Southwest Egg Rolls with Cilantro Lime Pesto

Name: Southwest Egg Rolls with Cilantro Lime Pesto
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Cuisine: Chinese
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

“Southwest Egg Rolls with Cilantro Lime Pesto could be just the dairy free recipe you've been looking for. This recipe makes 12 servings with 192 calories, 3g of protein, and 15g of fat each. For 62 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 8 foodies and cooks. It works well as a Chinese hor d'oeuvre. If you have cilantro, juice of lime, black beans, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a good spoonacular score of 52%. Users who liked this recipe also liked Southwest Egg Rolls with Avocado-Lime Ranch, Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch, and Southwest Quesadilla with Cilantro-Lime Sour Cream.”

total: 45 min
effort: Easy
serves: 12
ratings: New

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Ingredients

Serves 12

Cilantrostems discarded1 bunch
Garlic3 cloves
Almonds1 tbsp
Juice of limedivided12
Olive oil12 servings
Salt & pepper12 servings
Egg roll wrappers12
Bell peppersmall dice1 small
Corn½ cup
Black beansrinsed and drained½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

13 steps · 45 min

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.

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