Southwestern Egg Rolls with Avocado Ranch (makes 48 mini rolls, or 24 regular rolls)
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| Southwestern Egg Rolls with Avocado Ranch (makes 48 mini rolls, or 24 regular rolls) Ingredients: For the egg rolls: | |
| 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 | egg roll or wonton wrappers |
| Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray. 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 it’s 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. Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking. For avocado ranch: | |
| 3/8 cup | mayonnaise |
| 3/8 cup | sour cream |
| 3 Tbs | buttermilk |
| 1/2 Tbs | olive oil |
| 1/2 Tbs | lemon juice |
| 1/2 | green onion, chopped |
| 1/4 tsp | salt |
| 1 | avocado, peeled and pitted |
Place all ingredients in a blender and pulse until smooth. Use immediately.
Adapted From Annies Eats and Confections of a Foodie Bride
Recipe uploaded with Shop'NCook for iPhone.
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