Baked Southwestern Egg Rolls With Avocado Ranch Recipe

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 13

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Baked Southwestern Egg Rolls With Avocado Ranch

  • Frozen Corn
  • 1 (15-ounce) can black beans (rinsed and drained)
  • Frozen Chopped Spinach
  • 1 cup shredded Mexican cheese
  • Diced Green Chilies
  • Green Onions
  • Ground Cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt (plus 1/4 teaspoon for ranch)
  • 1/4 teaspoon cayenne pepper (or more, to taste)
  • Rolls
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons buttermilk
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/4 cup chopped green onion (plus 2 tablespoons for ranch)
  • 1 ripe avocado (pitted)

How to Make Baked Southwestern Egg Rolls With Avocado Ranch

  1. **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.
  2. **Preheat & Prepare:** Preheat oven to 425°F (220°C). Line two baking sheets with aluminum foil and lightly spray with cooking spray.
  3. **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.
  4. **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.
  5. **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.
  6. **Serve:** Serve the warm Southwestern egg rolls immediately with the creamy avocado ranch dipping sauce.

Chef's Tip for Extra Flavor

Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

5g

Fat

14g

Carbs

3g