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Vegan Southwestern Egg Rolls
Vegan Southwestern Egg Rolls

Before you jump to Vegan Southwestern Egg Rolls recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

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While it may not taste as good, cooking food in the microwave as an alternative to in the oven will save you a packet of money. Possibly the realization that an oven uses 75% more energy will motivate you to use the microwave more. When it pertains to boiling water and steaming vegetables, you can save a great deal of energy and do the job faster with countertop appliances rather than a stove. You will be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. You get the greatest energy savings by totally loading the dishwasher just before commencing a wash cycle. By cool drying or even air drying the dishes as opposed to heat drying them, you can raise the amount of money you save.

The kitchen alone offers you many small methods by which energy and money can be saved. Green living just isn’t that hard. A lot of it is merely utilizing common sense.

We hope you got insight from reading it, now let’s go back to vegan southwestern egg rolls recipe. You can cook vegan southwestern egg rolls using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Vegan Southwestern Egg Rolls:
  1. You need 1 tbsp canola oil
  2. Take 1/2 large red bell pepper, diced
  3. Provide 2 green onions, diced ( white and green parts)
  4. Take 1 jalapeno, diced
  5. You need 1 can corn, drained (11 oz)
  6. Take 1 can black beans, drained and rinsed (15 oz)
  7. Use 1 cup fresh spinach, choppef
  8. Use 3 tbsp fresh cilantro, chopped
  9. Provide 1 tbsp chili powder
  10. Use 1 tbsp cumin
  11. Take 8 whole wheat tortillas
  12. Use 1 canola oil for frying
Steps to make Vegan Southwestern Egg Rolls:
  1. Heat 1 Tbsp canola oil in skillet over medium high heat.
  2. Add diced red peppers, green onions and jalapeños. Cook 3 - 4 minutes.
  3. Add black beans, corn, spinach, cilantro and seasonings. Taste and adjust seasonings to your liking.
  4. Remove from heat and get ready to assemble egg rolls.
  5. Warm tortillas in microwave. I do 2 at a time between damp paper towels.
  6. Spoon 1/8 of filling across center of tortilla. Fold in sides first then roll tightly. Dampen flap with water and press to seal. Roll remaining tortillas. Place seam side down on cookie sheet and place in freezer while oil heats. (This helps them seal)
  7. Heat enough oil in skillet to go at least half way up tortilla. Fry one side then flip and fry other side until golden brown.
  8. OPTION: Instead of frying in oil, I grilled on a griddle pan. Less time, mess and calories!
  9. Serve with salsa, guacamole, or vegan ranch for dipping!

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