Mexican

Vegetarian Southwest Eggroll takes 10 minutes to prepare.

Vegetarian Southwest Eggroll takes 15 minutes to cook.

Vegetarian Southwest Eggroll makes 20 servings.

The ingredients for Vegetarian Southwest Eggroll are:

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
4 green onions, chopped
1 tsp. ground cumin
? tsp. chili powder
1 tsp. salt
? tsp. pepper
? tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

Here is how you make Vegetarian Southwest Eggroll:

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 ? 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. Moisten point with water. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.Serving Size: 20Number of Servings: 20Recipe submitted by SparkPeople user MYHANDS4GOD.

The nutritional information for Vegetarian Southwest Eggroll is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 163.2

• Total Fat: 0.9 g
• Cholesterol: 2.9 mg
• Sodium: 206.1 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 3.8 g
• Protein: 6.5 g

Vegetarian Southwest Eggroll is Mexican cuisine.

The dietary needs meet for Vegetarian Southwest Eggroll is Vegan