, Gina! You paint a pretty picture with your words too! And those flavors sound incredible for an egg roll... Yummy... Thanks for sharing!ReplyDelete
Fabulous photos, wonderful food. Well done!ReplyDelete
Yummy! I love egg rolls, these look delish! :)ReplyDelete
These sound so great and I love that they are baked! I am definitely giving these a try.ReplyDelete
Hi Gina, Just keep falling in love and sharing with the rest of us!ReplyDelete
I love your photos and wish I had one of your egg rolls for dinner(or two);-)
Hope you're having a great week:-)
Gina, your baked egg rolls look delicious! Eating with salsa is a great match with the filling. I usually put cheese in leftover egg rolls, but never thought of adding other ingredients like corn and beans! LOVE the idea!ReplyDelete
Oh my, how lovely!ReplyDelete
These egg rolls sound delicious! I love that they are baked too!ReplyDelete
I absolutely love your take on egg rolls! I always use black beans in a recipe, but never the entire can and am looking for something else to make. This recipe is definitely one to bookmark :)ReplyDelete
Ok, you had that beautiful mountain in the background and you were looking at CORN? :) The egg rolls do look delicious. I'd have to swap out the Pepper Jack for plain 'ole Monterey Jack for Dudette's sake, but yup, I can make these.ReplyDelete
I'm with you Gina, except I call my obsessions. I love your description of the drive and waving corn. How can you resists that call for a loving :) The egg rolls look so mouthwatering. I'm also in love with Summer, wish it was endless :) Eggplant is my current love-obsession.ReplyDelete
I have a different love almost every week as well...these look fantastic and love the combination of goodies in there :)ReplyDelete