Southwest Egg Rolls with Creamy Avocado Dip

This recipe is my leftover throw together from the Southwest Chicken Chimichanga post I did yesterday. Very similar ingredients. Delicious flavor, slightly different style & creamy delicious dip!

We did this as a dinner accompanied with a salad with our egg roll appetizers on a sharing plate in the middle of the table. It was a fun finger food to change up our dinner a little bit.

5 from 4 ratings

Southwest Egg Rolls with Creamy Avocado Dip

Created by Amber Brady

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YieldsYields30 egg rolls

Ingredients

Egg Rolls:

• ▢ ½ can olives, sliced (or 1 small can pre-sliced olives)
• ▢ ½ can corn, drained
• ▢ ½ can black beans, rinsed
• ▢ ½ cup spinach, (I use freeze dried & re-constituted it, but you can use frozen as well)
• ▢ ½ cup colby jack cheese, (or any mexican cheese blend)
• ▢ 4 oz can diced green chiles
• ▢ ½ cup green onion, sliced
• ▢ 1 tsp ground cumin
• ▢ ½ tsp chili powder
• ▢ ½ tsp garlic powder
• ▢ ½ tsp salt
• ▢ 1 Tbsp lime juice
• ▢ 1 avocado, cubed
• ▢ 1 pkg wonton wrappers

Creamy Avocado Dip:

• ▢ ¼ cup + 2 Tbsp Light Mayonnaise
• ▢ ¼ cup + 2 Tbsp Light Sour Cream
• ▢ 3 Tbsp Skim Milk
• ▢ 1 Tbsp Lemon Juice
• ▢ ½ Tbsp Extra Virgin Olive Oil
• ▢ 1 Green Onion Stalk, sliced
• ▢ ½ tsp Salt
• ▢ 1 Avocado

Instructions

 

• EGG ROLLS: Mix all ingredients in a bowl. Spoon 1 Tbsp of filling onto wonton wrapper, fold & seal edge with a little bit of water.
• Place egg rolls on a foil-lined baking sheet that has been sprayed with pan spray. LIGHTLY spray tops before placing in oven. (Do not spray them a ton or it will take forever to brown.)
• Bake at 425˚F for 15-20 min flipping halfway.
• CREAMY AVOCADO DIP: Place all ingredients in a blender, & puree until blended smoothly. Serve with hot egg rolls.

Notes

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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