Low Low Fat Southwestern Egg Rolls

• 8 egg roll wraps
• 0.5 (14 ounce) package firm tofu
• 12 cup frozen spinach (defrosted and drained)
• 3 slices fat-free cheddar cheese (or any other cheese)
• 1 onion
• 12 cup white rice
• 12 cup fresh cilantro
• 12 cup fat-free vegetarian refried beans
• 14 cup chopped chipotle peppers or 14 cup dried crushed red pepper flakes

1. Cut tofu into moderate chunks and pan fry with onions untill golden brown on all sides.
2. Pan fry rice in a souce pan untill golden and then add a cup of water to cook ( frying will make the texture of the rice a little firmer).
3. Preheat oven to 400 degrees.
4. After tofu and rice is cooked, begin to make your egg rolls; there are directions on the package on how to roll them and also pictures in case you get confused.
5. Place wrap in front of you in a diamond shape and spread beans in the middle of it.
6. Add peppers, cilantro, spinach, tofu and onions, rice, then finally top with thin peices of the cheese slices.
7. Be careful not to add too much cheese because it will melt out of the wrapper.
8. Finally fold the peice closest to you over the insides and tuck tightly.
9. Fold the outer corners in then roll to form the egg roll.
10. Place onto cookie sheet and bake for 10 minutes or until golden brown ( I spray 9 calorie butter spray casually to make them cripier).
11. Take out, cool, and enjoy.

egg roll wraps, frozen spinach, cheddar cheese, onion, white rice, fresh cilantro, vegetarian, peppers

Taken from www.food.com/recipe/low-low-fat-southwestern-egg-rolls-354109 (may not work)