I planned these little egg rolls as the perfect party food and then at the very last minute was invited to someone else's house and had nothing to bring so I ended up making these at my friend's house. Asking my family to wait while food is photographed is one thing. Asking another family to do the same just feels obnoxious. So I stole a photo from Taste of Home. Hopefully they don't mind.
One thing that is really odd about writing about food and recipes is that it is hard not to become obsessive. Truthfully, and you may have noticed this about me, it is hard for me not to become obsessive period. But this food blogging really can bring it out in me!
A couple of weeks ago we went to the fair with some friends. We went right at dinner time and a big part of the fair is what we were going to eat. For the life of me, I could not decide. When we had been on the fairgrounds a whopping 37 seconds, Mr. Bell saw a barbecue sign with a huge ol' pig on the roof and was happy with that. He was even happy to let me decide what he was going to eat. Now I wanted to argue with him that he doesn't even LIKE barbecue sauce. Why would he come to the fair and choose barbecue sauce? But remember, food bloggers don't argue with husbands. So I kept my mouth shut. But there was no way I was going to eat BBQ. Not that there was anything wrong with it, but it just seemed so ordinary.
Anyway, the point I am trying to make is that I find myself fighting the urge to boss others around and demand that they order this or that so I can try a bite. Hello Selfish. What I ended up eating was from a local food truck called The Burnt Truck. They specialize in sliders and tots. It was awesome. Sure my husband looked at me like I was insane after I walked around the fair starving for two hours and then ordered a plate of tater tots with sloppy joe sauce and cheese on them. But whatever. Since when is he a foodie? It was delicious and has got me on this tater tot kick that is embarrassing. Not that I've eaten them since, but for some reason, ever since that day, I can't stop noticing recipes for tater tot casserole. And wanting to make it. Even though it has cream of mushroom soup in it. And I despise recipes with cream of mushroom soup in them.
Oops, we were talking about egg rolls, weren't we?
Southwestern Egg Rolls
Recipe by Michelle's Dinner Bell
14 oz can black beans, rinsed and drained
10 oz frozen corn
1 red pepper, diced
1/2 red onion, diced
1/2 cup cilantro, chopped
1-2 cloves garlic, minced
1 tsp cumin
1 tbs hot sauce (I like Tapatio)
Juice of one lime
2 cups cooked chicken, chopped
salt & pepper to taste
egg roll wrappers
Heat oven to 400 degrees.
Mix together all ingredients through chicken. Season to taste with salt and pepper.
Place about 1/2 cup of mixture in center of egg roll wrapper and wrap like this:
Spray baking sheet with nonstick spray and place egg rolls on sheet. Bake for 7 minutes, turn over and bake 7 minutes more or until as crisp as you like them.
Or live dangerously and fry them. I won't tell!