Ingredients: 1 bunch cilantro, stems discarded,3 cloves garlic,1 heaping Tbsp sliced almonds,juice of lime, divided,olive oil,salt & pepper,12 egg roll wrappers,1 red bell pepper, small dice,1/2 cup corn,1/2 cup black beans, rinsed and drained
Instructions:
- Oven at 385 degrees.
- Make the pesto: In a small food processor add the garlic and almonds. Pulse until finely chopped.
- Add 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. Start 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. If 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.
- Saut the peppers with a drizzle of olive oil in a pan over medium high heat for just a couple minutes.
- Mix the peppers, corn and black beans in a bowl.
- Lay 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.
- Add a spoon full of the veggies along the line of pesto.
- Brush 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
- sides fold in as well.
- Roll up the wrapper to the end.
- Place seam side down on a lined baking sheet that his been brushed with a bit of olive oil to prevent sticking.
- Brush the egg rolls lightly with olive oil as well, this will help get that golden color.
- Bake for approx 18 minutes, or until golden and crispy.
