Southwest Egg Rolls with Cilantro Lime Pesto

12 steps · 45 min total

1. 01

   Preheat Oven

   Preheat your oven to 385 degrees.
2. 02

   Chop Pesto Base

   In a small food processor, combine the garlic and almonds. Pulse until they're finely chopped.
3. 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.

4. 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.
5. 05

   Combine Filling

   In a bowl, combine the sautéed bell pepper, corn, and black beans.
6. 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.
7. 07

   Add Filling

   Add a spoonful of the veggie mixture along the line of pesto.
8. 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.
9. 09

   Roll Egg Rolls

   Continue to roll up the wrapper tightly towards the opposite end.
10. 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. 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. 12

    Bake Until Crisp

    Bake for approximately 18 minutes, or until the wrappers are golden and crispy.