Southwestern 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
4 oz can diced green chiles, drained
2 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers
Ranch Avocado Dipping Sauce:
1/2 cup ranch salad dressing
1/2 medium ripe avocado, peeled and mashed
1 tablespoon minced fresh cilantro
1 teaspoon grated lime peel
Preheat oven to 400.
In a large bowl mix all the egg roll ingredients together ( except the egg roll wrappers).
There should be instructions in the back of the wrappers about how to roll them.
Once they are all wrapped place egg rolls onto parchment paper on a baking sheet
Brush a small amount of Olive Oil onto each roll and cook for 15 minutes. You will have to turn them once.
They are ready once they are golden brown.