Baked Southwestern Egg Rolls with Avocado Ranch Dipping Sauce

Ingredients

  • 2 cups frozen corn, thawed
  • 1 cup cooked chicken, chopped
  • 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 Mexican cheese, shredded
  • 1 (7 oz.) 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
  • Avocado Ranch Dipping Sauce, recipe below

Preheat oven to 425 degrees F. 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 15-20 minutes, flipping them at least once during baking.

Avocado Ranch Dipping Sauce

  • 3/8 cup mayonnaise
  • 3/8 cup sour cream
  • 3 tbsp. buttermilk
  • 1/2 tbsp. olive oil
  • 1/2 tbsp. 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.

by The Savvy Kitchen

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