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Southwestern Egg Rolls with Avocado Ranch Recipe

   
 

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     Southwestern Egg Rolls with Avocado Ranch

Southwestern Egg Rolls with Avocado Ranch

Category   Appetizers
Sub Category   Holiday Dish

Ingredients
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
 
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers
For avocado ranch-
3/8 cup mayonnaise and sour cream
3 Tbs buttermilk
1/2 Tbs olive oil and lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted

Instructions
1. Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
2. In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When itís slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
3. Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.
4. For the ranch dip. Place all ingredients in a blender and pulse until smooth. Use immediately.


Originally Submitted
6/8/2012





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