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–+ servings
Southwest Egg Rolls

Southwest Egg Rolls with Creamy Avocado Dip

Author Amber Brady
Yields 30 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