Name: Southwest Egg Rolls with Cilantro Lime Pesto
Prep time: 27 min
Cook time: 18 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 bunch cilantro; 3 cloves garlic; 1 Tbsp almonds; 12 juice of lime; 12 servings olive oil; 12 servings salt & pepper; 12 egg roll wrappers; 1 small bell pepper; 0.5 cup corn; 0.5 cup black beans

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Southwest Egg Rolls with Cilantro Lime Pesto Recipe — Recipes Zone

Method

12 steps · 45 min

01
Preheat Oven
Preheat your oven to 385 degrees.
02
Chop Pesto Base
In a small food processor, combine the garlic and almonds. Pulse until they're finely chopped.
03
Finish the Pesto
Add the cilantro leaves to the food processor along with 3 to 4 tablespoons of olive oil. The exact amount of oil is up to you; start with a little and add more until the pesto reaches your desired consistency. Stir in the juice of half a lime.
If you're making the pesto ahead of time, transfer it to a bowl and drizzle just enough olive oil over the top to create a thin layer; this helps prevent the cilantro from oxidizing. Cover the bowl tightly with plastic wrap and refrigerate.
04
Sauté Peppers
Sauté the bell pepper with a drizzle of olive oil in a pan over medium-high heat for just a couple of minutes, until they start to soften slightly.
05
Combine Filling
In a bowl, combine the sautéed bell pepper, corn, and black beans.
06
Prep Wrappers
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 clear at the very end.
07
Add Filling
Add a spoonful of the veggie mixture along the line of pesto.
08
Fold and Seal
Brush the edges of the wrapper with water to help seal the egg roll. Fold the end nearest you over the veggies, then fold in the two sides.
09
Roll Egg Rolls
Continue to roll up the wrapper tightly towards the opposite end.
10
Arrange on Sheet
Place each rolled egg roll seam-side down on a lined baking sheet that has been lightly brushed with olive oil; this helps prevent sticking.
11
Brush with Oil
Lightly brush the tops of the egg rolls with a bit more olive oil. This encourages them to turn a lovely golden color as they bake.
12
Bake Until Crisp
Bake for approximately 18 minutes, or until the wrappers are golden and crispy.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	192kcal	10%
Fat	15g	21%
Carbohydrate	14g	5%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Tree nuts	Contains
Eggs

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Southwest Egg Rolls with Cilantro Lime Pesto Recipe

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Method

Preheat Oven

Chop Pesto Base

Finish the Pesto

Sauté Peppers

Combine Filling

Prep Wrappers

Add Filling

Fold and Seal

Roll Egg Rolls

Arrange on Sheet

Brush with Oil

Bake Until Crisp

Nutrition

Allergens

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