Southwestern Egg Rolls with Avocado Ranch

Mine came out a little on the flat side, but they were still very good. And the leftover innards that I had made for some tasty quesadillas a couple days later.

I decided to use the whole avocado in the dip rather than the half that was called for since I didn't want it to go bad. To make it, just mix all of the ingredients together.

Southwestern Egg Rolls with Avocado Ranch
A variation on this recipe from Budget Savvy Diva

Egg rolls:
2 cups frozen corn, thawed
1 15-ounce can black beans, rinsed and drained
3 ounces baby spinach, chopped
2 cups shredded Mexican cheese
1 4-ounce can diced green chiles, drained
2 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 package of egg roll or wonton wrappers

Avocado Ranch:
1/2 cup ranch salad dressing 
1 medium ripe avocado, peeled and mashed 
1 tablespoon minced fresh cilantro 
Juice and zest of 1 lime

Preheat oven to 400°F.

In a large bowl mix all the egg roll ingredients together ( except the egg roll wrappers).

There should be instructions in the back of the wrappers about how to roll them.

Once they are all wrapped place egg rolls onto parchment paper on a baking sheet

Brush a small amount of olive oil onto each roll and cook for 20 minutes. You will have to turn them once. They are ready once they are golden brown.