Baked Southwestern Egg Rolls With Avocado Ranch

Name: Baked Southwestern Egg Rolls With Avocado Ranch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For 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 teaspoon ground cumin; 1/2 teaspoon chili powder; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; egg rolls or wonton wrapper; For Ranch; 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

Servings: persons

For 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 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
egg rolls or wonton wrapper
For Ranch
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

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.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For 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, and more.

Yes, Baked Southwestern Egg Rolls With Avocado Ranch falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!