Southwest Egg Rolls

By 1For_Him

Ingredients

• Optional DIP:
• 2-1/2 cups shredded cooked chicken
• 1 cup fresh baby spinach, chopped
• 2 tablespoons finely chopped red onion (or green onions)
• 2 tablespoons finely chopped sweet red pepper
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon canola oil
• 2/3 cup frozen corn, thawed
• 2/3 cup black beans, rinsed and drained
• 1/8 teaspoon salt
• Dash cayenne pepper
• 1 tsp ground cumin
• 1/2 tsp chili powder
• minced, fresh cilantro, optional
• 3/4- 1 1/2 cups shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend
• 4 ounces reduced-fat cream cheese
• 30 wonton wrappers
• Cooking spray
• 1 cup ranch salad dressing
• 1 medium ripe avocado, peeled and mashed
• 1 tablespoon minced fresh cilantro
• 1 teaspoon grated lime peel

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, saute the spinach, onion, red pepper and jalapeno in oil until tender. Stir in the corn, beans and seasonings along with the cooked chicken; heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted.

Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; lightly coat egg rolls with additional cooking spray. Bake at 425° for 8-10 minutes or until golden brown, turning once. Yield: 2-1/2 dozen.

If using dip, mix all ingredients and serve with egg rolls.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.