Baked Southwestern Egg Rolls With Avocado Ranch

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 cups frozen corn, thawed
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (9 ounce) package frozen chopped spinach, thawed and squeezed dry with paper towel
• 2 cups mexican cheese, shredded
• 1 (7 ounce) can diced green chilies, drained
• 4 green onions, finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• egg rolls or wonton wrapper
• 3/8 cup mayonnaise
• 3/8 cup sour cream
• 3 tablespoons buttermilk
• 1/2 tablespoon olive oil
• 1/2 tablespoon lemon juice
• 1/2 green onion, chopped
• 1/4 teaspoon salt
• 1 avocado, peeled and pitted

Recipe

• 1 for egg rolls:.
• 2 preheat oven to 425 degrees fahrenheit.
• 3 line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
• 4 in a large bowl mix together corn, black beans, spinach, mexican cheese, chilies, green onion, cumin, chili powder, salt and cayenne pepper.
• 5 using a small spoon, scoop a small amount of filling onto the egg roll or wonton wrapper.
• 6 starting at a corner, carefully start to roll the wrapper. when it’s slightly rolled, tuck in the two sides and continue rolling to the last point.
• 7 wet your finger with water and dab a bit on the corner to seal the egg roll.
• 8 repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
• 9 lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.
• 10 for ranch:.
• 11 place mayonnaise, sour cream, buttermilk, olive oil, lemon juice, green onin, salt, and avocado in a blender and pulse until smooth.
• 12 use immediately.