Baked Southwestern Egg Rolls With Avocado Ranch Recipe

Name: Baked Southwestern Egg Rolls With Avocado Ranch
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1 cup frozen corn; 1 (15-ounce) can black beans; 2 cups fresh spinach, chopped; 1 cup shredded Mexican cheese; 1/2 cup chopped green chilies; 1/4 cup chopped green onion; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 18 egg roll wrappers; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons buttermilk; 1 tablespoon olive oil; 1 tablespoon lemon juice; 2 tablespoons chopped green onion; 1 ripe avocado; cooking spray

Crispy baked Southwestern egg rolls bursting with corn, black beans, spinach, and spicy chilies, served with a cool and creamy avocado ranch dipping sauce. This recipe makes 48 small or 24 large egg rolls – perfect for a crowd! Get ready for a flavor explosion!

Prep Time 25 mins

Cook Time 35 mins

Calories 114.3 kcal

Protein 9g

Rating 4.3 (7 Reviews)

Baked Southwestern Egg Rolls With Avocado Ranch

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Southwestern Egg Rolls With Avocado Ranch

1 cup frozen corn
1 (15-ounce) can black beans
2 cups fresh spinach, chopped
1 cup shredded Mexican cheese
1/2 cup chopped green chilies
1/4 cup chopped green onion
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
18 egg roll wrappers
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons buttermilk
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons chopped green onion
1 ripe avocado
cooking spray

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How to Make Baked Southwestern Egg Rolls With Avocado Ranch

**Prepare the Filling:** In a large bowl, combine 1 cup frozen corn (thawed), 1 (15-ounce) can black beans (rinsed and drained), 2 cups fresh spinach (chopped), 1 cup shredded Mexican cheese, 1/2 cup chopped green chilies, 1/4 cup chopped green onion, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper (or more, to taste). Mix well.
**Preheat & Prepare:** Preheat oven to 425°F (220°C). Line two baking sheets with aluminum foil and lightly spray with cooking spray.
**Assemble Egg Rolls:** Place about 1-2 tablespoons of filling (depending on egg roll size) onto each egg roll or wonton wrapper. Starting at one corner, tightly roll the wrapper, tucking in the sides as you go. Wet the last corner with water to seal.
**Bake:** Place egg rolls slightly apart on the prepared baking sheets. Lightly spray the tops with cooking spray. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
**Make the Avocado Ranch:** While the egg rolls bake, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 tablespoons chopped green onion, 1/4 teaspoon salt, and 1 ripe avocado (pitted) in a blender. Pulse until smooth and creamy.
**Serve:** Serve the warm Southwestern egg rolls immediately with the creamy avocado ranch dipping sauce.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

Fat

14g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Lunch Beans Vegetables American Southwestern United States Tex Mex Dinner Party Vegetarian Dietary Spicy Sandwiches Oamc Freezer Make Ahead Inexpensive Black Beans Corn Greens Spinach Taste Mood