Photo Credit: http://www.cakeandallie.com
Southwestern Egg Rolls with Avocado Ranch
Original Recipe: http://www.cakeandallie.com/2011/02/southwestern-egg-rolls-with-avocado-ranch/
Ingredients:
For the egg rolls:
Original Recipe: http://www.cakeandallie.com/2011/02/southwestern-egg-rolls-with-avocado-ranch/
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 of egg roll or wonton wrappers
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
Directions:
For the egg rolls:
- 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:
- Place all ingredients in a blender and pulse until smooth. Use immediately.