Sweet Corn & Black Bean Baked Egg Rolls - It Started With A Glance

Have you ever looked out of your window and been smitten by what you've seen.  I know it seems I'm fickle when it comes to love.  It appears I have a new love each week, one week I'm in love with cherries, then I'm head over heels in love with apricots, what's next.  I can't help it though, when I'm driving through town I can't help but fall for the rows and rows of corn growing up all around me.  They wave at me as I pass by gently blowing in the wind.  It's hard not to fall into a dizzying spiral; I have to get my hands on some of this corn I have fallen for.

I was almost to the destination of the object of my affection, when I had to stop and say, "Hello" to these little cuties who were winking at me from the side of the road.  After my little detour, I got myself back on track and got some of the sweet corn I so desired.  I couldn't just buy one ear; I lost my senses for a moment and brought home a dozen, what to do with it was the question of the day.  I have had Priscilla's Baked Salmon Egg Rolls in the back of my mind for some time, but my youngest daughter is back in her no-meat phase, so I was hoping these would please her.  

Sweet Corn and Black Bean Baked Egg Rolls

2 ears White or Yellow Corn cut off the cob

15 oz. can Black Beans

1/2 small red onion, minced (about 1/2 cup)

1/2 small jalapeno, seeded and minced

3 tbsp. cilantro, chopped

1 cup shredded Pepper Jack cheese

1/2 cup cream cheese, softened

Salt

Pepper

1 package egg roll wrappers

In a mixing bowl combine corn, drained and rinsed black beans, red onion, jalapeno, cilantro, Pepper Jack cheese, cream cheese, salt and pepper.  Stir until combined.

Once the filling is mixed, lay an egg roll wrapper on your cutting board and place a couple tablespoons of the mixture in the center of the wrapper.  Fold corner nearest you over the filling and then fold sides in, like the photo below.

Once the sides are folded in, wet your finger with a little water and run it over top flap and continue rolling. Place the egg rolls on a baking sheet lined with parchment.

Drizzle the rolls with a touch of oil of your choice and brush with a pastry brush to spread.  Bake in a 400 degree F oven for 10 minutes, flip them over and bake 5-7 more minutes until nicely browned. I served mine with salsa for a little more punch.

We all ended up falling for these flavor packed egg rolls.  These egg rolls would be perfect for a light lunch or as an appetizer.  I made a little something else with the corn I brought home.  This dish however was cold and refreshing; I will share that one with you soon.

I don't know about you, but I'm in love with summer time and the joys it is bringing me.  What have you been falling in love with that I don't yet have a crush on?

Enjoy,

Gina