Let’s just continue the Tex-Mex food vibe on the blog this week, shall we?
Annie’s Eats version of this recipe was one of the very first recipes I pinned on Pinterest, and I absolutely cannot believe that its taken me this long (over a year!) to actually getting around to recreating them. I mean, you guys know I’m absolutely obsessed with all things Mexican food and these allow me to make salsa and guac to dip them in too–perfection!
I’ve never been one to really follow a recipe too closely, though, so I set out on Superbowl sunday morning to recreate my version of these for the party we were throwing later on in the day. First, I made the filling, a mixture of black beans, rice, corn, red bell pepper, diced green chilis, jalapeno, lime, and lots of yummy spices. And then I had to restrain myself from sitting there with a fork and just eating what was supposed to be the stuffing for the spring rolls. It was just so darn good! I am totally remaking the filling some day this week just for burritos because it totally tasted like one of my fav Tex Mex restaurants–Chipotle–just much fresher and with less fat and oil.
Then came the actually spring roll making process. I found these spring roll wrappers at our local grocery store, but I had absolutely no idea what to do with them. So I looked it up a How To video on YouTube because you can do that these days!
The video was all about the basics–just what I needed. Here’s the link if you’ve never made them before either. It will make much more sense than me trying to explain it to you, trust me.
Once I figured out the process, I got to work wrapping all 36 spring rolls. It probably took about 25 minutes or so total to wrap them all, so not something I’d want to do everyday but fun for a special occasion.
Finally, I just sprayed them with a bit of olive oil and let them bake into crispy goodness! They were definitely a hit at the party and will be a party staple in our household for now on!
Baked Southwestern Spring Rolls
Makes 3 dozen
2 cans black beans, rinsed
1 can corn, rinsed
1/2 bell pepper, diced
1 jalapeno, diced
1 can diced green chilis
1 lime, juiced
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup rice, uncooked
36 spring roll wrappers
cooking oil spray
Cook rice according to package directions.
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.
Pre-heat oven to 415 degrees.
Set up spring roll station with bean mixture, spoon, cutting board, spring roll wrappers, a bowl of water, and baking sheet lined with a silpat, parchment paper, or coated with cooking spray.
Carefully moisten each spring roll, place a heaping spoonful of filling towards the end, and wrap tightly. Repeat process until all of the filling is gone.
Bake spring rolls for 15 minutes, or until golden brown on top, and then carefully turn and bake for another 10-12 minutes.
Serve with salsa or guacamole and enjoy!
Time: 70 minutes