Southwest Egg Rolls with Cilantro Lime Pesto

Ingredients

• •1 bunch cilantro
• •3 cloves garlic
• •1 Tbsp almonds
• •juice of lime
• •olive oil
• •salt & pepper
• •12 egg roll wrappers
• •1 small bell pepper
• •½ cup corn
• •½ cup black beans

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Method

From foodista.com — read the original

1. 1Oven at 385°F.
2. 2Make the pesto: In a small food processor add the garlic and almonds. Pulse until finely chopped.
3. 3Add the cilantro leaves and about 3-4 Tbsp olive oil, the amount is really a preference of how loose or thick you like the pesto.
4. 4Start with a little and add a little at a time until you reach the consistency of your preference. Stir in the juice of 1/2 a lime.
5. 5If you are making this ahead of time...place in a bowl and drizzle just enough olive oil on top to coat, this keeps the air from getting to the cilantro. Cover with plastic wrap and refrigerate.
6. 6Saut the peppers with a drizzle of olive oil in a pan over medium high heat for just a couple minutes.
7. 7Mix the peppers, corn and black beans in a bowl.
8. 8Lay out the egg roll wrappers. Smear some of the cilantro lime pesto on the end closest to you, leaving about an inch of the wrapper on the very end.
9. 9Add a spoon full of the veggies along the line of pesto.
10. 10Brush the ends of the wrapper with water, this will help seal the egg roll. Fold the end nearest you over the veggies and the two
11. 11sides fold in as well.
12. 12Roll up the wrapper to the end.
13. 13Place seam side down on a lined baking sheet that his been brushed with a bit of olive oil to prevent sticking.
14. 14Brush the egg rolls lightly with olive oil as well, this will help get that golden color.
15. 15Bake for approx 18 minutes, or until golden and crispy.