Southwest Egg Rolls with Cilantro Lime Pesto
Ready in : 45 mins
Southwest Egg Rolls with Cilantro Lime Pesto could be just the dairy free recipe you've been looking for. This recipe makes 12 servings with 192 calories, 3g of protein, and 15g of fat each. For 62 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 8 foodies and cooks. It works well as a Chinese hor d'oeuvre. If you have cilantro, juice of lime, black beans, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a good spoonacular score of 52%.
Diets
Ingredients
cilantro
1 bunch
garlic
3 cloves
almonds
1 Tbsp
juice of lime
12
olive oil
12 servings
salt & pepper
12 servings
egg roll wrappers
12
bell pepper
1 small
corn
0.5 cup
black beans
0.5 cup
Cooking in Steps
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1Oven at 385 degrees.
oven -
2Make the pesto: In a small food processor add the garlic and almonds. Pulse until finely chopped.
almonds
garlic
pesto
food processor -
3Add 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.
fresh cilantro
olive oil
cilantro
juice
pesto
lime
wrap
plastic wrap
bowl -
4Saut the peppers with a drizzle of olive oil in a pan over medium high heat for just a couple minutes.
olive oil
peppers
frying pan -
5Mix the peppers, corn and black beans in a bowl.
black beans
peppers
corn
bowl -
6Lay 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.
egg roll wrappers
cilantro
pesto
lime
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7Add a spoon full of the veggies along the line of pesto.
pesto
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8Brush 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
water
roll
egg
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9sides fold in as well.
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10Roll up the wrapper to the end.
roll
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11Place seam side down on a lined baking sheet that his been brushed with a bit of olive oil to prevent sticking.
olive oil
baking sheet -
12Brush the egg rolls lightly with olive oil as well, this will help get that golden color.
olive oil
roll
egg
-
13Bake for approx 18 minutes, or until golden and crispy.
oven