Southwest Egg Rolls with Cilantro Lime Pesto

The recipe Southwest Egg Rolls with Cilantro Lime Pesto could satisfy your Chinese craving in about 45 minutes. This recipe serves 12 and costs 23 cents per serving. One portion of this dish contains about 2g of protein, 2g of fat, and a total of 72 calories. 8 people have tried and liked this recipe. Head to the store and pick up Salt & Pepper, black beans, egg roll wrappers, and a few other things to make it today. It works well as a hor d'oeuvre. It is a good option if you're following a dairy free diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. Similar recipes include 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 Salad With Fresh Lime Cilantro Dressing.

Servings: 12

 

Ingredients:

1 bunch cilantro, stems discarded

3 cloves garlic

1 heaping Tbsp sliced almonds

juice of lime, divided

olive oil

salt & pepper

12 egg roll wrappers

1 red bell pepper, small dice

1/2 cup corn

1/2 cup black beans, rinsed and drained

Equipment:

oven

food processor

plastic wrap

bowl

frying pan

baking sheet

Cooking instruction summary:

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.

 

Step by step:


1. Oven at 385 degrees.

2. Make the pesto: In a small food processor add the garlic and almonds. Pulse until finely chopped.

3. 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.

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.


Nutrition Information:

Quickview
72k Calories
2g Protein
1g Total Fat
11g Carbs
9% Health Score
Limit These
Calories
72k
4%

Fat
1g
3%

  Saturated Fat
0.25g
2%

Carbohydrates
11g
4%

  Sugar
0.64g
1%

Cholesterol
1mg
0%

Sodium
91mg
4%

Get Enough Of These
Protein
2g
5%

Vitamin C
9mg
11%

Manganese
0.17mg
8%

Folate
27µg
7%

Vitamin B1
0.1mg
7%

Selenium
3µg
6%

Vitamin A
258IU
5%

Fiber
1g
5%

Vitamin B3
0.95mg
5%

Vitamin B2
0.07mg
4%

Iron
0.71mg
4%

Vitamin E
0.51mg
3%

Phosphorus
32mg
3%

Magnesium
12mg
3%

Vitamin K
3µg
3%

Copper
0.05mg
3%

Vitamin B6
0.05mg
2%

Potassium
78mg
2%

Zinc
0.27mg
2%

Calcium
13mg
1%

Vitamin B5
0.11mg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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