Saturday, February 19, 2011

Sweet Potato Egg Rolls

Most of the things I make seem to start with a recipe, but the finished product turns into something completely different. That was the case with this dish. I took an idea for the filling from another recipe, changed it up and put it inside egg roll wrappers. Did you know that you can make egg rolls in the oven? They taste great and are waaaaay healthier than the fried version. Now let's be real, the fried version of egg rolls, or the fried version of ANYTHING tastes better than baked, but it does a number on your body. These will leave you feeling mighty fine!

Sweet Potato Egg Rolls

2 medium sweet potatoes (I actually used yams)
1 cup canned black beans, rinsed and drained
1/3 cup chopped red onion
4 Tbsp. minced fresh cilantro
2 Tbsp. lime juice
2 tsp. salt (I only used one, but I think it could have used more)
1 tsp. ground cumin
2 tsp. minced garlic
1 small can chicken
1 package egg roll wrappers (this recipe made 18 for me)

Preheat the oven to 400. Pierce potatoes (yams) and microwave on high for 10-12 minutes, or until tender. Remove from microwave, slice in half, and let cool. In a bowl, combine black beans, onion, cilantro, lime juice, salt, cumin, and garlic.

Mash the yams and add to the bowl and mix well. At this point I also added some canned chicken. You could use chicken breast, but I thought the texture of the canned chicken worked better with the filling.

Working with one wrapper at a time, drop about 2 Tbsp. of filling onto an egg roll wrapper. I used my small cookie scoop and put 2 scoops on each wrapper. Use the directions on the back of the package to see how to roll the egg rolls.

Place seam side down on a baking sheet coated with cooking spray. Lightly brush the egg rolls with olive oil, or spray lightly with cooking spray. Bake for about 16 minutes, turning over half way through baking. Serve warm with salsa and sour cream. I might have also had experience dipping these in ranch dressing! YUM!

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