Best Easiest Baked Southwestern Eggrolls With Avocado Ranch Dip Recipes

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BAKED SOUTHWESTERN EGG ROLLS WITH AVOCADO RANCH



Baked Southwestern Egg Rolls With Avocado Ranch image

Make sure you don't fill the rolls too much or they will burst during cooking. Makes 48 small egg rolls or 24 big ones.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 35m

Yield 24 eggrolls

Number Of Ingredients 19

2 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed and drained
1 (9 ounce) package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups mexican cheese, shredded
1 (7 ounce) can diced green chilies, drained
4 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
egg rolls or wonton wrapper
3/8 cup mayonnaise
3/8 cup sour cream
3 tablespoons buttermilk
1/2 tablespoon olive oil
1/2 tablespoon lemon juice
1/2 green onion, chopped
1/4 teaspoon salt
1 avocado, peeled and pitted

Steps:

  • For Egg Rolls:.
  • Preheat oven to 425 degrees Fahrenheit.
  • Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
  • In a large bowl mix together corn, black beans, spinach, Mexican cheese, chilies, green onion, cumin, chili powder, salt and cayenne pepper.
  • Using a small spoon, scoop a small amount of filling onto the egg roll or wonton wrapper.
  • Starting at a corner, carefully start to roll the wrapper. When it's slightly rolled, tuck in the two sides and continue rolling to the last point.
  • Wet your finger with water and dab a bit on the corner to seal the egg roll.
  • Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
  • Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.
  • For Ranch:.
  • Place mayonnaise, sour cream, buttermilk, olive oil, lemon juice, green onin, salt, and avocado in a blender and pulse until smooth.
  • Use immediately.

SOUTHWESTERN EGG ROLLS WITH AVOCADO CILANTRO SAUCE



Southwestern Egg Rolls with Avocado Cilantro Sauce image

Mix a blend of Southwestern-style ingredients to make a non-traditional egg roll that excites the palate from Chungah Rhee of Damn Delicious. The cilantro sauce takes the flavors to the next level.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 40m

Yield 8

Number Of Ingredients 17

¾ cup loosely packed fresh cilantro leaves
⅓ cup sour cream
1 jalapeno pepper, seeded and deveined
2 tablespoons mayonnaise
1 clove garlic
1 lime, juiced
Kosher salt and freshly ground pepper, to taste
2 avocados, halved, peeled, pitted
1 (15 ounce) can black beans, drained and rinsed
1 cup corn kernels (frozen, canned or roasted)
1 roma tomato, diced
1 lime, juiced
1 teaspoon chili powder
⅓ teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
8 egg roll wrappers
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
  • Combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
  • Mash avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin and salt and pepper and gently toss to combine.
  • Place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
  • Place egg rolls on the prepared baking dish. Lightly coat with nonstick spray.
  • Place into oven and bake until golden brown and crisp, about 18 to 20 minutes.
  • Serve immediately with cilantro dipping sauce.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 25.2 g, Cholesterol 6.2 mg, Fat 12.7 g, Fiber 8.5 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 384.8 mg, Sugar 1.7 g

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