Tuesday, June 17, 2014

Sweet Potato Egg Rolls

Well, these Sweet Potato Egg Rolls took me two attempts to get the seasoning right... but it was worth the time and effort. Just look at how crispy, crunchy, and delicious they look! 

Amy and I have a new obsession with egg roll papers... we couldn't believe it's only 170 calories for 3 egg roll papers! Stuffing the egg roll paper with a healthy, low calorie filling like sweet potato, black beans, mushrooms, and spinach then baking them in the oven (instead of frying them) means you don't have to feel guilty enjoying this favorite finger food!

Don't be scared off by the egg roll papers, they are so easy to use and mold into beautiful egg rolls. Your family and friends will think you worked on them for hours!

These Sweet Potato Egg Rolls are a great, healthy dish to add to the weekly Meatless Monday rotation. Not only are they low in fat and calories, they are also packed full of nutrient-rich sweet potatoes and spinach. You have to try these delicious baked finger foods... you get flavorful, satisfying, and healthy all in one crunchy roll!

Sweet Potato Egg Rolls
adapted from www.myrecipemagic.com
makes about 8 egg rolls

2 medium sweet potatoes 
3 cups baby spinach
8 oz. mushrooms (chopped)
1 tablespoon olive oil
1 teaspoon garlic (minced)
1 cup black beans (canned, rinsed and drained)
2 tablespoons cilantro (minced) 
1 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
8 egg roll wrappers

Preheat the oven to 400. 

Pierce potatoes and microwave on high for 8-10 minutes, or until tender. Remove from microwave, slice in half, and let cool.

Heat a skillet over medium heat. Add olive oil and garlic. Saute garlic in oil 2 or 3 minutes. Add mushrooms to pan and brown, then add spinach to the pan. Cook until spinach is wilted. Remove from heat and set aside.

In a bowl, combine black beans, cilantro, lime juice, salt, cumin. Mash the sweet potato and add to the bowl, then add wilted spinach and mushroom; mix well.

Working with one wrapper at a time, drop about 2 Tbsp. of filling onto an egg roll wrapper. Use the directions on the back of the package to see how to roll the egg rolls.

Place seam side down on a baking sheet coated with cooking spray. Brush the egg rolls with olive oil, or spray lightly with cooking spray. Bake for about 14 minutes, turning over half way through baking.

Serve warm with sour cream or Ranch dressing.

These Sweet Potato Egg Rolls only take a few minutes to prep, and a few more minutes to finish in the oven... seriously, baked egg rolls are my new favorite! So easy and satisfying. Also try our Chicken, Kale, and Mushroom Egg Rolls.

Stay tuned for more baked egg roll recipes... Yum :)

- Janel

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