Crispy Caribbean Egg rolls 

Part of the fun about being a Taste of Home Magazine Field Editor, is testing and creating new recipes. My family certainly thinks so…

Recently I reviewed a recipe and I actually used this at a Vendor’s event where I was testing out how this recipe would go on my menu. Needless to say the samples ended up going from samples to people wanting to buy them. If your vegetarian or want something light but with a kick this is your recipe.

I seriously could just eat theses as a meal.

Crispy Caribbean Egg rolls 


Veggie Wonton

Image by Taste of Homes

TOTAL TIME: Prep: 40 min. Bake: 15 min.

MAKES: 22 servings


•1 medium sweet potato

•1/2 cup canned black beans, rinsed and drained

•1/4 cup chopped red onion

•2 tablespoons minced fresh cilantro

•1 tablespoon lime juice

•1 teaspoon salt

•1 teaspoon ground cumin

•1 teaspoon chopped jalapeno pepper

•1 garlic clove, minced

•22 wonton wrappers ( I used Egg roll wrappers)

•Cooking spray

•1-1/2 cups salsa ( Paces restaurant style is great)


1.Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. When cool enough to handle, cut the potato in half. Scoop out the pulp discarding shell; place pulp in a small bowl and mash. Stir in the beans, onion, cilantro, lime juice, salt, cumin, jalapeño and garlic.

2.Lightly brush water over all four edges of one wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Spread 1 tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling.

3.Place seam side down on a baking sheet coated with cooking spray. Lightly spritz wraps with cooking spray. Bake at 375° for 15 minutes or until golden brown. Serve warm with salsa. Yield: 22 appetizers.

**** Another good way of doing the jalapeño, cilantro and onion would be to use Pico De Gallo

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