Southwest Egg Rolls with Cilantro Lime Pesto

Dairy Free
Health score
6%
Southwest Egg Rolls with Cilantro Lime Pesto
45 min.
12
192kcal
7.8%sweetness
2.58%saltiness
0%sourness
0%bitterness
0%savoriness
100%fattiness
100%spiciness

Ingredients

  • bunch cilantro leaves 
  • cloves garlic 
  • Tbsp almonds sliced
  • 12  juice of lime divided
  • 12 servings olive oil 
  • 12 servings salt and pepper 
  • 12  egg roll wrappers 
  • small bell pepper red
  • 0.5 cup regular corn 
  • 0.5 cup black beans rinsed drained

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • oven
  • plastic wrap

Directions

  1. Oven at 385 degrees.
  2. Make the pesto: In a small food processor add the garlic and almonds. Pulse until finely chopped.
  3. 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.
  4. Saut the peppers with a drizzle of olive oil in a pan over medium high heat for just a couple minutes.
  5. Mix the peppers, corn and black beans in a bowl.
  6. 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.
  7. Add a spoon full of the veggies along the line of pesto.
  8. 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
  9. sides fold in as well.
  10. Roll up the wrapper to the end.
  11. Place seam side down on a lined baking sheet that his been brushed with a bit of olive oil to prevent sticking.
  12. Brush the egg rolls lightly with olive oil as well, this will help get that golden color.
  13. Bake for approx 18 minutes, or until golden and crispy.

Nutrition Facts

Calories192kcal
Protein5.13%
Fat66.89%
Carbs27.98%

Properties

Glycemic Index
15.79
Glycemic Load
1.14
Inflammation Score
-4
Nutrition Score
5.3691304347826%

Flavonoids

Cyanidin
0.02mg
Catechin
0.01mg
Epigallocatechin
0.02mg
Epicatechin
0.01mg
Eriodictyol
0.66mg
Hesperetin
2.69mg
Naringenin
0.12mg
Apigenin
0.01mg
Luteolin
0.05mg
Isorhamnetin
0.02mg
Kaempferol
0.01mg
Myricetin
0.01mg
Quercetin
0.54mg

Taste

Sweetness:
7.8%
Saltiness:
2.58%
Sourness:
0%
Bitterness:
0%
Savoriness:
0%
Fattiness:
100%
Spiciness:
100%

Nutrients percent of daily need

Calories:192.41kcal
9.62%
Fat:14.79g
22.76%
Saturated Fat:2.03g
12.67%
Carbohydrates:13.92g
4.64%
Net Carbohydrates:12.52g
4.55%
Sugar:1.11g
1.23%
Cholesterol:1.17mg
0.39%
Sodium:269.86mg
11.73%
Protein:2.55g
5.11%
Vitamin C:17.66mg
21.41%
Vitamin E:2.42mg
16.11%
Vitamin K:11.02µg
10.49%
Manganese:0.17mg
8.64%
Folate:29.97µg
7.49%
Vitamin B1:0.11mg
7.03%
Selenium:3.95µg
5.64%
Fiber:1.4g
5.6%
Vitamin A:272.27IU
5.45%
Vitamin B3:1mg
4.98%
Vitamin B2:0.08mg
4.6%
Iron:0.81mg
4.47%
Magnesium:15.04mg
3.76%
Phosphorus:36.78mg
3.68%
Potassium:110.97mg
3.17%
Copper:0.06mg
2.94%
Vitamin B6:0.06mg
2.93%
Zinc:0.29mg
1.94%
Calcium:17.18mg
1.72%
Vitamin B5:0.14mg
1.4%
Source:Foodista