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Journalist and reviewer Robert Whitley began collecting wine in the 1970s, and turned his hobby into the basis of his column for the San Diego ...

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Appetizer: Southwestern Egg Rolls

1/4 cup green onions, chopped
1/4 cup olive oil
8 cups fresh baby spinach
1 cup frozen corn
1 15-oz. can black beans, drained
1 tsp. ground cumin
1 Tbsp. fresh lime juice
1/2 tsp. salt
6 oz. Monterey Jack cheese, shredded
Egg roll wrappers
Vegetable oil

Saute onions in olive oil until tender. Add next 6 ingredients and cook until spinach wilts. Remove from heat and stir in cheese. Place 1/4 cup of mixture on each egg roll wrapper, fold in sides and dampen edges with a small amount of water so they stick together. Put enough oil in a saucepan to cover egg rolls and heat to a high temperature (If the oil starts smoking it is too hot). Cook rolls until golden brown and allow to drain on paper towels. Serve with salsa or ranch dressing, or combine equal amounts of salsa and ranch dressing for a different taste.

The Skinny: Use low fat cheese.

This news arrived on: 08/05/2005

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