Recipe Link

Ingredients

Egg Rolls

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 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
egg rolls or wonton wrapper

Avocado Ranch

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 

Directions

Egg Rolls

Preparation

• Preheat oven to 425°.

Making

• Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
• In a large bowl mix together corn, black beans, spinach, Mexican cheese, chilies, green onion, cumin, chili powder, salt and cayenne pepper.
• Using a small spoon, scoop a small amount of filling onto the egg roll or wonton wrapper.
• 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.
• 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.

Baking

• Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.

Avocado Ranch

• Place mayonnaise, sour cream, buttermilk, olive oil, lemon juice, green onion, salt, and avocado in a blender and pulse until smooth.
• Use immediately.