Southwest Egg Rolls

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.

 
Southwest Egg Rolls
 
Southwest Egg Rolls with Creamy Avocado Dip

Southwest Egg Rolls with Creamy Avocado Dip

Ingredients

Egg Rolls:

  • 1/2 can olives, sliced (or 1 small can pre-sliced olives)
  • 1/2 can corn, drained
  • 1/2 can black beans, rinsed
  • 1/2 cup spinach (I use freeze dried & re-constituted it, but you can use frozen as well)
  • 1/2 cup colby jack cheese (or any mexican cheese blend)
  • 4 oz can diced green chiles
  • 1/2 cup green onion, sliced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 Tbsp lime juice
  • 1 avocado, cubed
  • 1 pkg wonton wrappers

Creamy Avocado Dip:

  • 1/4 cup + 2 Tbsp Light Mayonnaise
  • 1/4 cup + 2 Tbsp Light Sour Cream
  • 3 Tbsp Skim Milk
  • 1 Tbsp Lemon Juice
  • 1/2 Tbsp Extra Virgin Olive Oil
  • 1 Green Onion Stalk, sliced
  • 1/2 tsp Salt
  • 1 Avocado

Instructions

  1. 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.
  2. 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.)
  3. Bake at 425*F for 15-20 min flipping halfway.
  4. CREAMY AVOCADO DIP: Place all ingredients in a blender, & puree until blended smoothly. Serve with hot egg rolls.
Recipe adapted from cake&allie