Southwest Eggrolls

Ingredients
1 package eggroll wrappers (usually found in produce section by tofu)
2 ears sweet corn
1/2 red bell pepper, diced
1 small red onion, diced
1 cup spinach, julienned
1 jalapeno
teaspoon salt
1 teaspoon cumin
Shredded Monterey Jack cheese
1 can black beans
1 16 oz bottle ranch dressing
can chipotle peppers

Directions
Roast corn over an open flame. Use a grill or gas stove. Turn frequently to avoid burning, but kernels are
expected to sear.
Remove kernels from cob, add salt to taste, approximately teaspoon.
Heat a little olive oil in a skillet, then add corn, bell pepper, onion, and cumin to taste. Continue to cook
until onions are translucent and pepper is cooked. Turn off heat, add spinach and stir in. The residual
heat will wilt the spinach.
Black beans may be used either whole, pureed, or chunky mashed, the preference is yours.
Open jalapeno, remove seeds and tough white ribs. Cut jalapeno into very thin strips, approximately the
length of an eggroll.
Place eggroll wrapper on place. Add approximately 1 oz of beans, 1 oz of cheese (for these amounts
think about the size of a dipping sauce cup from a fast food restaurant), and 2 oz of your vegetable
mixture. Roll up wrapper like a burrito using water to seal the edges. Fry in vegetable oil at 350F until it
turns golden brown.
Create a dipping sauce by adding ranch and chipotle to a food processor or blender.