1/2can olives, sliced (or 1 small can pre-sliced olives)
1/2can corn, drained
1/2can black beans, rinsed
1/2cupspinach (I use freeze dried & re-constituted it, but you can use frozen as well)
1/2cupcolby jack cheese (or any mexican cheese blend)
4ozcan diced green chiles
1/2cupgreen onion, sliced
1tspground cumin
1/2tspchili powder
1/2tspgarlic powder
1/2tspsalt
1Tbsplime juice
1avocado, cubed
1pkg wonton wrappers
Creamy Avocado Dip:
1/4cup+ 2 Tbsp Light Mayonnaise
1/4cup+ 2 Tbsp Light Sour Cream
3TbspSkim Milk
1TbspLemon Juice
1/2TbspExtra Virgin Olive Oil
1Green Onion Stalk, sliced
1/2tspSalt
1Avocado
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.